MUSHROOM-STUFFED MEATBALLS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1/2 lb. fresh small mushrooms
  • (20)
  • 1 1/2 lb. ground beef
  • 1/2 c. finely chopped onions
  • 1/2 c. dry bread crumbs
  • 2 tsp. salt (or less)
  • 1/4 tsp. ground black pepper
  • 2 eggs, lightly beaten
  • 2 Tbsp. salad oil
  • 1 tsp. Italian seasoning
  • 1 jar (14 to 15 oz.) meatless
  • spaghetti sauce

Directions

  • Rinse, pat dry and trim stems flush with caps of fresh
  • mushrooms, set aside. Lightly combine beef, onions, bread
  • crumbs, 1 1/2 teaspoon (or less) of the salt, pepper and eggs.
  • Around each mushroom, wrap some beef mixture, shape into balls.
  • Makes about 20 meatballs.
  • In large skillet heat oil until hot, add meatballs about
  • 10 at a time, brown on all sides (drain off grease). Return
  • all meatballs to skillet. Add spaghetti sauce, Italian season-
  • ing and remaining, 1/2 teaspoon salt (if needed). Bring to
  • boiling. Reduce heat and simmer, covered until meatballs are
  • done, about 15 minutes. Serve on cooked spaghetti or noodles.
  • Yield: 6 servings.

Notes

Categories: Main Dish 
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