By Martha Rose Shulman
- Total Time
- About 2 hours 45 minutes
- Rating
- 4(312)
- Notes
- Read community notes
It is rare that meatballs can be described as light, but these are. You bake them in the oven at a low temperature and the result is a very tender meatball. The mushroom base renders a flavor that is more vegetal than meaty. The recipe is easy to double and the meatballs freeze well. They are great to have on hand.
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Ingredients
Yield:22 to 24 meatballs, serving 5 to 6
- 1cup cubed Italian bread (2 ounces)
- ¼cup milk
- 1medium carrot (about 4 ounces), cut in ¼ inch dice
- 2teaspoons extra virgin olive oil
- ½pound lean ground beef
- ½pound roasted mushroom base (just under ½ recipe, about 1⅓ cups)
- ¼cup finely chopped onion
- 3tablespoons beaten egg (½ extra large egg)
- 2tablespoons finely chopped flat-leaf parsley
- Salt to taste (about ¾ teaspoon)
- Freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
171 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 10 grams protein; 306 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat the oven to 400 degrees. Put the bread in a bowl, toss with the milk (add a little more milk if ¼ cup isn’t enough to moisten all the bread) and let soak for 20 minutes.
Step
2
Meanwhile toss the carrots with 2 teaspoons olive oil on a parchment-covered sheet pan and roast for 15 to 20 minutes, stirring every 5 minutes, until tender and lightly browned (you can also make the mushroom base at this time).
Step
3
Squeeze the milk out of the bread and crumble the bread into a large bowl. Add the beef, mushrooms, carrots, onion, egg, parsley, salt, and pepper and mix together well.
Step
4
Turn the oven down to 300 degrees. Line a sheet pan with parchment. Working in batches, pulse the meat and vegetable mixture in a food processor fitted with the steel blade until pasty. Return to the bowl. Fill a small bowl with water for dipping your hands, then with wet hands form 1-ounce balls, which will be about the size of a golf ball, and place them on the parchment-lined baking sheet. You will need to keep wetting your hands.
Step
5
Bake 40 minutes, or until the meatballs are nicely browned. Remove from the oven and if desired, simmer for up to an hour in tomato sauce. I like to serve these with spaghetti.
Tip
- Advance preparation: The shaped meatballs will keep for a day in the refrigerator and freeze well. The cooked meatballs will keep for 3 days in the refrigerator.
Ratings
4
out of 5
312
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Cooking Notes
ET
This was elaborate but interesting. I didn't mince the mushrooms for the mushroom base separately - just got my food processor out once and processed the mixture all at once, then lightly kneaded it to ensure it was evenly mixed. A healthy shake of red pepper flakes was a good addition. Served with Marcella Hazan's tomato sauce and pasta.
Ted
These are amazing. I didn't have enough mushrooms for the whole recipe of mushroom base. It ended up being two parts meat to one part mushroom base. I also grated the carrots, instead of chopping. Did not have bread, so used 1/2 cup of dry breadcrumbs. Absolutely savory and delicious, with the lightest, most tender texture. Brilliant.
Enid
Also, I hate to substitute recipes, but I had no bread or milk, so used leftover polenta soaked in beef stock, making it gluten-free. My not gluten-free family LOVED it.
Mariann O'Brien
Easier to roast the carrots and mushrooms the day before. Carrots didn't brown when on same tray as mushrooms because of the liquid released. Add more spice - red pepper, more onions, garlic, etc. A little bland. Made 24.
Vicki from Berkeley
Whoops! Forgot to mention that I used ground dark meat Turkey, not beef.
Vicki from Berkeley
The meatballs are light, not too lite and good! As they are not spiced, I made a flavorful spicy tomato sauce with onion, garlic, anchovy, oregano, basil and a healthy dose of red pepper flakes. Finishing the meatballs in the sauce was mutually beneficial. The Husband went for thirds!
Mariann O'Brien
Easier to roast the carrots and mushrooms the day before. Carrots didn't brown when on same tray as mushrooms because of the liquid released. Add more spice - red pepper, more onions, garlic, etc. A little bland. Made 24.
nancyintoronto
I found myself with a pound of ground beef and a package of Cremini mushrooms to use so cooked these up this afternoon. I’m not a fan of puréed beef, so took the suggestion of other reviewers and puréed everything but the beef and egg and then mixed both parts together. The resulting mixture was a bit gloopier than I would have liked but baked them off with high hopes. The result seems to be relatively flavourless and mushy meatballs. Should have sautéed the onion with some garlic.
Sara B
Followed the recipe exactly. The flavor was deep and interesting from the mushrooms and onions/carrots, but felt like it was lacking something. I think next time I would up the ratio of beef, and/or possibly add pork as well.
Mafe
We love this recipe. These are our favorite meat balls. The carrot is key for the flavor. We have been preparing it with and without and the difference is significant.
Mimi
Because of what I had on hand, I used rather a higher ratio of meat to (shiitake) mushrooms than called for, and added more carrots to compensate. I also used egg whites only and fresh bread crumbs. I processed the mushrooms, but nothing else. WONDERFUL plain or with tomato sauce.
CatalanaPDX
This recipe is amazing. Lightest and most delicious meatballs I’ve ever made.
karim
I like the texture but the taste was very bland. Wont try it again.
robinf
Since the mushroom base only keeps in the refrigerator for several days and I assume that the meatballs can be frozen, I plan to make a double batch of this.
robinf
..... also takes care of the half an egg problem
Sally V
I love these meatballs! Light and moist but not greasy. And, even though I had to get out my food processor, it was well worth it. I liked the fact that all I had to do was pop them in the oven and turn once halfway through cooking. Served with spaghetti and Hazan's tomato sauce recipe (which could not be more simple). A bit hit! I will make again!
Ted
These are amazing. I didn't have enough mushrooms for the whole recipe of mushroom base. It ended up being two parts meat to one part mushroom base. I also grated the carrots, instead of chopping. Did not have bread, so used 1/2 cup of dry breadcrumbs. Absolutely savory and delicious, with the lightest, most tender texture. Brilliant.
RS
The texture was nice but they were kind of flavorless. Should have experimented more
Ted
Flavorless? I find that very surprising. Mine were bursting with flavor.
Ellen
These meatballs are outstanding. I doubled the recipe and froze some of the extras. My meatballs must have been a little smaller than an inch in diameter because I ended up with about 80. I served them with spaghetti and homemade marinara sauce but made the mistake of simmering the meatballs in the sauce for a while. The marinare masked the yummy taste of the roasted vegetables. Next time I would serve the meatballs on top So the flavors can be savored separately.
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