1/2 lb. fresh small mushrooms
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
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.