Meatballs with Porcini Mushrooms

By á-3286

Calories: 300
Protein: 30 g
Carb: 21 g
Fiber: 4 g
Fat : 12 g

Ingredients

• Meatballs:
• 2 oz porcini mushrooms
• 1 medium baking potato (8 oz)
• 1 1/4 lb lean ground beef
• 1/2 cup white bread crumbs
• 1/4 cup grated mozzarella cheese
• 3 Tbsp chopped parsley
• 1 garlic clove, minced
• 2 Tbsp milk
• 1 large egg, beaten
• 1/2 tsp salt
• fresh ground black pepper
• Tomato Sauce:
• 2 Tbsp olive oil
• 1 small onion, finely chopped
• 2 cans (14 oz each) diced tomatoes
• 2 Tbsp chopped basil
• parsley

Preparation

Step 1

1. Meatballs: Put mushrooms in a bowl and add warm water to cover. Soak 30 mins or until tender. Microwave until tender about 8 mins. When cool enough to handle, peel and mash. (1 cup)
2. Drain mushrooms and chop: put in large bowl. Add potato and remaining ingredients; mix well and chill.
3. Tomato Sauce: Heat oil in a large nonstick skillet. Add onion; cook 5 mins. Add tomatoes and basil. Cover and simmer 30 mins. stirring until thickened.
4. Heat oven to 425 F. Line baking sheet with nonstick foil. Form meat mixture into 18 balls, place on pan.
5. Bake 20 - 25 mins until cooked through. Add to sauce in skillet. Toss over low heat.