Kobe Beef and Oyster Mushroom Meatballs
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"What is better than the best beef grown in the US and the best mushies to grace the genus Pleurotus? Putting them together of course. I work at a restaurant here in town and put this on the menu. It was prototyped with a Gorgonzola cream sauce, but the chef thought we needed a red sauce item on the menu. He's the boss. Great no matter what it is covered in. Serve over your favorite pasta. I prefer fettuccine or lasagna noodle torn into wide strips. Garnish with parsley dust."
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Ingredients1 h servings 500 cals
Original recipe yields 15 servings (60 meatballs)
- Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
- Mix oyster mushrooms, panko, garlic, black pepper, and salt together in a large bowl with your hands. Mix in ground beef until mixture is sticky and thoroughly combined.
- Scoop beef mixture with an ice cream scoop and roll lightly into balls. Place on the lined baking sheets.
- Bake in the preheated oven until browned and an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 20 minutes. Remove from oven and let stand for 10 minutes before serving.
- Grind dried parsley into a fine dust using a coffee or spice grinder. Garnish meatballs with parsley dust.
- Cook's Notes:
- Mince the oyster mushrooms by hand. A food processor will either turn them into a paste and the texture of the finished meatballs will suffer dramatically, or the pieces will not be a uniform size and the meatballs will fall apart.
- Look to the local butcher shops to get the deal on the ground Kobe; 80/20 is ideal.
Per Serving: 500 calories; 24.3 g fat; 50.9 g carbohydrates; 33.3 g protein; 91 mg cholesterol; 1545 mg sodium. Full nutrition