Mushroom Meatballs
One of our oldest recipes, Sergey distilled down what makes a good meatball and... DECIDED THERE WAS NOT ENOUGH GARLIC AND MUSHROOM. Of course. Sensible man, that.
Makes 54-65 medium sized meatballs.
Tip: Baking the meatballs on a stainless steel wire rack over a drip tray allows a lot of the fat to drip out. And if it's stainless steel, it can be put in the dishwasher. Non-stick racks kept flaking off on us, and it took us a long time to find what we wanted in stainless steel.
Ingredients:
- 2 lbs ground chicken
- 2 lbs ground turkey
- 2 lbs ground beef
- 6 eggs
- 3 lbs mushroom
- 1 ½ cups breadcrumbs
- 3 tsp salt
- 3 tsp pepper
- 3 tsp garlic powder
- 3 tsp Worcestershire sauce
- 2-3 tbsp rosemary
Directions:
- Preheat oven to 400 degrees.
- Finely dice (or food process) mushrooms.
- Grind dried rosemary with a mortar and pestle, or chop fresh rosemary as finely as possible.
- Mix the ground meats together in a very large bowl.
- Beat the eggs. Mix in bread crumbs, eggs, and Worcestershire sauce.
- Mix in salt, pepper, garlic powder, and rosemary. Once thoroughly blended, add in diced mushrooms and mix thoroughly.
- Make large meatballs. Bake for 35 minutes.
Pro tip: Leave the meat out for a couple of hours. Meat fresh from the fridge will chill your hands to the bone in the mixing process.
