Mushroom Meatballs with Easy Tomato Sauce

Succulent meatballs swimming in a sea of easy-to-make tomato sauce! This is comfort food at its finest. Frying the meatballs first will seal in the flavours, and the brightness of the fresh basil at the end ties it all together.

Meatballs
1 pound white mushrooms, finely diced
1 pound ground beef
2 garlic cloves, minced
½ cup Italian parsley, finely minced
2 egg yolks
2 teaspoons sea salt
1 teaspoon black pepper
1-2 tablespoons lard, butter, or ghee, for frying the meatballs

Sauce
1 28-ounce can whole tomatoes
3 tablespoons extra virgin olive oil
1 cup fresh basil, chopped
Sea salt and black pepper to taste

Method
1. In a large mixing bowl, use your hands to combine the mushrooms, beef, garlic, Italian parsley, egg yolks, salt, and pepper.
2. Shape the meat mixture into meatballs that are slightly larger than a golf ball.
3. In a large sauté pan, heat the lard, butter, or ghee over medium-high heat. Add the meatballs to the hot pan, and brown them on all sides.
4. Remove the browned meatballs from the pan, and set them aside.
5. Make the sauce by adding the tomatoes, olive oil, basil, and salt and pepper to taste to the same pan used for the meatballs. Cook over medium heat, and bring the sauce to a simmer, stirring occasionally.
6. Add the meatballs to the simmering sauce, cover, and simmer over low heat for 15-20 minutes or until the meatballs are cooked all the way through.
Prep Time: 45 minutes
Cook Time: 30 minutes
Serves: 5-6

Colder winter months seem to make this lovely recipe taste even more delicious.
Try it and see !

Thanks to Sarah at Everyday Paleo for this recipe idea - link to her blog is here

http://everydaypaleo.com/food/

All the best Jan

Thanks Jan,
Its on my to try list
Regards
Brian

Hmmm this sounds delicious and easy to cook! Thanks for the link

Jan1 wrote:

Mushroom Meatballs with Easy Tomato Sauce

Succulent meatballs swimming in a sea of easy-to-make tomato sauce! This is comfort food at its finest. Frying the meatballs first will seal in the flavours, and the brightness of the fresh basil at the end ties it all together.

Meatballs
1 pound white mushrooms, finely diced
1 pound ground beef
2 garlic cloves, minced
½ cup Italian parsley, finely minced
2 egg yolks
2 teaspoons sea salt
1 teaspoon black pepper
1-2 tablespoons lard, butter, or ghee, for frying the meatballs

Sauce
1 28-ounce can whole tomatoes
3 tablespoons extra virgin olive oil
1 cup fresh basil, chopped
Sea salt and black pepper to taste

Method
1. In a large mixing bowl, use your hands to combine the mushrooms, beef, garlic, Italian parsley, egg yolks, salt, and pepper.
2. Shape the meat mixture into meatballs that are slightly larger than a golf ball.
3. In a large sauté pan, heat the lard, butter, or ghee over medium-high heat. Add the meatballs to the hot pan, and brown them on all sides.
4. Remove the browned meatballs from the pan, and set them aside.
5. Make the sauce by adding the tomatoes, olive oil, basil, and salt and pepper to taste to the same pan used for the meatballs. Cook over medium heat, and bring the sauce to a simmer, stirring occasionally.
6. Add the meatballs to the simmering sauce, cover, and simmer over low heat for 15-20 minutes or until the meatballs are cooked all the way through.
Prep Time: 45 minutes
Cook Time: 30 minutes
Serves: 5-6

Colder winter months seem to make this lovely recipe taste even more delicious.
Try it and see !

Thanks to Sarah at Everyday Paleo for this recipe idea - link to her blog is here

http://everydaypaleo.com/food/

All the best Jan

come back from shops with ingredients to make these . will tell you how they turned out . has any one else made them .

Yes, they were very nice and moist, did not really notice the mushrooms though.
Had left over, and had it cold the following day, was almost better, but maybe I was hungrier ?

recipe turned out ok . everyone enjoyed it . did use plenty of seasoning . will make them again so all is good .

Hi Jan

I enjoy your recipes. They are stylish and delicious. As a recently diagnosed T2 diabetic who is still in shock, it is good to know that culinary delights can still be mine. Thanks. Petrel

I added an onion to the recipe, and thickened the sauce a little with Parmesan. Delish-i-oh-so! The recipe is in my little red book. Thanks Jan.

