Spicy Mushroom Blended Meatballs

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
24 servings
Created by The Culinary Institute of America (CIA) chefs with a group of school directors at the CIA’s Healthy Flavors Healthy Kids conference in San Antonio, this recipe blends mushrooms with ground meat and was tested by a focus group of local students. “Love the flavor. Add to the school menu now, please,” one student said of the recipe. “Mushroom blendability extends the portion size of the meatball, creating a fuller plate while maintaining calorie, fat and sodium maximums,” says Kathleen Pries, marketing coordinator for The Mushroom Council. “The culinary technique also provides a vegetable serving within the meat entrée.”

Ingredients

4 lb. button mushrooms, finely minced, sautéed, cooled
4 lb. ground meat (turkey, chicken, pork or beef)
2 cups breadcrumbs (more if meatballs do not hold together)
1 cup large eggs
4 tsp. kosher salt
2 tsp. freshly ground black pepper
4 tsp. ground cumin
4 tsp. ground coriander
4 pinches red pepper flakes
4 tsp. harissa paste
8 tsp. lemon zest

Steps

  1. Place mushrooms and meat in large bowl. Add breadcrumbs, egg, salt, pepper, spices and lemon zest. Mix gently to combine.
  2. Check to make sure mixture will hold together by taking 1/4 cup of mixture and shaping it into patty. If it falls apart, add one tablespoon of breadcrumbs.
  3. Shape mixture into balls about the size of a walnut. Chill for 30 minutes.
  4. When meatballs are chilled, bake in 400°F oven for 25 minutes, until browned and cooked through.
Source: The Culinary Institute of America (Healthy Flavors Healthy Kids), San Antonio

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources