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Mushroom and Beef Meatballs

Martha Rose Shulman
  • 165 minutes
  • Serves 22 to 24

INGREDIENTS

1 cup

cubed Italian bread (2 ounces)

1/4 cup

milk

1

medium carrot (about 4 ounces), cut in 1/4 inch dice

2 tsp

extra virgin olive oil

1/2 lb

lean ground beef

1/2 lb

roasted mushroom base (just under 1/2 recipe, about 1 1/3 cups)

1/4 cup

finely chopped onion

3 tbsp

beaten egg (1/2 extra large egg)

2 tbsp

finely chopped flat-leaf parsley

Salt to taste (about 3/4 teaspoon)

Freshly ground pepper