About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Heat a large skillet over medium heat. Add the 2 tbsp olive oil, then add the finely chopped mushrooms in a single layer. Cook, stirring occasionally, until all moisture has evaporated and the mushrooms are dry and beginning to brown at the edges, about 8–10 minutes. Transfer to a large mixing bowl and let cool for 5 minutes.
In the same mixing bowl with the cooled mushrooms, combine the breadcrumbs and milk. Stir and let sit for 2 minutes until the breadcrumbs absorb the milk. Add the ground beef, ground pork, egg, Parmesan, 3 cloves minced garlic (meatball portion), oregano, salt, and pepper. Mix with your hands until just combined — stop as soon as no streaks of egg or breadcrumb remain.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
