Tuesday, February 27, 2018

Cremini Mushroom Meatballs

I'm a huge mushroom lover and this recipe celebrates the meaty flavor that cremini mushrooms can provide. These hold up really well in the slow cooker if you want to make them ahead and keep them warm until dinner is ready. I served mine with orzo, but these would be great served by themselves with roasted veggies if you're watching your carb intake. For a spicy kick, garnish the meatballs with a scoop of hot giardiniera or a sprinkle of crushed red pepper flakes.


1. Heat olive oil in a large skillet over medium-high heat. Add onion, garlic and mushrooms and cook until lightly golden brown, about 8 minutes.


2. Transfer mushroom mixture to a bowl and combine with the remaining meatball ingredients. Cover with plastic wrap and refrigerate for at least 2 hours.


3. Preheat oven to 425. Coat a large baking sheet with olive oil. Use a cookie scoop to make equally sized meatballs. Bake for 15 minutes.



4. Warm the pasta sauce in a large saucepan over medium-low heat. Add the meatballs and allow them to simmer in the sauce for 10 minutes.


5. Serve meatballs over pasta, or by themselves.




Cremini Mushroom Meatballs
Serves 4

All you need:
2 tablespoons olive oil
1 small onion, chopped
3 garlic cloves, minced
16 oz. cremini mushrooms, chopped fine (I used a food processor for this)
1 cup seasoned breadcrumbs (gluten-free or regular)
1/2 cup oats
1/3 cup milk (any variety)
1/3 cup freshly grated parmesan cheese
1/4 cup flaxseed meal
2 tablespoons chopped flat-leaf parsley
2 eggs
1 teaspoon Italian seasoning
1/2 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon pepper

2 (24 oz.) jars pasta sauce
Pasta, for serving (optional)

All you do:
1. Heat olive oil in a large skillet over medium-high heat. Add onion, garlic and mushrooms and cook until lightly golden brown, about 8 minutes.
2. Transfer mushroom mixture to a bowl and combine with the remaining meatball ingredients. Cover with plastic wrap and refrigerate for at least 2 hours.
3. Preheat oven to 425. Coat a large baking sheet with olive oil. Use a cookie scoop to make equally sized meatballs. Bake for 15 minutes.
4. Warm the pasta sauce in a large saucepan over medium-low heat. Add the meatballs and allow them to simmer in the sauce for 10 minutes.
5. Serve meatballs over pasta, or by themselves.


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