Posts Tagged ‘Meatball’

Veal and Mushroom Blend Meatball

A mix of veal and blended mushrooms add a creative twist to the traditional meatball! The cooked meatballs are added to a delightful tomato sauce with just the right amount of zest. Serve the meatballs with a favorite pasta.

Ingredients

Tomato Sauce
2 Tbsp Olive oil
1 Onion, diced
1 tsp. Garlic, mashed
2 cups Plum Tomato, canned
1/4 cup Tomato purée
3 Basil leaves
1 Bay leaf
1 ½ tsp Flat-leaf parsley, chopped
Salt to taste
Ground black pepper to taste

Meatball Mixture

10 oz. Veal Ground
10 oz. Mushrooms, chopped fine
3 oz. Bread Crumbs
3 oz. Milk
2 Eggs
1 Tbsp. Garlic Powder
1 tsp Onion Powder
1 Tbsp. Salt
1 tsp. Black Pepper
3 Tbsp. Parsley, chopped

Method: Tomato Sauce

1. In a medium-sized saucepan, sauté the onions, and garlic in oil over medium heat.
2. Add the plum tomato, tomato purée, herbs, salt, and pepper. Simmer for 20 to 30 minutes.
3. Remove and discard the bay leaf; transfer the mixture to a food processor and coarsely blend.
4. Set aside and keep warm.

Method: Meatballs

1. Pre-heat an oven to 350°f.
2. In a medium sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, eggs, garlic powder, onion powder, salt, black pepper and chopped parsley to incorporate.
3. Form the meat mixture into 1.5 oz. meatballs. Place the meatballs onto a sheet pan that has been lightly coated with oil.
4. Place the sheet pan in the oven for 30 minutes or until the meatballs have browned and reached an internal tempura of 165°f.
5. Add the cooked meatballs to the tomato sauce and braise them for 45-60 minutes. Serve on your favorite pasta.

Meatball Stuffed Mushrooms

Cooking meatballs inside of mushrooms, instead of serving them on pasta, makes for a delicious dish that satisfies any time of the year, but especially during those autumn months when you’re craving warmth!

Ingredients

1 (15 ounce) can crushed fire-roasted tomatoes
2 cloves garlic, finely chopped
3 tablespoons fresh basil, chopped
1/2 teaspoon salt
1/2 tablespoon sugar
16 baby bella mushroom caps
16 meatballs
16 1″-square slices of mozzarella
2 tablespoons olive oil
Salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees.
  2. In a shallow baking dish, add the tomatoes, garlic, basil, salt, and sugar. Stir to mix.
  3. Place the mushroom caps on top of the tomato sauce. Place meatballs inside the mushroom caps. Bake in preheated oven for 25 minutes.
  4. Remove pan from oven and top each meatball with mozzarella.
  5. Drizzle olive oil over the mushrooms and meatballs. Sprinkle with salt and pepper.
  6. Return to oven and bake for 10-15 minutes more, until the cheese melts and turns a light golden brown. Remove from oven, serve, and enjoy!

Crimini and Pork Albondigas (Meatballs) with Chipotle Tomato Sauce

This mushroom and meat mix will give your meatball unique flavor and extra serving of veggies.

Yield: 10 portions

Serving size: 3 – 1 oz  meatballs

Ingredients

Meatballs
1 tablespoon vegetable oil
1 ½ pounds whole crimini mushrooms, quartered
1 cup white onion, small dice
½ cup roasted poblano peppers, small dice
1 pound raw pork
3 tablespoons Lawry’s Salt Free Mexican Seasoning
½ teaspoon McCormick Culinary Coarse Mediterranean Sea Salt
1 oz. thinly sliced green onion
1 ½ cups Panko bread crumbs
2 large eggs

Chipotle Tomato Sauce
1 tablespoon vegetable oil
½ cup white onion, minced
½ poblano peppers, minced
1 tablespoon Lawry’s Salt Free Mexican Seasoning
½ teaspoon McCormick Culinary Chipotle Pepper
2 cups chicken stock, unsalted
3 cups tomato sauce, no salt added
1 cup crushed tomatoes
2 teaspoons Lawry’s Salt Free Lemon pepper
1 teaspoon sugar
¼ cup red wine vinegar
1 tablespoon fresh cilantro, roughly chopped

Directions

To make the sauce: Heat oil in a pot. Saute onion and pepper until onion begins to caramelize. Add seasoning and stir until fragrant. Stir in chicken stock, tomato sauce and crushed tomatoes. Use a hand blender to blend mixture until smooth. Stir in lemon-pepper, sugar, vinegar and cilantro. Taste and adjust seasonings as needed, and refrigerate or warm on low heat until needed.

To make the meatballs: Preheat a convection oven to 350°F. Heat oil in sauté pan and cook mushrooms until browned, approximately 6-8 minutes. Remove mushrooms from pan. Add onions and cook until lightly caramelized, approximately 6-8 minutes.

Combine mushrooms, onions and roasted peppers in a food processor and pulse until mixture is finely minced. Allow mixture to completely cool in fridge.

Combine cooled vegetable mixture with pork, seasoning, salt, panko crumbs and eggs. Mix well to evenly combine. Scoop out 30 meat balls and round by hand. Place meatballs on a sheet pan lined with parchment paper. Bake meatballs for 15 minutes or until an internal temperature of 155°F is reached. Remove from oven and combine with Chipotle Tomato Sauce.

Nutrition Facts

Per serving: Calories: 310; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 75mg; Sodium: 210mg; Protein: 14g; Total Carbohydrate: 25g; Dietary Fiber: 3g