Chef Tom Fraker
50-50 Meatballs (50% Mushroom - 50% Meat)
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Category
Entree
Servings
55 meatballs
Author:
Chef Tom Fraker
Ingredients
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3 packages Melissa’s Chef’s Mix Mushroom Medley, chopped
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2 tablespoons Extra Virgin Olive Oil
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2 tablespoons Unsalted Butter
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Kosher Salt and Freshly Ground Pepper, to taste
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3 cloves Melissa’s Peeled Garlic, minced
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1 Lime
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1/2 pound 85/15 Ground Beef
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1/2 pound Italian Sausage and/or Beer Brats, casings removed
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2 Eggs
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2 cups Italian Bread Crumbs
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2 Chipotle Chiles in Adobo, minced
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1/2 cup Melissa’s Fresh Cilantro, chopped very small
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Canola Oil, as needed
Directions
Preheat the oven to 350ºF.
In a sauté pan, heat the oil and melt the butter. Add the mushrooms, season with the salt and pepper and add the garlic. Sauté for 2 minutes, stirring often. Remove from the heat, stir in the juice from the lime and let cool.
In a mixing bowl, add the ground beef, sausage, eggs, bread crumbs, chiles and cilantro. Strain the mushrooms and add them to the bowl. Mix well and separate into 1-inch balls.
In a cast iron frying pan, heat the canola oil. Add the meatballs and sear them on all sides. Place the pan in the oven and bake until completely cooked through, about 5-6 minutes.
Recipe Note
Serve with your favorite sauce (i.e. Marinara, Alfredo, Cheese...)
Filed in:
Chopped Garlic,
Cilantro,
Entree,
Garlic,
Garlic Cloves,
Ground Beef,
Italian Sausage,
Lime,
Meatball,
Minced Garlic,
Mushroom Medley,
Organic Cilantro,
Organic Garlic,
Peeled Garlic
