Not only are these homemade meatballs baked in the oven, they also contain a secret serving of veggies from a surprising source. But your kids will never know the difference!
BLEND CREMINI MUSHROOMS INTO HOMEMADE MEATBALLS
Cremini mushrooms are one of my favorite ways to add bulk to ground meat dishes. With their earthy flavor, and meaty texture, they can blend easily into your favorite ground meat for all sorts of recipes. Like these homemade meatballs!
I’ve been blending mushrooms into meat for years, so it was an easy choice for me to take the Blenditarian Pledge. I’m a Blenditarian because I love how easy it makes adding veggies to my family’s meals!
The Blenditarian Pledge is simply choosing to integrate more mushrooms into your favorite ground meat dishes, for better flavor, better health, and better sustainability.
Mushrooms are fat-free, cholesterol free, low in calories, and provide important nutrients like vitamin D, B vitamins, antioxidants and potassium. They’re also low in sodium and rich in umami (the “fifth” taste), meaning enhanced flavor without adding loads of salt.
When you chop the mushrooms up to the same texture as your meat , no one even realizes they’re getting these added nutrients. Of course, this also stretches your food budget, since you can make MORE homemade meatballs without needing extra meat. A food processor is the easiest way to chop the mushrooms, but you could do it by hand as well.
Learn more about being a Blenditarian, and then join me to make the pledge to be a Blenditarian and share what drives you to do better! You can also enter the monthly Blenditarian Challenge, where you could win $250!
BAKED MEATBALLS FOR FREEZER COOKING
These homemade meatballs are wonderfully juicy, flavorful, and easy to make. The recipe makes 30-35 meatballs, so you can freeze a big batch to use whenever you need a quick meal. They’re perfect in any crockpot meatball recipe. My kids love them with barbecue sauce.
But our family favorite is heating the homemade meatballs in some spaghetti sauce, and serving them over spaghetti noodles.
These homemade meatballs are also gluten free, Paleo, and Whole 30 approved. You can serve them over spaghetti squash or zucchini noodles if you’re avoiding gluten.
What’s your favorite way to use frozen meatballs?
Looking for more meatball recipes? Try our Chinese Meatball Recipe!
- Preheat the oven to 350F, and spray a large rimmed baking sheet with cooking spray.
- Clean any dirt off the mushrooms by brushing gently with a paper towel.
- Place mushrooms in the bowl of a food processor and chop very finely until almost a paste.
- Place chopped mushrooms, beef, eggs, almond flour, coconut aminos (or soy sauce), Italian seasoning, garlic powder, onion powder, salt, and pepper into a large bowl.
- Mix everything together well using a spatula or clean and dry hands, then form into 40 meatballs about 1 inch in diameter and line up on baking sheet.
- Bake for 13-15 minutes at 350F. The center of the meatballs should be at 160F when tested with a meat thermometer.
- Now you can use the meatballs in your favorite recipes, or freeze them and bag them to use in the future.
Nutrition estimates are per meatball. We typically have 4 meatballs as a serving.
Serving Size:30 meatballs
Amount Per Serving: Calories: 39Cholesterol: 20mgSodium: 103mgCarbohydrates: 1gProtein: 4g
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.