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

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Recipe Summary

hands-on:
15 mins
total:
43 mins
Servings:
6
Yield:
12 meatballs
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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).

Variations

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; total fat 19g; saturated fat 7g; polyunsaturated fat 2g; monounsaturated fat 9g; cholesterol 86mg; sodium 300mg; potassium 665mg; carbohydrates 9g; fiber 2g; sugar 4g; protein 19g; trans fatty acidg; vitamin a 71IU; vitamin c 3mg; thiaminmg; riboflavin 1mg; niacin equivalents 8mg; vitamin b6mg; folate 34mcg; vitamin b12 1mcg; calcium 45mg; iron 2mg.

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