Mushroom and Beef Meatballs
- Total Time
- About 2 hours 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup cubed Italian bread (2 ounces)
- ¼cup milk
- 1medium carrot (about 4 ounces), cut in ¼ inch dice
- 2teaspoons extra virgin olive oil
- ½pound lean ground beef
- ½pound roasted mushroom base (just under ½ recipe, about 1⅓ cups)
- ¼cup finely chopped onion
- 3tablespoons beaten egg (½ extra large egg)
- 2tablespoons finely chopped flat-leaf parsley
- Salt to taste (about ¾ teaspoon)
- Freshly ground pepper
Nutritional analysis per serving (6 servings)
170 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 10 grams protein; 306 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Put the bread in a bowl, toss with the milk (add a little more milk if ¼ cup isn’t enough to moisten all the bread) and let soak for 20 minutes.
- Step 2
Meanwhile toss the carrots with 2 teaspoons olive oil on a parchment-covered sheet pan and roast for 15 to 20 minutes, stirring every 5 minutes, until tender and lightly browned (you can also make the mushroom base at this time).
- Step 3
Squeeze the milk out of the bread and crumble the bread into a large bowl. Add the beef, mushrooms, carrots, onion, egg, parsley, salt, and pepper and mix together well.
- Step 4
Turn the oven down to 300 degrees. Line a sheet pan with parchment. Working in batches, pulse the meat and vegetable mixture in a food processor fitted with the steel blade until pasty. Return to the bowl. Fill a small bowl with water for dipping your hands, then with wet hands form 1-ounce balls, which will be about the size of a golf ball, and place them on the parchment-lined baking sheet. You will need to keep wetting your hands.
- Step 5
Bake 40 minutes, or until the meatballs are nicely browned. Remove from the oven and if desired, simmer for up to an hour in tomato sauce. I like to serve these with spaghetti.
- Advance preparation: The shaped meatballs will keep for a day in the refrigerator and freeze well. The cooked meatballs will keep for 3 days in the refrigerator.
Private Notes
Comments
This was elaborate but interesting. I didn't mince the mushrooms for the mushroom base separately - just got my food processor out once and processed the mixture all at once, then lightly kneaded it to ensure it was evenly mixed. A healthy shake of red pepper flakes was a good addition. Served with Marcella Hazan's tomato sauce and pasta.
These are amazing. I didn't have enough mushrooms for the whole recipe of mushroom base. It ended up being two parts meat to one part mushroom base. I also grated the carrots, instead of chopping. Did not have bread, so used 1/2 cup of dry breadcrumbs. Absolutely savory and delicious, with the lightest, most tender texture. Brilliant.
Also, I hate to substitute recipes, but I had no bread or milk, so used leftover polenta soaked in beef stock, making it gluten-free. My not gluten-free family LOVED it.
I dunno. The flavors were okay. But, it was a lot of work for a meh result.
Whoops! Forgot to mention that I used ground dark meat Turkey, not beef.
The meatballs are light, not too lite and good! As they are not spiced, I made a flavorful spicy tomato sauce with onion, garlic, anchovy, oregano, basil and a healthy dose of red pepper flakes. Finishing the meatballs in the sauce was mutually beneficial. The Husband went for thirds!