The trick to getting moist meatballs is to either add a little liquid to the meatball mixture or include an ingredient that releases water, like mushrooms. In this recipe, the mushrooms not only help keep the meatballs moist but also add umami flavor, which makes for very tasty meatballs. The trick to getting meatballs with a crispy exterior and a tender, moist interior is to use a high-heat oven, as here. I like to serve these meatballs over Zoodles or with a side salad.
Ingredients
- 1 tablespoon coconut oil or avocado oil
- ¼ cup chopped onions
- 1 teaspoon fine sea salt
- 2 pounds 80% lean ground beef or 1 pound each ground beef and ground pork
- 1 cup finely chopped mushrooms
- 1 large egg
- 2 teaspoons Herbes de Florence or Italian seasoning
- Herbes de Florence Red Sauce, for serving
- Fresh basil leaves, for garnish
How to Make It
- Preheat the oven to 425°F.
- Heat the oil in a skillet over medium heat. Add the onions and season them with the salt; cook until the onions are translucent, about 5 minutes. Transfer the onions to a small bowl and set aside to cool.
- Put the ground beef, mushrooms, egg, and Herbes de Florence in a mixing bowl. When the onions are no longer hot to the touch, add them to the bowl with the meat and work everything together with your hands.
- Shape the meat mixture into 2-inch balls and place them on a rimmed baking sheet. Bake for 22 to 25 minutes, until cooked through.
- Meanwhile, gently warm the red sauce in a saucepan over medium-low heat.
- When the meatballs are ready to come out of the oven, pour the red sauce into a serving bowl. Remove the meatballs from the oven and place them in the bowl with the sauce. Garnish with fresh basil leaves. These meatballs are best served fresh, but extras can be stored in an airtight container in the fridge for up to 5 days or frozen for up to a month.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 355 kcal Calories from Fat: 252 kcal |
|
% Daily Value*
|
| Total Fat 28 g 80% |
Trans Fat 0.0 g |
carbohydrates 4 g 3% |
Dietary Fiber 1 g 3% |
Protein 22 g 44% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |