MEATBALLS AND MUSHROOM SAUCE
Provided by Food Network
Categories appetizer
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- For the sauce: Heat some olive oil in a heavy pot. Add the onions and cook, stirring occasionally, until golden.
- Add the stock, tomatoes, mushrooms, peas and bay leaves. Cook over low heat for 30 to 45 minutes.
- For the meatballs: Meanwhile, Mix the meat together with the egg, soaked bread and some salt and pepper. Shape into meatballs and then roll in flour.
- Fry the meatballs in some olive oil in a skillet, then transfer to the sauce.
- Add the crushed almond mixture to the sauce and cook for an additional 10 to 20 minutes.
WILD RICE MEATBALLS IN MUSHROOM SAUCE
Ground beef, mushrooms, and wild rice are baked and then simmered in a mushroom wine sauce that pairs wonderfully with Idahoan Signature™ Russets Mashed Potatoes.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine beef, onion, rice, seasoned salt, garlic salt, bread crumbs, and evaporated milk. Shape into 1 inch meatballs. Place meatballs on rimmed baking sheet.
- Bake in preheated oven until brown, about 15 minutes.
- Melt butter in a skillet over medium heat. Add mushrooms and sprinkle with salt; saute until mushrooms release their moisture and soften, about 10 minutes. Add the wine, water, soup, salt, and sage to saucepan; stir to combine.
- Transfer meatballs to the sauce and simmer until cooked through and hot, 30 minutes.
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Serve with the meatballs and mushroom sauce.
Nutrition Facts : Calories 512.9 calories, Carbohydrate 50.6 g, Cholesterol 84.2 mg, Fat 20.5 g, Fiber 3.5 g, Protein 28.1 g, SaturatedFat 7.9 g, Sodium 1544.4 mg, Sugar 4.8 g
MUSHROOM "MEAT"BALLS RECIPE BY TASTY
Here's what you need: cooking oil, white mushroom, medium onion, garlic, whole wheat breadcrumbs, quick-cook oats, fresh parsley, grated parmesan cheese, dried oregano, dried rosemary, dried thyme, salt, pepper, cayenne, eggs
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
- Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
- To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
- Add eggs and mix well.
- Cover and refrigerate for at least 2 hours, or overnight.
- Preheat oven to 375°F (190°C).
- When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
- Bake for 20 minutes, or until golden, flipping halfway.
- Enjoy!
Nutrition Facts : Calories 435 calories, Carbohydrate 60 grams, Fat 14 grams, Fiber 6 grams, Protein 18 grams, Sugar 8 grams
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