Rye Free Classic Mushroom Meatballs

Total time1 hr

Prep time20 min

Cook time40 min

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Ingredients

4 servings

For the meatballs

8 oz cremini mushrooms, very finely chopped
1 lb ground beef (80/20)
½ lb ground pork
½ cup plain breadcrumbs
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¼ cup whole milk
1 large egg
¼ cup finely grated parmesan cheese
3 cloves garlic, minced
1 tsp dried oregano
½ tsp kosher salt
¼ 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
½ tsp dried oregano
½ tsp kosher salt
¼ tsp black pepper

For serving

¼ 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 8–10 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 — stop as soon as no streaks of egg or breadcrumb remain.

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