Meatballs With Blended Mushrooms Served With Dip

  • Cooking time: 30 mins
  • Serves: 6-8
  • 4 tablespoons olive oil
  • 1 medium onion, finely diced
  • 500 g diced mushrooms
  • 300 g beef mince
  • 300 g pork mince
  • 1/2 cup finely grated parmesan cheese
  • 1/2 cup breadcrumbs
  • 1 egg, lightly beaten
  • salt
  • black pepper

  • Store brought dip of your choice – we recommend Tzatziki or Hummus

Heat 2 tablespoons of oil in a large pan over a medium heat. Add the onion, cook for 1-2 minutes or until softened. Stir through the mushrooms. Cook for 5-7 minutes until softened and the liquid from the mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to cool.

Add the beef and pork mince, parmesan, breadcrumbs and egg to the mushroom mix. Season with salt and pepper. Using clean hands massage the mix together well. Roll into approx. 30 g meatballs. Place onto a tray and into the fridge to firm up for 20 minutes.

Heat the remaining oil in large nonstick frypan over a medium heat. Cook for 10 minutes or until cooked through, moving the meatballs around in the pan to brown evenly.

Serve with the dip.