Blended Meatballs with Spicy Sriracha Aioli

Mushrooms are blended with ground beef and seasoned to create the perfect appetizer-style meatball. Serve with Spicy Sriracha Aioli for an added kick.

Recipe by Brittany of My Daily Randomness.

Prep Time: 10 mins. | Cook Time: 25 mins.
Makes approximately 20 meatballs.

Ingredients

Meatballs:
½ lb. mushrooms, finely chopped
1 lb. lean ground beef
1 tsp Italian seasoning
1 small onion, finely diced
1 clove minced garlic
½ cup breadcrumbs
1 egg
Spicy Sriracha Aioli:
4 egg yolks
4 large cloves garlic peeled and pureed
1-2 tbsp Sriracha sauce (depending on desired spice level)
3/4 cup vegetable oil
3/4 cup extra virgin olive oil
Salt to taste

Method

1. Preheat oven to 400°F. Line baking tray with foil and spray with cooking spray.
2. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a skillet over medium heat cook chopped mushrooms until brown and most moisture has been released, about 3-5 minutes. Set aside to let cool.
4. In a large bowl combine cooled mushrooms, beef, seasoning, onion, garlic breadcrumbs and egg; mix all ingredients until incorporated. Shape mixture into 1½ inch meatballs. Place 1 inch apart on pan.
5. Bake 35-40 minutes or until meatballs reach 160°F, are cooked through and center is no longer pink.
Spicy Sriracha Aioli
1. In a food processor add egg yolks, pureed garlic, and Sriracha sauce. Place the top on the bowl and turn on the machine and slowly drizzle in the oils. Once the oil is added stop the machine and check for consistence, if to thick you can whisk in a little water too thin as needed. Add the salt to taste.

Blended Meatballs

Umami-rich mushrooms are blended with ground beef and seasoned to create the perfect Italian-style meatball. Serve with marinara and spaghetti or toss with a Teriyaki sauce and serve as an appetizer.

Recipe and photo courtesy of Mushroom Council.

Prep Time: 10 mins. | Cook Time: 30 mins.
Makes approximately 20 meatballs.

Ingredients

½ lb.  mushrooms, finely chopped
1 lb.  lean ground beef
1 tsp Italian seasoning
1 small onion, finely diced
1 clove minced garlic
½ cup breadcrumbs
1 egg

Method

1. Preheat oven to 400°F. Line baking tray with foil and spray with cooking spray.
2. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a skillet over medium heat cook chopped mushrooms until brown and most moisture has been released, about 3-5 minutes. Set aside to let cool.
4. In a large bowl combine cooled mushrooms, beef, seasoning, onion, garlic breadcrumbs and egg; mix all ingredients until incorporated. Shape mixture into 1½ inch meatballs. Place 1 inch apart on pan.
5. Bake 20-25 minutes or until meatballs reach 160°F, are cooked through and center is no longer pink.
mushroom-council-logo

Beef and Mushroom Stuffed Peppers

I would never have thought to blend beef and mushrooms together, but it’s completely genius. I mean you can’t go wrong by lightening up meals, adding more vitamins to your diet and saving money all at the same time, can you?

Recipe and photo by Living Lou.

Prep Time: 10 mins. | Cook Time: 45 mins.

Ingredients

4 bell peppers, tops and membrane and seeds removed
1/2 lb lean ground beef
4 oz white button mushrooms
1/2 white onion
1/4 cup finely chopped parsley
2 cloves garlic
½ tsp dried basil
1/2 tsp salt
1/4 cup long grain rice
1/2 cup crushed tomatoes
2 tbsp hot sauce

Method

1. Preheat oven to 375.
2. In a food processor, process mushrooms, onion, parsley, garlic, basil and salt.
3. Mix mushroom mixture with ground beef, rice, crushed tomatoes and hot sauce.
4. Stuff peppers with the beef and mushroom mixture. Cover peppers with the tops.
5. Cook for 35-45 minutes or until beef and rice is fully cooked.

Beef and Mushroom Spaghetti

Recipe Courtesy of the Mushroom Bureau.

