I created this recipe in a tiny, oven-less kitchen in Germany.
I was overwhelmingly frustrated with the size of our kitchen at the time (which is big by the standards of our kitchen today 😉 ) and was running out of ideas of what to make for dinner. On top of that, I didn’t know how to translate anything in German at the grocery store and had to go off of what visually I knew- beef and mushrooms. Thus, these mushroom meatballs were created! And to this day they are Brian’s favorite meal that I make repeatedly!
I hope you love them as much as we do!!
Emily xx
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Mushroom Meatballs
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
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Pin RecipeDescription
These meatballs are half beef, half mushrooms, and full delicious.
Ingredients
- 1/2 lb ground beef
- 1 small yellow onion
- 1 large egg
- 2.5 c mushrooms, diced
- 2 garlic cloves, minced
- 1/2 c bread crumbs
- olive oil
Instructions
Heat oil in a pan (preferably not non-stick for this recipe) on medium-high heat.
Saute diced mushrooms first as they take the longest to cook. Add in onion and garlic cloves and saute until translucent. Transfer mushrooms, onion and garlic into mixing bowl.
Make your own bread crumbs by toasting 2 pieces of whole wheat bread and place in the food processor and blend. Place in mixing bowl.
Add in egg, ground beef, mix together then roll into balls, about 1 tbsp in size.
In your same pan from before, heat up more oil and transfer meatballs onto the pan. Cook on one side for ~5 minutes or until crispy. Flip meatballs with tongs and cook for another 5 minutes.
Cover pan with a lid and let cook for 3 minutes or until meatballs are thoroughly cooked (check a few of them by cutting them in half). Place meatballs on a plate covered with paper towels to drain off extra oil.
Eat now or freeze for later!
Notes
Any kind of mushrooms will work.
- Category: Dinner
- Cuisine: Italian
Keywords: meatballs, mushrooms, italian
[wpurp-searchable-recipe]Mushroom Meatballs – – small white onion, large egg, mushrooms (diced), ground beef, garlic cloves (diced) (OR 1 tbsp garlic powder), bread crumbs (Can make your own by toasting 2 slices of bread and crumbling with your hands), olive oil (For sauteeing vegetables and cooking meatballs), , Heat oil in a pan (preferably not non-stick for this recipe) on medium-high heat. ; Sautee diced mushrooms first as they take the longest to cook. Add in onion and garlic cloves and sautee until translucent. ; Transfer mushrooms, onion and garlic into mixing bowl.; Make your own bread crumbs by toasting 2
pieces of whole wheat bread and crumble into tiny pieces into said mixing bowl.; Add in egg, ground beef, mix together then roll into balls, however big or small you would like. ; In your same pan from before, heat up more oil and transfer meatballs onto the pan. Cook on one side for ~5 minutes or until crispy. Flip meatballs with tongs and cook for another 5 minutes. ; Cover pan with a lid and let cook for 3 minutes or until meatballs are thoroughly cooked (check a few of them by cutting them in half). ; Place meatballs on a plate covered with paper towels to drain off extra oil.; Eat now or freeze for later!; ; – – Dinner – Lunch – Recipe – italian – meatball – mushroom – pasta[/wpurp-searchable-recipe]
