Golden Mushroom Meatballs Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, combine ground beef, green pepper, onion, eggs, seasoned bread crumbs, salt and pepper. Mix thoroughly.
• Shape the meat mixture into large meatballs about 2 inches in diameter. Place about 1 inch apart on a large, shallow baking sheet. Bake in a preheated oven for 30 minutes. While meatballs are baking, start the sauce.
• In a 9x13 inch baking dish, mix the soup, mushrooms, sour cream, milk, browning sauce, salt and pepper to taste. Blend well.
• When the meatballs have finished baking, remove them from the baking sheet and place them into the soup mixture. Stir in the meatballs to coat. Return to the preheated oven and bake for 20 to 30 minutes, or until sauce begins to bubble.

Steps:

• Preheat the oven to 400 degrees. Put the bread in a bowl, toss with the milk (add a little more milk if 1/4 cup isn't enough to moisten all the bread) and let soak for 20 minutes.
• Meanwhile toss the carrots with 2 teaspoons olive oil on a parchment-covered sheet pan and roast for 15 to 20 minutes, stirring every 5 minutes, until tender and lightly browned (you can also make the mushroom base at this time).
• Squeeze the milk out of the bread and crumble the bread into a large bowl. Add the beef, mushrooms, carrots, onion, egg, parsley, salt, and pepper and mix together well.
• Turn the oven down to 300 degrees. Line a sheet pan with parchment. Working in batches, pulse the meat and vegetable mixture in a food processor fitted with the steel blade until pasty. Return to the bowl. Fill a small bowl with water for dipping your hands, then with wet hands form 1-ounce balls, which will be about the size of a golf ball, and place them on the parchment-lined baking sheet. You will need to keep wetting your hands.
• Bake 40 minutes, or until the meatballs are nicely browned. Remove from the oven and if desired, simmer for up to an hour in tomato sauce. I like to serve these with spaghetti.

Steps:

• In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef; mix well. Shape into 48 meatballs. , In a Dutch oven, brown meatballs in oil; drain. Add broth, soup, potatoes, carrots and pearl onions; bring to a boil. Reduce heat; simmer until vegetables are tender, about 30 minutes. Sprinkle with parsley.

Steps:

• In a small saucepan, combine 6 tablespoons soy sauce with the honey; warm over medium-low heat. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes (you should have about 1/3 cup). Stir in 2 teaspoons ginger and 1/2 teaspoon pepper.
• Meanwhile, heat the oven to 375 degrees. Place crumbled vermicelli noodles in a small heatproof bowl and cover with boiling water by 1 inch. Cover and let stand until tender, about 3 minutes. Drain noodles, pressing to remove excess liquid. Cool and coarsely chop.
• In a food processor, pulse garlic until finely chopped. Add mushrooms and pulse just until finely chopped with some pea-size pieces remaining (do not purée); transfer to a large bowl. Repeat with bok choy, pulsing it then adding it to the large bowl. Add panko, egg, salt, cooled noodles and remaining 1 tablespoon soy sauce, 2 teaspoons ginger and 1/2 teaspoon pepper to the large bowl; mix until well blended. Form into 1 1/4-inch balls (about 2 teaspoons each; you should have about 24).
• Arrange meatballs on a greased baking sheet. Brush meatballs with half of the glaze and bake for 10 minutes. Brush meatballs with the remaining glaze, rotate baking sheet before returning to the oven, and bake until golden, 8 to 10 minutes longer. Transfer to serving plate and serve warm.

Steps:

• In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
• Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
• To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
• Add eggs and mix well.
• Cover and refrigerate for at least 2 hours, or overnight.
• Preheat oven to 375°F (190°C).
• When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
• Bake for 20 minutes, or until golden, flipping halfway.
• Enjoy!