Mushroom Veggie ‘Meatballs’ and Zucchini Pasta

Print
mushroom-meatballs-zucchini-pasta1

Mushroom Veggie ‘Meatballs’ and Zucchini Pasta

  • Author: Carlene of Healthyful Ever After and Recipe Redux
  • Yield: 18 meatballs, serves 4 1x

Description

Your whole family will gobble up these meatballs with the fresh, raw zucchini or try them as a meatball sub on a hoagie roll.

Recipe courtesy of Carlene of Healthyful Ever After.


Scale

Ingredients

  • 1/2 tablespoon olive oil
  • 7 ounces white button mushrooms (by weight)
  • 8 ounces crimini mushrooms (by weight)
  • 1/4 teaspoon sea salt
  • 1 tablespoon butter
  • 1/4 cup vidallia onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, shredded and squeezed dry
  • 5 drops liquid smoke
  • 1/2 cup whole wheat breadcrumbs
  • 1 ounce Parmesan cheese, freshly grated
  • 1/4 cup Italian parsley, chopped
  • 3 sage leaves, chopped
  • 1 egg
  • 2 tablespoon egg white
  • 1 teaspoon salt
  • black pepper
  • pasta sauce
  • 3 small green zucchini

Instructions

  1. Heat a cast iron skillet on medium high heat on the stove.
  2. While the pan is heating clean mushrooms. Chop finely. Add olive oil to the skillet and add mushrooms. Sprinkle with salt and stir. Cook, stirring occasionally to remove liquid. This should take several minutes.
  3. Once the majority of the liquid has evaporated, add the butter and stir. Press mushrooms into a single layer. Allow to sear roughly 2 minutes. Stir and form another single layer, allowing to sear another two minutes. Stir and cook until gold/brown.
  4. Chop onions and garlic. Add to the mushroom mixture and cook an additional 3-5 minutes or until the garlic becomes fragrant and the onion softens. Add liquid smoke. Grate carrots finely and place in a colander. Salt and allow to drain for 3 minutes.
  5. Using your hands or placing in cheese cloth, squeeze all liquid from the carrots. Fluff and add to the mushroom mixture. Using a spatula, scrape mixture into a large mixing bowl.
  6. To the mixing bowl, add parmesan, breadcrumbs, herbs and salt and pepper. Add eggs and mix with clean hands. The mushroom mixture should hold together when pressed. Refrigerate for 2 hours.
  7. Prepare a baking sheet with parchment paper. Remove the meatballs from the fridge and form 18 meatballs with your hands. Space evenly on the sheet and place in a 450 degree (F) oven. Cook for 10 minutes.
  8. In a small pot on the stove heat pasta sauce. Add meatballs. Using a vegetable peeler create zucchini ‘noodles’. Add zucchini noodles to a bowl and add sauce and meatballs. Top with additional parmesan.

If you like this, try these:

Oyster Mushroom Toast with Black Pepper Ricotta and Lemon Dressed Microgreens

Rich oyster mushrooms are combined with creamy ricotta and sweet cherry tomatoes in these bite-size toasts. The microgreens sprinkled on top add a burst of refreshing lemon flavor that balances the pleasant earthiness of the mushrooms for an appetizer or snack that is both beautifully presented and delicious.

view Recipe
MCNov17-2-1441_Feature

Enoki Bulgogi Bibimbap

This recipe provides a meat-free twist on the traditional Korean dish. Finely chopped enoki mushrooms absorb the sweet and savory flavors of the marinade and pair well with the combination sautéed greens and crisp fresh cucumber to create a filling meal.

view Recipe
MCNov17-2-1415_Feature

Three Mushroom and Garlic Grilled Pizza

A flavorful mix of crimini, shiitake, and white button mushrooms are sautéed in a crisp, dry white wine before they are layered on the pizza with mozzarella cheese.

view Recipe
  • Connect with other mushroom lovers

    @mushroomcouncil

    • Mushrooms add important nutrients like copper and potassium to your plate without any additional fat and very few calories! What's your favorite mushroom recipe?
    • There's something about the sunshine that makes us crave fresh, Mediterranean flavors. ☀️😋 These healthy zucchini boats are sure to hit the spot!
    • How you cook your mushrooms affects their flavor. Seared mushrooms have an intense, roasted, charred and smoky flavor while roasted mushrooms have sweet, salty and umami tastes with caramelized, nutty and buttery flavors. Which style do you prefer?
    • Mushrooms are a quick-growing crop. In fact, they double in size every day!
    • This Mushroom Egg Salad needs to be on your #InternationalPicnicDay menu! It's easy to make and easy to take. 
RECIPE 👉 MUSHROOMCOUNCIL.COM
    • Is there a local chef in your area participating in the @beardfoundation #BlendedBurgerProject? Visit the link in our bio to browse the full list and vote for your favorite burger by July 31!