Wild Mushroom and Grass Fed Beef Meatballs
Rich and savory wild mushroom meatballs with fresh herbs and grass-fed ground beef. These meatballs are easily made in the oven and the perfect meal prep protein for delicious lunches and dinners all week long!
Servings: 32 meatballs
Calories: 44kcal
Ingredients
- 1 lb grass fed ground beef
- 1 tbsp olive oil
- 1 lb wild mushrooms, chopped (you can use either a wild mushroom blend or just cremini mushrooms)
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 2 large eggs
- 2 tbsp tomato paste
- 2 tbsp worcesterschire sauce
- 3/4 cup panko breadcrumbs
- 1/4 cup chopped fresh parsley
- 3 cloves crushed garlic
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°
- In a large saute pan over medium heat saute chopped mushrooms in olive oil for 4 minutes, or until tender. Add a pinch of salt, thyme, and rosemary, saute for an additional minute. Set aside and allow to cool.
- In a large bowl combine ground beef, eggs, tomato paste, Worcestershire sauce, breadcrumbs, parsley, crushed garlic, salt and pepper and reserved mushrooms and herbs. Using your hands mix the ingredients well until fully combined.
- Roll meatballs into golf ball sized balls and place on a large baking sheet. Bake in oven for 15 minutes. You can sprinkle with a bit of additional salt when hot out of the oven.
- Recipe makes 18-32 meatballs, they will keep for 4-5 days in the fridge or several months in the freezer.
Notes
Here are the best breadcrumbs substitutes:
- Grain Free Options for Paleo or Keto Meatballs - Almond flour 1:1 - I tested this recipe with almond flour and it worked perfectly.
- Gluten Free Options - Rolled oats 1:1 or gluten-free breadcrumbs 1:1
Nutrition
Serving: 1meatball | Calories: 44kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Cholesterol: 22mg | Sodium: 116mg | Potassium: 116mg | Vitamin A: 35IU | Vitamin C: 0.7mg | Calcium: 8mg | Iron: 0.6mg
