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Recipe:Meatballswith Mushrooms and Garlic
- 40 Minutes
Switch the traditional tomato sauce for a a more rustic yet delicious Meatball plate, perfect for those warm Summer Days where you want something flavorful but fresh Serves 4 - 8.
Ingredients
-
MEATBALL & MEATLOAF MIX OF GROUND BEEF, PORK & VEAL, thawed
1.5 Lb -
Dried Italian Bread Crumbs
Qty 1/3 CupAdd to Basket -
Olive Oil
Qty 2 Tbsp.Add to Basket -
Garlic, chopped finely
Qty 2 clovesAdd to Basket -
Oregano Leaves
0.11 Lb -
Basil Leaves
0.09 Lbs -
Fresh Parsley, chopped
Qty 1 Tbsp.Add to Basket -
Egg
Qty 1Add to Basket -
Cup Parmesan
Qty 1/3 CupAdd to Basket -
Coarse Sea Salt, to taste
0.41 Lb -
Freshly Ground Black Peppercorns, to taste
0.2 Lb -
For Mushrooms:
QtyAdd to Basket -
Large Crimini or White Button Mushrooms, cleaned, trimmed, and sliced
Qty 8Add to Basket -
Large Shallots, peeled and quartered
Qty 3Add to Basket -
Olive Oil
Qty 2 Tbsp.Add to Basket -
Balsamic Vinegar
Qty 2 Tbsp.Add to Basket -
Coarse Sea Salt, to taste
0.41 Lb -
Freshly Ground Black Peppercorns, to taste
0.2 lb
Cooking
Instructions
- For the Meatballs: Preheat oven to 375°F.
- Combine all ingredients in a bowl, except two Tbsp. of the olive oil.
- Mix well. Form into two inch meatballs and reserve.
- Preheat medium sauté pan over medium high heat.
- Coat bottom of pan with 2 Tbsp. olive oil.
- Heat until oil is almost smoking.
- Add meatballs to pan, avoid splashing oil.
- Cook for about a minute on each side, browning the meatballs all over.
- Remove pan from heat, place in oven and cook until just cooked through and an internal temperature of 165°F.*
- For Mushrooms: Toss mushrooms and shallots in the olive oil, vinegar and salt and pepper to taste.
- In a shallow pan, roast the mushrooms and shallots until tender, about 20 minutes.
- Remove and spoon entire mixture over the cooked meatballs and serve. *USDA recommends cooking poultry to a minimum internal temperature of 165°F