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Ingredientes
- 24 small fresh button mushrooms
- 3 c. red wine
- 1 teaspoon garlic pwdr
- 1 lb Italian sausage (with fennel seed/red pepper flake)
- 1 pound hamburger (lean)
- 1/2 onion (minced fine)
- 1/2 bell pepper (minced fine)
- 3 cloves garlic (chopped in salt)
- 1 c. Italian style croutons (crushed)
- 2 Large eggs (beaten well)
- 1/2 can tomato sauce
- 2 Tbsp. basil (minced)
- 2 Tbsp. oregano (minced)
- 1 Tbsp. rosemary (minced)
- 2 tsp. black coarse grd. pepper
- 2 tsp. salt
Direcciones
- 1. The night before preparing meatballs, wash, drain, dry button mushrooms, leaving most of stems on. Put in a glass container and soak in red wine and 1 teaspoon garlic pwdr. You can cover with a plastic wrap, force out any air, and hold down with a utensil or possibly two. A couple of empty jars will also work.
- 2. Dry off mushrooms. With meats cool, mix the hamburger and sausage together, flatten it out on wax paper to 1/2 inch and sprinkle all the remaining ingredients on the meat. Mix in half, and push the ingredients into the meat. Separate from the wax paper into a plastic sack, and kneed the meat, mixing in the ingredients. Adjust the sticking by adding or possibly decreasing the amount of tomato sauce. A hard meat mix is needed.
- Spread the meat out on wax paper again, grab a mushroom and make a meat ball around it. Place your 24 meatballs on two baking pans (Pizza pans with side lip work well), and cook at 350
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 12 servings | |
| Calories 281 | |
| Calories from Fat 151 | 54% |
| Total Fat 16.75g | 21% |
| Saturated Fat 6.13g | 25% |
| Trans Fat 0.24g | |
| Cholesterol 88mg | 29% |
| Sodium 821mg | 34% |
| Potassium 399mg | 11% |
| Total Carbs 6.18g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.6g | 1% |
| Protein 14.81g | 24% |
