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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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; 19 g total fat; 7 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 86 mg cholesterol; 300 mg sodium. 665 mg potassium; 9 g carbohydrates; 2 g fiber; 4 g sugar; 19 g protein; 0 g trans fatty acid; 71 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 8 mg niacin equivalents; 0 mg vitamin b6; 34 mcg folate; 1 mcg vitamin b12; 45 mg calcium; 2 mg iron;

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