When your kids ask for meatballs but all you have is mushrooms! My fingers started typing as I began my online search for the perfect recipe… time was ticking and I didn’t want to spend half the day on the computer (because that is known to happen) LOL. The Philadelphia Eagles are playing at 1pm today – I am in a hurry. What to do? Throw your own recipe together and keep your fingers crossed (the Eagles need the positive vibes too)! So here it is… I hope you enjoy the “meatballs” as much as we did!
- 24-ounces white button mushrooms
- 24-ounces baby bella mushrooms
- 4 tablespoons of Kerrygold Butter (my favorite)
- 1 cup Pecorino Romano grated cheese
- 4-5 cloves fresh garlic
- 1 cup fresh organic baby spinach
- 2 organic eggs
- 1/4 cup millet flour
- 2 tablespoons flaxseed meal
- Sea salt/black pepper (optional)
Wash/slice mushrooms, saute in butter until all liquid is evaporated and mushrooms start to brown. Season with sea salt. Add cooked mushrooms, garlic, and spinach to large food processor and blend well until all ingredients are finely processed. Transfer mixture to a large bowl. Beat the eggs and add to the bowl. Mix well. Add the remaining ingredients (grated cheese, flaxseed meal, and millet flour) and blend well. Add more flour if the texture seems to wet. Form into small balls and bake for 20 minutes at 350 degrees.
So, so good!
Registered Dietitian-Nutritionist & Certified Health Coach
Lisa was born and raised in South Philadelphia, graduated from Drexel University, completed her dietetic internship through the University of Delaware, and received her Health Coach training from the Institute for Integrative Nutrition.
Working with Lisa, you will develop a deeper understanding of the food and lifestyle choices that work best for you and make lasting changes that will improve your ENERGY, BALANCE, & HEALTH