These hearty and naturally gluten-free meatballs feature a combination of beef, pork, mushrooms, and scallions, perfect for dousing in tomato sauce or enjoying in a sub.
Place the mushrooms in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. You can also chop the mushrooms by hand, but this ensures a very fine chop.
In a large mixing bowl combine the mushrooms, beef, pork, eggs, green onions, salt, pepper, and optional seasoning. Mix well to incorporate all the ingredients well.
Line a baking sheet with heavy-duty aluminum foil and spray it with non-stick cooking spray. Preheat the oven to 400 degrees F.
With a quick release scoop, form the meat mixture into golf ball-size portions. Place the meatballs on the prepared sheet.
Bake the meatballs for 20 to 25 minutes or until cooked through.
Alternatively, you can fry the meatballs in oil. To do this, heat 2 tablespoons olive oil in the bottom of a large skillet or 5-qt pot. In batches, fry the meatballs in the hot oil, turning to brown all sides of the meatballs.
Once the meatballs are cooked, they are ready to serve or package for freezing. To freeze, cool the meatballs completely and place in freezer-safe containers or ziptop freezer bags. Chill thoroughly before storing in the freezer. To serve, reheat completely in a pan on the stovetop, in the slow cooker, on a hot grill, or in the microwave.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. For longer keeping, place the meatballs in the freezer for up to 2 months.Variations: feel free to swap out the salt, pepper, and herbs de Provence for the seasoning of other flavor profiles. You can use Homemade Taco Seasoning Mix for a southwest flair or Greek Spice Blend for a mediterranean twist. Omit the herbs and add a bit of sesame oil for an Asian taste that's great in Slow Cooked Sweet and Sour Meatballs.