These meatballs are half beef, half mushrooms, and full delicious.
- 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
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!
Any kind of mushrooms will work.
- Category: Dinner
- Cuisine: Italian
Keywords: meatballs, mushrooms, italian