Preheat oven to 375 degrees. Grease an 8x8-inch baking dish; set aside.
Mamma mia! Make meat go farther by sneaking some veggies into your diet! That's what Dietitian Jen did with her Mushroom Italian Meatballs. Can you guess what the veggie is?!
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Servings and Ingredients
|1 (8-oz.) pkg. baby bella mushrooms|
|½ small white onion, finely chopped|
|2 tbsp. Gustare Vita olive oil|
|1 tbsp. garlic, minced|
|1 (1-lbs.) pkg. lean ground beef|
|⅓ c. Hy-Vee whole wheat bread crumbs|
|1 Hy-Vee large egg|
|1 tbsp. Hy-Vee less-sodium Worcestershire sauce|
|⅓ c. Hy-Vee shredded Parmesan cheese|
|1 ½ tsp. Hy-Vee Italian seasoning|
|Baked spaghetti squash, optional|
|Gustare Vita pasta sauce, optional|
Things To Grab
- 8x8-inch baking dish
- Hy-Vee nonstick cooking spray
- Large bowl
- Meat thermometer
Place mushrooms in a food processor and pulse until finely chopped. Heat olive oil in a skillet over medium heat. Saute mushrooms, onions, and garlic for 5 to 10 minutes or until moisture is absorbed. Set aside; cool.
When cool enough to handle, combine mushroom mixture with ground beef, bread crumbs, egg, Worcestershire sauce, Parmesan cheese, and Italian seasoning in a large bowl. Shape mixture into 15 balls and place into prepared baking dish.
Bake 20 to 25 minutes or until internal temperature reaches 165 degrees. Serve over baked spaghetti squash and top with Gustare Vita pasta sauce, if desired.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 95mg
- Sodium: 250mg
- Total Carbohydrates: 9g
- Protein: 25g
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