Try my baked beans folks.

Tin of haricot beans, simmered for five minutes. Then add a tin of  blitzed tomatoes, tablespoon of tomato puree, and a decent glug of double cream. Season to taste. (You could use Jan's tomato sauce I guess.) There you have baked beans without the sugars and starches.

Great with ham and eggs.

Wobbly

petrel wrote:Hi Jan

I enjoy your recipes.  They are stylish and delicious.  As  a recently diagnosed T2 diabetic who is still in shock, it is good to know that culinary delights can still be mine. Thanks.  Petrel

Glad you enjoy the recipes here on the Forum.
As a recently diagnosed Type 2 Diabetic I think you will probably find that regular testing to see what foods may 'spike' your blood sugar numbers is advisable.

There is such a good variety of foods available to eat if living the LCHF lifestyle.

All the best Jan

Wobblycogs wrote:I added an onion to the recipe, and thickened the sauce a little with Parmesan. Delish-i-oh-so! The recipe is in my little red book. Thanks Jan.

Try my baked beans folks.

Tin of haricot beans, simmered for five minutes. Then add a tin of  blitzed tomatoes, tablespoon of tomato puree, and a decent glug of double cream. Season to taste. (You could use Jan's tomato sauce I guess.) There you have baked beans without the sugars and starches.

Great with ham and eggs.

Wobbly  

Hello 'Wobbly' and a warm welcome to the Forum

I'm pleased you liked the Mushroom Meatball recipe ... I always think recipes are a good guide but can be adapted to suit the individual taste - I like the idea of adding Parmesan - sounds good!

Interesting your 'baked bean' recipe idea Haricot Beans. Do you know the carb content for these please?

Now ham, eggs with mushrooms is a great start to the day, and one of our favourites!

All the best Jan

Hi Jan...

Here is a link for you.

I don't eat many baked bean servings. Just with my breakfast on Sundays, or maybe with some bacon in the week. I think the link will explain more than I could:

http://www.carbs-information.com/carb-in-legumes/haricot-beans.htm

HTH

Wobbly

Great recipe! Just one thing: mushrooms much be already cooked (those in can) or fresh that needs to be cooker first since mixing these with beef would release a lot of water and would risk to not stick together. Please let me know

thinestever82 wrote:Great recipe! Just one thing: mushrooms much be already cooked (those in can) or fresh that needs to be cooker first since mixing these with beef would release a lot of water and would risk to not stick together. Please let me know

Hi there ... I always use the fresh mushrooms, just wiped with water and diced finely ... the egg yolk usually 'binds' the mix together ... if you may prefer a slightly thicker sauce, then 'Wobblycogs' suggestion of adding onion and a little Parmesan would work well.

Please let us know how you get on ...

All the best Jan
 

P.S. This site gives good tips on cleaning mushrooms readers may find useful
http://www.bhg.com/recipes/how-to/cooking-basics/how-to-clean-mushrooms/

like the mushroom tip link

Sharon wrote:like the mushroom tip link

Pleased you found the link to the 'mushrooms tip' handy.

If any other reader wishes to have a look it's here

http://www.bhg.com/recipes/how-to/cooking-basics/how-to-clean-mushrooms/

All the best Jan

It was all good but I made a mess! I mixed fresh sliced mushrooms and they released too much water so I had to add tons of parmesan cheese and even more meat but in the end I had to made hamburgers from them and cooking them in oven. Then I made the tomato sauce separately and added them with the sauce so in the end was good but not actually my favorite

It was all good but I made a mess! I mixed fresh sliced mushrooms and they released too much water so I had to add tons of parmesan cheese and even more meat but in the end I had to made hamburgers from them and cooking them in oven. Then I made the tomato sauce separately and added them with the sauce so in the end was good but not actually my favorite

thinestever82 wrote:It was all good but I made a mess! I mixed fresh sliced mushrooms and they released too much water so I had to add tons of parmesan cheese and even more meat but in the end I had to made hamburgers from them and cooking them in oven. Then I made the tomato sauce separately and added them with the sauce so in the end was good but not actually my favorite

Well, although things didn't turn out quite as planned, you did try it  ...

What recipe may you try next I wonder ...

All the best Jan