Spicy Mushroom Blended Meatballs
Source: The Culinary Institute of America (Healthy Flavors Healthy Kids), San Antonio
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
- Place mushrooms and meat in large bowl. Add breadcrumbs, egg, salt, pepper, spices and lemon zest. Mix gently to combine.
- 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.
- Shape mixture into balls about the size of a walnut. Chill for 30 minutes.
- When meatballs are chilled, bake in 400°F oven for 25 minutes, until browned and cooked through.