Description
Ingredients
Scale
- 8 ounces mushrooms, chopped
- 1 small onion, chopped
- 1 stalk celery, sliced
- 4 cloves garlic
- 1 tablespoon Tuscan Herb olive oil
- ½ cup fine dry breadcrumbs (*we used Italian flavored Nutcrumbs which are sold in store)
- ¼ cup finely diced fennel
- ¼ cup slivered soft sun-dried tomatoes
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- ½ teaspoon crumbled dried rosemary
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1-pound ground sirloin or lean ground pork
Instructions
- Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.
- Preheat oven to 425°F. Line a large rimmed baking sheet with foil and coat with cooking spray.
- Add breadcrumbs, fennel, tomatoes, marjoram, thyme, rosemary, salt and pepper to the cooled vegetables; stir until combined. Add pork and mix gently to combine (do not overmix).
- Form into 15 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.
- Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.