Low Sodium Meatballs
Servings 4 servings
Ingredients
- 6 oz cremini mushrooms also known as baby bella
- 1/2 onion medium
- 1 tsp olive oil
- 1/4 tsp garlic powder
- 1 tsp black pepper divided
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 2 tbsp basil fresh, chopped
- 2 tbsp parsley fresh, chopped
- 3 cloves garlic minced
- 1 lb ground beef or meatloaf mix
- 1/8 tsp salt
- 1/4 tsp red pepper flakes
Instructions
- Preheat oven to 400 degrees F. Dice onion. On one side of a sheet pan, put the onion. On the other half, place the cremini mushrooms. You can leave the mushrooms whole. I prefer to remove the stems. Drizzle with oil, garlic powder, dried basil, and dried oregano. Toss to coat, keeping mushrooms and onion separate.
- Roast until softened and brown, about 20 minutes. Let cool.
- In a food processor, place mushrooms and process until finely chopped. Add onion, fresh parsley, basil, garlic, salt, black pepper, and red pepper flakes. Process a few times to combine.
- Transfer mushroom mixture to a bowl. Add ground beef and use hands to gently combine. Form meatballs and place on the same sheet pan used to cook mushrooms and onions (less to clean!).
- Reduce oven to 350 degrees F. Bake meatballs until cooked through, an internal temperature of 165 degrees F, about 30-40 minutes.
- Use meatballs on pasta, for a meatball sub, or however you like!