During this challenging time for growers and manufacturers to continue to deliver to their consumers food products across the supply chain and into the marketplace, Giorgio® remains 100% committed to growing and supplying fresh and processed Mushrooms with the utmost quality - and at the best service and safety levels that it can achieve. Additionally, Can Corporation remains 100% committed to delivering the high quality food packaging needed to deliver its customers' products to market. With that said, this wouldn’t be possible without the extraordinary effort and commitment from Giorgio’s and Can Corporation’s amazing employees and the coordination and support from their trusted Customers. We thank all of you!

 
 

Blended Meatballs

Umami-rich mushrooms are blended with ground beef and seasoned to create the perfect Italian-style meatball. Serve with marinara and spaghetti or toss with a Teriyaki sauce and serve as an appetizer.

Author: Mushroom Council

Serves: 20 meatballs

What You Need

  • 1/2 pound mushrooms, finely chopped
  • 1 pound ground beef
  • 1 teaspoon Italian seasoning
  • 1 small onion, finely diced
  • 1 clove minced garlic
  • ½ cup breadcrumbs
  • 1 egg

What You Do

  1. Preheat oven to 400°F. Line baking tray with foil and spray with cooking spray.
  2. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
  3. In a skillet over medium heat cook chopped mushrooms until brown and most moisture has been released, about 3-5 minutes. Set aside to let cool.
  4. In a large bowl combine cooled mushrooms, beef, seasoning, onion, garlic breadcrumbs and egg; mix all ingredients until incorporated. Shape mixture into 1½ inch meatballs. Place 1 inch apart on pan.
  5. Bake 20-25 minutes or until meatballs reach 160°F, are cooked through and center is no longer pink.
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