Cheesy Mushroom & Beef Meatballs al Forno

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Skill Level
Preparation Time 20 minutes Total Time 50 minutes
Servings 6 (3 meatballs per serving) Cost Per Serving $2.17
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Cheesy Mushroom & Beef Meatballs
1 lbsLean Ground Beef (Ground Sirloin or Blade)*
1/2 cupLow Fat Ricotta Cheese
1/2 cupZucchini, grated
1/4 cupGround Flax Seed
1/2 cupLarge Flake Oats or Bread Crumbs
5Button or Cemini Mushrooms
1/4 cupParsley
2 clovesGarlic
2 tspDried Oregano
1 tbspExtra Virgin Olive Oil
To tasteSea Salt and Freshly Ground Black Pepper
Tomato Sauce
2 cupsCrushed Tomatoes
1Small Onion, roughly diced
1Large Carrot, roughly diced
1 cloveGarlic, crushed
1 tspOlive Oil
To tasteSea Salt and Freshly Ground Black Pepper


*Substitute 2 cups of cooked lentils for beef for a vegetarian version.


  1. Preheat the oven to 425 degrees F.
  2. Combine oats, ground flax, mushrooms and garlic cloves in a food processor and pulse until the mushrooms are broken down. Don’t over mix and turn into a mush.
  3. Gently combine mushroom mixture with remaining meatball ingredients in a large bowl.
  4. Take about 2 tbsp of the mixture at a time and use your hands to roll out meatballs. Place them on a small baking sheet lined with parchment paper. Place in the oven to bake for about 15 minutes.
  5. To start the sauce, add the olive oil to a deep oven-proof pan over medium heat. Add onion, garlic and carrot. Sauté for about 5 minutes, or until they soften.
  6. Add crushed tomatoes and season. Simmer for about 10 minutes.
  7. Remove meatballs from the oven and gently place each one into the pan with the sauce. Sprinkle a little grated cheese on top and place back in the oven for about 15 minutes or until the cheese melts. Allow to cool before enjoying.


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