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Tuscan Meatballs

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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

  1. 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.
  2. Preheat oven to 425°F. Line a large rimmed baking sheet with foil and coat with cooking spray.
  3. 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).
  4. Form into 15 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.
  5. Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.

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