VEGETARIAN MUSHROOM MEATBALLS
These soft and moist Mushroom Meatballs are simple to prepare and make a perfect vegetarian dinner!
Provided by Tania Sheff
Categories Main Course
Time 3h
Number Of Ingredients 15
Steps:
- In a large skillet, saute the onion in olive oil on medium-low heat for about 7 minutes. Add mushrooms, increase the heat to medium-high and cook them for 10-15 minutes. You'll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely. Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down.
- Add the rest of the ingredients excluding marinara to the mixture. Stir the mixture nicely and cover it with plastic wrap. Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop.
- When ready to cook, using a tablespoon as a measure, form small balls from the mixture. Fry the balls in a small amount of vegetable oil until they turn brown or bake them in a preheated oven at 400F for 15 minutes.
- Add marinara sauce to the medium saucepan. Place the meatballs on top and cook the meatballs in the sauce on a low heat for about 15 more minutes.
- Garnish with grated Parmesan or fresh parsley.
Nutrition Facts : Calories 355 kcal, Carbohydrate 42 g, Protein 14 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 81 mg, Sodium 389 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
MEATBALLS WITH MUSHROOM SAUCE
Meatballs with Mushroom Sauce - pork meatballs in a delicious creamy mushroom sauce served over mashed potatoes. Comforting and incredibly delicious!
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 1h10m
Number Of Ingredients 16
Steps:
- Combine the meatballs: Add all the meatball ingredients (excluding the vegetable oil) to a large bowl and mix well using your hands. Shape into 1 inch meatballs. You should get about 40 to 50 meatballs.
- Prep for cooking: Line a baking sheet with paper towels. Add some vegetable oil to a large skillet, about 1/4 cup and heat it over medium-high heat.
- Cook the meatballs: Add meatballs to the skillet and cook. If not all meatballs fit in the skillet you will have to do this in a couple batches. Cook the meatballs on all sides, adding more oil if needed in between batches. Remove meatballs from skillet to prepared baking sheet, to soak up the oil.
- Saute the mushrooms: Discard any leftover oil from the skillet and add the butter and melt. Add the mushrooms to the skillet and saute for about 5 minutes until they start to brown.
- Create the sauce: Sprinkle the flour over the mushrooms and stir, cook for about 1 minute to remove the raw taste of flour. Add the white wine, heavy cream and chicken broth. Cook for 10 minutes, stirring occasionally. The sauce should thicken and reduce a bit. If the sauce is too thick add a bit more heavy cream or chicken broth.
- Finish the dish: Add the meatballs to the mushroom sauce and toss them around making sure they're covered in the sauce. Cook for 2 more minutes until they heat through, then garnish with fresh parsley or dill. Serve over mashed potatoes, noodles or rice.
Nutrition Facts : ServingSize 1 serving, Calories 667 kcal, Carbohydrate 20 g, Protein 33 g, Fat 50 g, SaturatedFat 22 g, Cholesterol 212 mg, Sodium 296 mg, Fiber 1 g, Sugar 3 g
MUSHROOM MEATBALLS
These delicious meatballs were favorites of my kids when they were growing up. Simple and tasty they made good use of what was usually in my larder. "Cheap and Cheerful", they were economical as well.
Provided by MarieRynr
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir together the mushroom soup and the water.
- Mix together in a bowl, the beef, crumbs, onion, garlic, parsley and egg, adding 1/4 cup of the mushroom mixture. Mix in well.
- Shape into balls and brown in a frying pan in a little bit of fat.
- When browned, drain off fat and pour the remaining soup mixture over.
- Cover and simmer for 45 minutes, until tender and tasty.
- We like this with buttered noodles.
Nutrition Facts : Calories 252.4, Fat 11.3, SaturatedFat 4, Cholesterol 116.8, Sodium 630.3, Carbohydrate 8.3, Fiber 0.3, Sugar 1.6, Protein 27.6
MUSHROOM "MEAT"BALLS RECIPE BY TASTY
Here's what you need: cooking oil, white mushroom, medium onion, garlic, whole wheat breadcrumbs, quick-cook oats, fresh parsley, grated parmesan cheese, dried oregano, dried rosemary, dried thyme, salt, pepper, cayenne, eggs
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
- Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
- To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
- Add eggs and mix well.
- Cover and refrigerate for at least 2 hours, or overnight.
- Preheat oven to 375°F (190°C).
- When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
- Bake for 20 minutes, or until golden, flipping halfway.
- Enjoy!
Nutrition Facts : Calories 435 calories, Carbohydrate 60 grams, Fat 14 grams, Fiber 6 grams, Protein 18 grams, Sugar 8 grams
LENTIL-MUSHROOM MEATBALLS
These uber savory meatballs are packed with tons of ingredients with glutamate-the compound responsible for umami. Lentils, onions, garlic, tomato paste, soy sauce and nutritional yeast all play their part in making these vegan meatballs taste meaty. Plus they are full of protein and fiber.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the sauce: Put the oil and garlic in a medium saucepan over medium heat. Swirl until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1/2 cup water. Bring to a high simmer, then reduce the heat to medium-low. Add the torn basil leaves and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes.
- For the meatballs: Meanwhile, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush with oil.
- Bring a medium saucepan of water to a boil, then add the wheat berries and boil until plump and tender, about 30 minutes. Drain and set aside.
- Put the lentils in a medium saucepan with 2 1/2 cups water. Bring to a boil, then reduce heat to low and simmer, uncovered, until almost all of the water has evaporated and the lentils are soft, about 15 minutes. Remove from the heat, drain and let cool slightly.
- Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion, mushrooms, garlic, 1 teaspoon salt and a few grinds of pepper and cook, stirring until soft and lightly browned, about 6 minutes. Add the tomato paste, soy sauce, vinegar and nutritional yeast and cook, stirring, until the liquid has evaporated and is slightly dry, about 2 more minutes. Let cool slightly. Clean out the skillet.
- Transfer the onion-mushroom mixture to a food processor. Add the cooked lentils, wheat berries and parsley leaves. Pulse until the mixture is combined and crumbly but not mushy.
- Put the torn bread into a large bowl and cover with 1/4 cup of water. Let sit at least 5 minutes to soften. Using a fork, mash the soaked bread into a paste. Add the lentil mixture to the bowl with the mashed bread and mix by hand until fully incorporated. The mixture should hold its shape when squeezed gently.
- Shape the mixture by hand into 18 golf-ball sized meatballs. Place about 1 inch apart on the prepared baking sheet. Bake until the meatballs are golden brown on the outside and don't crumble when gently pressed, 25 to 30 minutes.
- To serve, pour the sauce into a shallow serving bowl. Put the hot meatballs on top of the sauce and garnish with parsley.
MUSHROOM AND BEEF MEATBALLS
It is rare that meatballs can be described as light, but these are. You bake them in the oven at a low temperature and the result is a very tender meatball. The mushroom base renders a flavor that is more vegetal than meaty. The recipe is easy to double and the meatballs freeze well. They are great to have on hand.
Provided by Martha Rose Shulman
Categories dinner, weekday, appetizer
Time 2h45m
Yield 22 to 24 meatballs, serving 5 to 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Put the bread in a bowl, toss with the milk (add a little more milk if 1/4 cup isn't enough to moisten all the bread) and let soak for 20 minutes.
- 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).
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 289 milligrams, Sugar 2 grams, TransFat 0 grams
CHEF JOHN'S MEATLESS MEATBALLS
I made this recipe to celebrate Earth Day. Thanks to a thorough browning, mushrooms provide more than enough savoriness. The garlic, cheese, and parsley do the rest. What really blew me away was how close the texture was to actual meatballs. They are officially approved for use on spaghetti!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 5h30m
Yield 4
Number Of Ingredients 18
Steps:
- Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
- Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
- Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
- Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
- Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
- Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 50.1 g, Cholesterol 110.4 mg, Fat 17.9 g, Fiber 8.4 g, Protein 16.9 g, SaturatedFat 6.2 g, Sodium 1695.2 mg, Sugar 20.5 g
BEEFY MUSHROOM MEATBALLS
Among my memories of a reunion held on my farm are these savory meatballs a family member made. That's where I got this recipe that I now make for potlucks and get-togethers. It's so handy to transport and keep warm in a slow cooker, and it makes a great appetizer, too.
Provided by Taste of Home
Categories Appetizers Dinner
Time 55m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine bread and milk. Add the egg, onion, salt and pepper. Crumble beef over mixture and mix well. , Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat until no longer pink. Drain on paper towels. , In a large saucepan, melt butter. Stir in flour until smooth. Gradually add consomme. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the mushrooms, parsley, Worcestershire sauce, bouillon and meatballs. Simmer, uncovered, for 30 minutes, stirring occasionally. , Remove from the heat; stir in sour cream. Serve with noodles if desired. Sprinkle with parsley.
Nutrition Facts : Calories 227 calories, Fat 13g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 735mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.
VEGETARIAN MUSHROOM MEATBALLS
These soft and moist mushroom meatballs are simple to prepare and make a perfect vegetarian dinner!
Provided by Anonymous
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 3h5m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-low heat. Saute onion in the hot oil, about 7 minutes. Add mushrooms, increase heat to medium-high, and cook and stir until water evaporates and they brown nicely, 10 to 15 minutes. Stir in garlic and transfer mixture into a mixing bowl; let cool.
- Stir oats, bread crumbs, 1/2 cup parsley, eggs, broth, oregano, thyme, salt, and pepper into the mixture to combine. Cover with plastic wrap. Refrigerate for flavors and texture to develop, at least 2 hours, to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet lightly.
- Form small balls from the mixture using a tablespoon as a measure. Place on the prepared baking sheet.
- Bake in the preheated oven until browned, about 15 minutes.
- Meanwhile, heat marinara sauce in a medium saucepan over medium-low heat. Remove meatballs from the oven and transfer to the sauce; cook over low heat for 15 minutes more. Garnish with Parmesan cheese and/or 1 teaspoon parsley.
Nutrition Facts : Calories 475.8 calories, Carbohydrate 65.9 g, Cholesterol 102.2 mg, Fat 15.7 g, Fiber 10 g, Protein 20.1 g, SaturatedFat 4.2 g, Sodium 1204.7 mg, Sugar 20.7 g
CREAM OF MUSHROOM MEATBALLS
Make and share this Cream of Mushroom Meatballs recipe from Food.com.
Provided by celestial_star03
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- shape the meat into several small meatballs and cook thoroughly in a skillet, drain if necessary.
- Add 1 can of cream of mushroom soup, milk (just refill the can) add a little more milk if it is too thick for you.
- Add in the chopped onions.
- Stir and cook for 15 minutes.
- Serve with biscuits.
Nutrition Facts : Calories 107.6, Fat 6.5, SaturatedFat 2.5, Cholesterol 10, Sodium 462.2, Carbohydrate 9.2, Fiber 0.1, Sugar 1.6, Protein 3.5
MEATBALLS WITH MUSHROOM SAUCE
My mother was a great cook and experimented with a lot of different foods. She loved to invite family for dinner and often served these meatballs. - Joyce Watson, Piggott, Arkansas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 30 meatballs.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large oven-proof skillet, brown meatballs; drain. Combine sauce ingredients; pour over meatballs. Bake, uncovered, at 350° for 30 minutes or until meat is no longer pink.
Nutrition Facts :
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