Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Meatballs with Mushrooms
- For the meatballs
- 1 day-old White roll
- 1 Red chili pepper
- 1 garlic clove
- 1 yellow onion
- 1 Tbsp butter
- 1 egg
- 1 tsp medium hot Mustard
- salt
- freshly ground peppers
- 500 grams lean Ground beef
- For the mushrooms
- 200 grams Cépe mushrooms
- 2 organic lemons
- 2 sprigs thyme
- 2 Tbsps olive oil
For the meatballs, soak the roll in lukewarm water. Rinse the chile pepper, cut in half lengthwise, remove seeds and finely chop. Peel the garlic and onion and finely dice. In a pan, melt the butter and sauté the onion, garlic and chile pepper until translucent. Remove from heat, allow to cool and add to the ground beef along with the well-squeezed roll, egg and mustard. Season with salt and pepper and mix well.
For the mushrooms, clean the mushrooms and cut in half. Rinse the lemons in hot water, wipe dry and cut into pieces. Rinse the thyme, shake dry, pluck off the leaves and chop finely. From the meat mixture, shape 70 gram (approximately 2 1/2 ounces) meatballs and fry in a pan with hot oil until brown on each side. Remove from the pan and keep warm. Add the mushrooms and lemon pieces to the pan and fry for 3-4 minutes while stirring. Season with salt, pepper and thyme and arrange with the meatballs on plates. Serve with fresh spinach salad, if desired.