Nitrate & Nitrite Free Classic Mushroom Meatballs
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Learn more āIngredients
4 servings
For the meatballs
- 8 oz cremini mushrooms, very finely chopped
- 1 lb ground beef (80/20)
- Ā½ lb ground pork
- Ā½ cup plain breadcrumbs
- Ā¼ cup whole milk
- 1 large egg
- Ā¼ cup finely grated parmesan cheese
- 3 cloves garlic, minced
- 1 tsp dried oregano
- Ā½ tsp kosher salt
- Ā¼ tsp black pepper
- 2 tbsp olive oil
For the sauce
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- Ā½ tsp dried oregano
- Ā½ tsp kosher salt
- Ā¼ tsp black pepper
For serving
- Ā¼ cup fresh basil leaves, torn (optional)
- parmesan cheese, grated, for serving (optional)
Instructions
- 1
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 8ā10 minutes. Transfer to a large mixing bowl and let cool for 5 minutes.
- 2
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 ā stop as soon as no streaks of egg or breadcrumb remain.
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