Print Options:

Italian Meatballs with Mushrooms

Yields1 ServingPrep Time25 minsCook Time15 minsTotal Time40 mins

Italian Mushroom Meatballs

 400 g button or cup mushrooms, diced
 500 g pork and veal mince
 3 tsp olive oil
 2 tbsp tomato paste
 1 egg
 1 cup breadcrumbs
 flat leaf parsley, chopped
 800 g (large can) of cherry tomatoes
 1 tsp brown sugar
 2 tsp red wine vinegar
 Cooked rice, quinoa or a blend of rice and quinoa, to serve
 Would also be great with pasta or mash potato too!
This Italian Meatballs with Mushrooms is sure to be a hit with the whole family! Blending mince with Mushrooms is a great way to power up the nutrition and boost the umami flavours!

This Italian meatballs with Mushrooms recipe uses the Blend method. By substituting some mince for mushrooms, the meatballs are more nutritious, but juicier and more delicious too!

To start, finely dice the mushrooms so they are the same consistency as mince. Place the mince, mushrooms tomato paste, egg, breadcrumbs and parsley in a bowl and mix together with your hands. Shape into balls and set aside. Its best to chill them for 30 minutes if you have time, as it helps the balls stay together in the cooking process.


Meanwhile, heat 2 teaspoons of olive oil in a frying pan over medium-high heat. Cook meatballs, in batches 4-5 minutes until evenly browned and set aside.


In the same pan, add the tomatoes, sugar and vinegar, season to taste, and bring to the boil. Reduce heat to a simmer and return the meatballs. Cook with the sauce lightly bubbling until the sauce is thickened and the meatballs are cooked through. Serve with brown rice and quinoa - or over spaghetti.