MUSHROOM-STUFFED MEATBALLS


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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.


Questions, Comments & Reviews



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