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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.

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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

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