Finely chopped mushrooms replace some of the meat in these meatballs, cutting fat and calories while adding moisture and flavor. (Although mushroom-haters will never know they're there!)

Source: Midwest Living


Recipe Summary

15 mins
43 mins
12 meatballs


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°. Generously grease a 15x10x1-inch baking pan; set aside. In a large skillet, heat oil over medium heat. Add mushrooms to skillet and cook 8 to 10 minutes or until tender and all liquid has evaporated.

  • In a large bowl combine egg, milk, bread crumbs, pepper, and salt. Stir in mushrooms and pork. Shape mixture into 12 golf-ball sized meatballs and place in the prepared pan. Bake 20 minutes or until done (160°F).


These meatballs are tasty and well-seasoned as-is, but the recipe was designed to be a blank slate. Get creative, and you can change their flavor to fit the meal. Add 1 or 2 minced cloves of garlic and 1 teaspoon powdered dry ginger and they are Asian-inspired, prefect for a rice bowl or dipping in hoisin sauce. Add 1 or 2 minced cloves of garlic and some crushed red pepper and fennel seed, and they are Italian and can be added to a tomato sauce and served over pasta.

*Prep Tip

A food processor is ideal for finely chopping the mushrooms, but you can get the job done with a large chef's knife, too.

Nutrition Facts

282 calories; fat 19g; cholesterol 86mg; saturated fat 7g; carbohydrates 9g; mono fat 9g; poly fat 2g; insoluble fiber 2g; sugars 4g; protein 19g; vitamin a 70.5IU; vitamin c 2.7mg; thiamin 0.5mg; riboflavin 0.7mg; niacin equivalents 7.9mg; vitamin b6 0.3mg; folate 33.8mcg; vitamin b12 0.6mcg; sodium 300mg; potassium 665mg; calcium 45mg; iron 1.8mg.