It is rare that meatballs can be described as light, but these are. You bake them in the oven at a low temperature and the result is a very tender meatball. The mushroom base renders a flavor that is more vegetal than meaty. The recipe is easy to double and the meatballs freeze well. They are great to have on hand.
Ingredients
- 1 cup cubed Italian bread (2 ounces)
- ¼ cup milk
- 1 medium carrot (about 4 ounces), cut in 1/4 inch dice
- 2 teaspoons extra virgin olive oil
- ½ pound lean ground beef
- ½ pound roasted mushroom base (just under 1/2 recipe, about 1 1/3 cups)
- ¼ cup finely chopped onion
- 3 tablespoons beaten egg (1/2 extra large egg)
- 2 tablespoons finely chopped flat-leaf parsley
- Salt to taste (about 3/4 teaspoon)
- Freshly ground pepper
- Nutritional Information
Nutritional analysis per serving (5 servings)
169 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 13 grams protein; 65 milligrams cholesterol; 485 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
22 to 24 meatballs, serving 5 to 6
Preparation
- Preheat the oven to 400 degrees. Put the bread in a bowl, toss with the milk (add a little more milk if 1/4 cup isn’t enough to moisten all the bread) and let soak for 20 minutes.
- Meanwhile toss the carrots with 2 teaspoons olive oil on a parchment-covered sheet pan and roast for 15 to 20 minutes, stirring every 5 minutes, until tender and lightly browned (you can also make the mushroom base at this time).
- Squeeze the milk out of the bread and crumble the bread into a large bowl. Add the beef, mushrooms, carrots, onion, egg, parsley, salt, and pepper and mix together well.
- Turn the oven down to 300 degrees. Line a sheet pan with parchment. Working in batches, pulse the meat and vegetable mixture in a food processor fitted with the steel blade until pasty. Return to the bowl. Fill a small bowl with water for dipping your hands, then with wet hands form 1-ounce balls, which will be about the size of a golf ball, and place them on the parchment-lined baking sheet. You will need to keep wetting your hands.
- Bake 40 minutes, or until the meatballs are nicely browned. Remove from the oven and if desired, simmer for up to an hour in tomato sauce. I like to serve these with spaghetti.
- Advance preparation: The shaped meatballs will keep for a day in the refrigerator and freeze well. The cooked meatballs will keep for 3 days in the refrigerator.
About 2 hours 45 minutes
Dining and Cooking