Prep Time: 10 mins. | Cook Time: 25 mins. | Serves: 4

Ingredients

1 tbsp olive oil 45 mL
1 lb lean ground beef 500 g
1 onion, chopped 1
1-2 cloves garlic, crushed 1-2
2 cups white button or crimini mushrooms, halved 350 g
2/3 cup red wine 150 mL
1 can chopped tomatoes (400g) 1
1 tsp dried oregano 1
1 bay leaf 1
1 tbsp tomato puree 15 mL
1 cup beef or vegetable stock 250 mL
salt and freshly ground black pepper

Method

1. Heat the oil in a large casserole or pan; add the lean ground beef and onion and saute over a high heat for 5 minutes until the ground beef is lightly browned. Add the garlic and mushrooms and sauté for a further 3mins.
2. Add the remaining ingredients and season to taste. Bring to the boil, cover and simmer for 20mins, removing the lid halfway through cooking or until the mushrooms are tender and the sauce lovely and thick. Remove bay leaf, adjust the seasoning as necessary. Serve with freshly cooked spaghetti.

Nutritional Information

Calories: 315
Protein: 31.5g
Carbohydrate: 3.7g
Fat: 15.4g
Saturated Fat: 5.7g
Fibre: 2.6g
Sodium: 1.03g

Beef and Mushroom Kofta

Easy beef koftas made with mushrooms to help “extend” the mixture a little further and add an extra serve of veggies! Served with minted yoghurt and a beet “slaw”.

Recipe and photo by eat. live. travel. write.

Prep Time: 25 mins. | Cook Time: 20 mins. | Serves: 4

Ingredients

400g lean ground beef
200g mixed mushrooms
½ cup fresh cilantro
3 green onions
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground mild paprika
Salt and freshly ground black pepper
1 egg
½ cup panko breadcrumbs
For the yoghurt:
1 cup plain Greek yoghurt
1 tablespoon fresh mint
For the “slaw”:
1 small carrot
1 small beet
½ cup grated cabbage
½ red onion
1 tablespoon olive oil
zest and juice of 1 lemon (you might not need all the juice)
8 pita bread pockets

 

Method

Make the kofta:
1. Soak 8 bamboo skewers in water (completely immersed).
2. Place the mushrooms in the bowl of a food processor fitted with a metal blade.
3. Pulse until the mushrooms are finely chopped.
4. Remove mushrooms from food processor and place in a large bowl.
5. Place cilantro and green onions in the bowl of the food processor (no need to rinse it out).
6. Process until finely chopped.
7. Add the cilantro and green onion mixture to the mushrooms.
8. Add the beef, ground coriander, cumin, paprika to the mushroom mixture.
9. Now add the egg and breadcrumbs.
10. Mix with your hands until all ingredients are combined.
11. Using your hands, take approximately 2 heaping tablespoons of the mixture and form a sausage-shape around a wooden skewer. Now place a second sausage-shape of the meat on the same skewer. The mixture will be a little softer to handle than straight ground beef but do your best!
12. Repeat with remaining beef/ mushroom mixture until you have 8 skewers each with 2 sausage-shapes.
13. Place on a platter, cover with plastic wrap and refrigerate.
Make the yoghurt:
1. Finely chop the fresh mint and stir into the yoghurt.
2. Cover with plastic wrap and refrigerate.
3. Make the “slaw”:
4. Grate the carrot, beet, cabbage and red onion using a box grater.
5. Combine with the lemon zest, olive oil and about ½ of the lemon juice.
6. Cover with plastic wrap and refrigerate
To cook:
1. Pre-heat the BBQ to medium-high heat.
2. Grill the kofta skewers, turning occasionally, until cooked through (do not rely on touch for these – the mushrooms make them much softer than regular burger patties or similar – you will have to cut them open to see if they are done).
3. Remove from the grill and let them rest as you organize all the other ingredients.
To assemble:
1. Split a pita pocket and place a spoon of the yoghurt in the bottom, then add 2 of the kofta, topped with some of the “slaw” and a dollop more yoghurt.
2. Enjoy!