Blended Burger Meatballs

Combining mushrooms with beef creates juicy, flavorful recipes that are more sustainable with added nutrients. Now is the time of year when the local farmers offer mushrooms, onions and garlic in addition to the grass fed beef and cage free eggs. Some markets even have local cheese artisans.

Utilize every bit of the mushroom caps and stems by chopping washed mushrooms in the food processor. Saute these with vegetables in olive oil, then drain thoroughly before combining with raw beef and other vegetables.

The local farmer who grows the mushrooms tells me his are higher in vitamin D because they absorb the ultraviolet light from the sun. Mushrooms are also are good sources of potassium. The ricotta cheese in this recipe is a good source of calcium. The wheat germ adds Vitamin E and folate.

This recipe is adapted from Food Network magazine. For another flavorful twist, substitute Italian Sausage for one half the ground beef.

Mushroom Meatballs

(21 Meatballs-Serves 7)

Wash and grind mushrooms in food processor. 

Saute in olive oil until soft and water reduced. 

8 ounces mushrooms, caps and stems

1 tablespoon olive oil

 

Add onion and garlic. Saute 2-3 minutes more.

2 tablespoon spring onion, chopped

2 teaspoon spring garlic, chopped

Drain on a clean cloth. Squeeze excess moisture out of vegetables.

 

In mixing bowl, combine cooked vegetables with meat, egg, cheese, wheat germ and seasonings.

1 pound ground beef

1 egg

1/2 cup ricotta cheese, part skim

1/4 cup wheat germ

1/4 cup parmigiana cheese, grated

2 tablespoon fresh parsley, snipped

1 teaspoon oregano

Portion meatballs with a 2 tablespoon scoop onto parchment paper lined baking sheet.

Bake at 400 F for 12 minutes. Add to sauce and serve when interior of meatballs is 160F.

 

1 serving of these meatballs has 2 ounces of meat, 1 ounce of mushrooms and 1/2 ounce of cheese.