Source: The Culinary Institute of America (Healthy Flavors Healthy Kids), San Antonio
4 lb. button mushrooms, finely minced, sautéed, cooled
4 lb. ground meat (turkey, chicken, pork or beef)
2 cups breadcrumbs (more if meatballs do not hold together)
1 cup large eggs
4 tsp. kosher salt
2 tsp. freshly ground black pepper
4 tsp. ground cumin
4 tsp. ground coriander
4 pinches red pepper flakes
4 tsp. harissa paste
8 tsp. lemon zest
- Place mushrooms and meat in large bowl. Add breadcrumbs, egg, salt, pepper, spices and lemon zest. Mix gently to combine.
- Check to make sure mixture will hold together by taking 1/4 cup of mixture and shaping it into patty. If it falls apart, add one tablespoon of breadcrumbs.
- Shape mixture into balls about the size of a walnut. Chill for 30 minutes.
- When meatballs are chilled, bake in 400°F oven for 25 minutes, until browned and cooked through.