YOUR RECIPE FOR CONVECTION COOKING!

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Meatless Meatballs with Mushrooms

These mushroom meatballs are made the same way as traditional meatballs and can be served in a sauce over pasta, sauteed garlicky greens, or in this recipe a Convection meal with roasted vegetables mixed with quinoa.

Convection Bake or Convection Roast Mode

Convection is the ideal mode for roasting these delicious mushroom meatballs and cooking a side dish of roasted Brussels sprouts and carrots at the same time, for an easy delicious meal.

Susanne Jensen

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Ingredients

Preparation

1 lb white mushrooms, finely chopped

¼ teaspoon salt

1 tablespoon butter

1 small yellow onion, minced

4 cloves garlic, minced

¼ cup grated Parmesan cheese

2 large eggs

1 teaspoon salt

Ground pepper to taste

⅛ teaspoon cayenne pepper

½ teaspoon dried oregano

½ teaspoon dried thyme

1 tablespoon olive or vegetable oil

¾ cup fine breadcrumbs

¼ cup chopped Italian parsley

Heat the oil in a large skillet or saute pan over moderate heat. Add the mushrooms, sprinkle with the salt, and cook, occasionally stirring until the liquid has evaporated, about 10 - 15 minutes.

Add the butter to the pan, stir in the onions, and cook for another 5 minutes to soften before stirring in the garlic. Remove from the heat and stir in the Parmesan cheese.

Add the remaining ingredients and using a large ice cream scoop or a couple of tablespoons form into meatball-sized patties and place onto a parchment-lined rimmed baking sheet.

Preheat the oven to Convection Bake or Convection Roast at 375 degrees and bake for 15 minutes until browned.

Serves 4