Healthy and delicious Grass fed beef and mushroom meatballs! Packed with flavor and served with a delicious green tahini sauce from Bon Appetit!
Meatballs are the quintessential Italian American dish. We can all be thankful for the Italian immigrants who came to America back in the 1800’s because without them we would have no meatballs!
This recipe has become a new favorite for me. It contains a few standard meatball ingredients with a few flavor punches thrown in. Porchini mushroom powder and Parmesan cheese bring an amazing unami taste that keeps you wanting more. in addition these two ingredients also build a great depth of flavor that the traditional meatball doesn’t always have.
A trick I like to do before cooking all of the meatballs is to cook a small portion to taste test. In doing so this makes sure the beef is seasoned well before the whole batch is made. Also I have found searing the beef in a cast iron pan and finishing in the oven is key to a crispy crust and moist center.
Now you might be thinking why in the heck did I add mushrooms? For moisture, flavor and more veggies. This is also a great way to try and getting small kiddos or non mushroom lovers to like them. I love to serve these with a tahini sauce, slow roasted tomatoes and quinoa.
- 1 lb grass fed beef 80/20
- ¼ cup sweet onion minced
- ¼ cup fresh parsley minced
- 1 egg
- 2 cloves grated garlic
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp Italian seasoning
- ½ cup gluten free panko
- ¼ cup fresh grated parmesan
- 1 tbsp dried porcini mushroom powder
- ½ cup finely diced mushrooms
- 2 tbsp olive oil
- Tahini Sauce (Bon appetit)
- 2 cloves garlic, peeled
- 1 teaspoon kosher salt, plus more
- 1 bunch watercress, thick stems trimmed
- 1 cup fresh mint leaves
- ½ cup fresh flat-leaf parsley leaves
- ½ cup tahini (sesame seed paste)
- 2 tablespoons (or more) fresh lemon juice
- Mix first 11 ingredients in a bowl, (be careful not to overmix the meat) and form mixture into 8 meatballs. Refrigerate for 1 hour. When ready to cook heat your oven to 400. Heat cast iron skillet over medium high heat add olive oil and meatballs. Sear each meatball on all sides until golden brown then transfer pan to the oven and cook an additional 10-15 minutes or until cooked through.
- Cook garlic in a medium saucepan of boiling salted water until slightly softened, about 30 seconds. Using a slotted spoon, transfer garlic to a bowl of ice water; let cool.
- Return water in saucepan to a boil. Cook watercress, mint, and parsley just until wilted, about 15 seconds; drain. Transfer watercress and herbs to ice water; let cool. Drain watercress, herbs, and garlic and squeeze between paper towels to remove as much moisture as possible; coarsely chop. Purée watercress, herbs, garlic, tahini, lemon juice, 1 tsp. salt, and ¾ cup water in a blender until smooth, thinning with more water as needed to reach desired consistency; season with salt and more lemon juice, if desired.
If you make this recipe please comment or give this recipe a rating. I love to hear from you!