Mozzarella Mushroom Meatballs Recipe

Mozzarella Mushroom Meatballs Recipe Cook on Sunday, eat until Thursday. I'm Allie, and you're watching Economy Bites. Hi, and welcome to Economy Bites. Today, we’re going to be making Mushroom Mozzarella Meatballs. So let's go to the grocery store. The first thing I'm going to do now at the back is take my package of mushroom. These are baby portabellas but you don’t have to go this fancy if you don’t want to. I'm going to take out about half of them. They were a little bit slimy, and I'm going to chop them up. Don’t crowd the mushrooms. How much -- I wonder if you could put a number on them out if you’d -- like a price that I've dropped them on the floor. Of course, I didn’t invent the meatballs but I added the mushrooms. I have my own little version of meat mixture. I add a little pork in here and these are mozzarella mushroom meatballs. They are delicious and they are so fun to make. The next thing I'm going to do is chop up two small yellow onions. If you had a white onion, a big white onion, you could use that, too. No, it’s very small right. Cook, I'm going to medium high heat. Once that gets hot, we’re going to sauté our veggies. The thing about this show is that it’s my real kitchen. This is where I live so the bigger mess I make, the more I have to clean up. So, I'm cleaning. Make sure everything gets coated in oil. The water is going to drain out and these things are going to get smaller. We’re going to cook this just for a few minutes so that the mushrooms get brown and the onions get clear. My kosher salt is half empty because I made margaritas the other night. Smell that Daniel? I love sitting in the other room smelling things cooking in the kitchen when I use to live with my parents. Okay, so once these are ready, I'm going to put them back in my bowl, and then I'm going to set them aside. Look how much smaller it is now. The egg is going to act like the glue for our meat mixture. Now, before I forget, I'm going to turn my oven on to 350 degrees. This is 0.75 pounds of ground pork, 0.75 pounds of ground beef. The cow and the pig, love forever, 1/3 cup of Italian breadcrumbs. These are breadcrumbs that already have Italian seasoning in them. If you have normal breadcrumbs at home, regular breadcrumbs, you had some oregano, some thyme, rosemary, no problem. 1/3 cup parmesan cheese, a tablespoon onion powder, it’s probably means it’s time to buy some new onion powder, what do you think? And one tablespoon garlic powder, take this full bowl, look at that. Now, my friends we combine. Now, I would use my hands but I think these are too hot. It’s easier to move stuff at this point, its’ not too hot now if everything’s mixed. We’ll make sure things move around because you don’t want to cook that egg. It feels like mud. It feels like my sticking my hands in the mud or like clay. It’s not going to taste like mud, though and it’s not going to taste like clay. So now, I think we have one gigantic delicious meatballs. We’re going to take our baking sheet, a little of those. Now, you can use your hand or a napkin. I'm just going to use my hand, little balls of mozzarella. They’re called bocconcini a.k.a little mouthfuls. That’s adorable, creamy, beautiful little balls. That’s what he said. Sometimes you buy the wrong things at the grocery store and you just have to adjust, and I'm just going to cut them into smaller ones. I'm going to try and cut 18 little of these, and I’m not even need to use them all. I'm going to take a handful of my meatball mixture. I'm going to roll it into a ball here. Then, I'm going to take a little piece of mozzarella, and I'm just going to stick it in the middle there. I'm going to roll my little ball around it. See? Its a little surprise that nobody would even know it’s in there. Roll in and stick in. How many you’ll make is going to depend on how big you want them to make. You're probably going to want to give yourself three to four at night depending on how much you’d like to eat. You might even be like, “I’ll just eat two.” I've rolled each of this around in the olive oil so they’re all nice and coated which hopefully they’ll get a little brown crust. What I'm going to do is pop it in my oven. Let them be in there for about 20 minutes, and then I'm going to check on them, maybe give them five more minutes but we’re going to start—. So, we ended up leaving the mozzarella mushroom meatballs in there for about 25 minutes and about 15 minutes through. I went in. We’re using this spatula. I just flip them over so they would get brown on both sides. So, let's take a look. What I'm going to do real quick, give them a little sprinkle of salt. I have prepared a little hoagie here, toasted some bread, and melted some cheese and some marinara sauce. So, it’s subway with a bag of chips and a soda, this will cost you what? $7.00-$8.00, but here, you have something that’ll last you from Sunday to Thursday and it only costs us 210 bucks. You do the math. I'm so glad, you could eat them alone with just some marinara sauce or you could eat them over pasta, or if you want you could smash them up and make them into a pasta sauce. Cook it on Sunday, eat until Thursday. I'm Allie, and I’ll see you next week.