Imperfect Women

Easy and Delicious Meatballs

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homemade mushroom meatballs

There’s nothing like a great meatball to take boring, everyday, run of the mill ground beef to a whole new level! Not only are meatballs delicious, they are versatile. Spaghetti and meatballs, meatballs and gravy served with mashed potatoes, meatballs with marinara sauce and salad, the possibilities are only limited by your imagination. They’re certainly a favorite at our house.

Generally I make my meatballs just about the size of a golf ball. Usually I use 85/15 hamburger because the fat adds flavor and keeps the meatballs juicy, however with this recipe you can get away with a leaner blend because the addition of mushrooms adds flavor as well as moisture. I find if you don’t try packing the meat too tight when forming the ball, it will hold together better when you cook it.

I always brown the meatballs in a frying pan, then finish them in the oven. I like the flavor the caramelization of the meat brings to the dish even if you are planning on serving the meatballs smothered in sauce.

Another handy tip is, after you have made your hamburger mixture, cook up a small patty for tasting. Then you can tell if the seasoning is to your taste or if you have to add more.

These meatballs also make excellent “sliders” if you flatten slightly and make them into a patty.

Saute mushrooms, onion and garlic until soft then let cool.
Saute mushrooms, onion and garlic until soft then let cool.

 

Add cooled onion mixture to other ingredients and mix well.
Add cooled onion mixture to other ingredients and mix well.

 

Form mixture into balls. Don't pack too tightly.
Form mixture into balls. Don’t pack too tightly.

 

Brown meatballs over medium high heat
Brown meatballs over medium high heat

 

Finish cooking meatballs in 350 degree oven for about 15 minutes.
Finish cooking meatballs in 350 degree oven for about 15 minutes.

[print-me]

Homemade Mushroom Meatballs
Olive or Veggie Oil
½ large onion diced
5 oz mushrooms diced
2 cloves garlic minced
Pinch of crushed red pepper
3 oz fresh spinach chopped
1 pound ground beef
1 egg
½ cup dry breadcrumbs
1 teaspoon dried basil
1 teaspoon dried oregano
½ cup of waterIn a large saute pan, add 1 or 2 tablespoons of the oil along with the diced onion and mushroom. Cook over medium heat 5 -8 minutes until onions are soft but not browned. Add in garlic, spinach and red pepper, and cook an additional 2 minutes. Season well with salt and pepper and let cool.In a large bowl put hamburger, egg, breadcrumbs and water. Mix in the onion/mushroom/spinach mixture. Don’t be afraid to use your hands to mix together well. Form into meatballs.Add 1-2 tablespoons of oil to a saute pan and bring to a medium high heat. Brown meatballs on all sides and place on a baking sheet. Finish the meatballs in a preheated 350 degree oven. It should take about 15 minutes. These meatballs also freeze very well.Add to your favorite sauce and serve! Imperfectwomen.com

homemade meatballs

 


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Comments

  2. Jenn says

    Thanks for sharing this recipe. Definitely sounds like one I can make for my family. Our kids love meatballs.

  3. Ann@IW says

    Wow, spinach and mushrooms in a meatball. I like that! I’ve never tried that before. They sound delicious. I am adding this to my list for next week. I’ll let you know what the troops say.

    My favorite way to eat meatballs? Three on a hoagies roll, slathered in marinara sauce, with sautéed peppers and onions, topped with provolone and run under the broiler for a few minutes. These would be great in a meatball sandwich.

  4. Pattypie says

    They are great in a meatball sandwich! 😉

    Ann you’ll have to give us a review once you make them 😉

  10. Pattypie says

    They are easy! I promise. I think every recipe has to be easy and delicious!

  12. Kristi says

    I love the addition of spinach and mushrooms in this recipe. Sounds great. If it’s made with lean ground beef it’s a pretty healthy meatball too!

  17. Lily@IW says

    Man, those sound good w/the spinach and mushrooms in them. I don’t think I’ve ever made meatballs. I remember watching my mother a couple of times and it seemed like a big production. This recipe is so easy!

  18. Noahs Mama says

    yum! Meatballs are always a big hit with the crowd and with my family. Homemade is my favorite, because you control the quality and ingredients. Great recipe!

  19. JennieIW says

    Lily, I’d never made meatballs either, until just recently. I made a recipe for turkey meatballs I found online. They came out good, though a little flat – it’s hard to get them to hold that round shape when you’re browning them! I will have to try this recipe – the spinach and mushroom sound delicious!

  22. Pattypie says

    Jennie –

    I have some tongs that are slightly rounded on the inside….and I use them to keep the shape on the meatballs as they are browning…

  25. Lily@IW says

    Jennie, maybe if you make them smaller. I think that’s what I will do. I bet I’ll never be able to keep them round the first time. These sound great in any shape. I’ve always been intimidated by those great big restaurant meatballs and I’ve never had one that made me smack my lips while eating out. They have always been a flavorless disappointment. Too bad they didn’t have Pattypie’s recipe.

    My favorite way to eat meatballs? Three on a hoagies roll, slathered in marinara sauce, with sautéed peppers and onions, topped with provolone and run under the broiler for a few minutes. These would be great in a meatball sandwich.

    Ann, minus the peppers and then throw on some pickles and I was thinking the same thing. That’s how I love steak hoagies was planning on doing that with this recipe. Mmmm provolone, mushrooms and spinach. That’s so good together.

  27. snickers says

    I made the meatballs to take to the country for the guys. They raved over them, didn’t even tell them what was in them. I warmed the hoagie buns in foil for a bit ( I did make a tunnel, peeled out some of the bread) and put it all together and added a extra piece of cheese on top. I wrapped them up tight in foil, they stayed warm and the top cheese melted by the time I got to the country. These were yummy and so easy to make. I made them a little smaller than a normal meatball, and keeping them together was easy.

  28. JennieIW says

    Pattypie, rounded tongs – what a great idea! I’ll have to look for those.

  29. Pattypie says

    Jennie, I will have to do a post of my favorite kitchen gadgets! 😉 They are just slightly rounded but do a great job of helping meatballs keep their shape when browning 😉

    Snickers. I think I am going to get a part time job on your farm so you can bring me lunch 😉 So glad they all liked the meatballs!

  33. Julie Wood says

    I like this really easy Meatball recipe. I like homemade meatballs because they taste so much better than frozen ones. I am going to make this meatball recipe and put them on top of my Spaghetti!

  35. Carol L says

    What a unique way to make meatballs. I ever thought to add spinach. 🙂 Thanks so much for sharing this recipe. My daughter loves mushrooms so I’m going to make these meatballs .
    Carol L

  36. judy gardner says

    i have never tried to make meatballs, so thank you for this recipe with all of the tips. since i like to use lean meat, i like that you can add mushrooms to keep them juicy!

  37. Brandy says

    Thank you. I used to buy frozen ones, but we’ve been really trying to cut the processed foods way down. I also love the vegetables in these. I want to make a big batch and freeze. It’s amazing all I’ve learned from reading labels.

  40. lisa says

    What a good tip, cooking up a bit to check the seasonings. On occasion my meatballs have been a bit bland. Wish I would have thought to do that. Thanks!