High Fructose Corn Syrup Free Cheddar Bacon Mushroom Meatballs with Scallions
Total time55 min
Prep time25 min
Cook time30 min
4.5(7)
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Learn more →Ingredients
4 servings
For the meatballs
- 4 strips bacon, finely chopped
- 8 oz cremini mushrooms, finely chopped
- 4 scallions, thinly sliced (white and green parts separated)
- 1 ½ lbs ground beef (80/20)
- ½ cup sharp cheddar cheese, finely shredded
- ⅓ cup plain breadcrumbs
- 1 large egg
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
For the pan sauce
- 1 tbsp olive oil
- 1 cup beef broth
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- 1 tbsp unsalted butter
For serving
- scallion greens, reserved from above, for serving
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet and set aside.
- 2
Cook the bacon in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the pieces are crisp, about 6–8 minutes. Using a slotted spoon, transfer the bacon to a large mixing bowl, leaving about 1 tbsp of the rendered fat in the skillet.
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