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.


Recipe Summary

30 mins
20 mins
10 mins
1 hr
60 meatballs


Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

500 calories; protein 33.3g; carbohydrates 50.9g; fat 24.3g; cholesterol 90.8mg; sodium 1545.4mg. Full Nutrition