Inspired by my time living in Minneapolis, home of the famous “Juicy Lucy” burger, and my Italian grandmother’s skill for showing her family love the best way she knew how – through food.
• ¼ pound mushrooms
• 1 pound ground meat, 85-90% lean
• 1/3 cup Panko breadcrumbs
• 1 egg
• 1/3 cup shredded parmesan cheese
• ¼ cup fresh parsley, chopped
• 1 teaspoon minced garlic
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 tablespoons water
• 4 ounces mozzarella cheese, cut into ½-inch cubes
• Cooking spray
- Preheat the broiler to HIGH. Line a sheet pan with foil and lightly coat the foil with cooking spray.
- Wash mushrooms and blend in a food processor until finely minced, pulsing in 2-3 second increments for about 8-10 seconds. Scrape down the sides as needed.
- Place the minced mushrooms, meat, breadcrumbs, egg, parmesan, parsley, garlic, Italian seasoning, salt, pepper and water in a bowl. Mix until completely combined.
- Take about 2 tablespoons of the meat mixture and roll into a ball. Press a cube of cheese into the meatball, making sure the cheese is completely surrounded by meat. Place the stuffed meatball on the sheet pan and repeat with remaining meat and cheese.
- Lightly spray the tops of the finished meatballs with cooking spray. Broil for 8 minutes or until the tops of the meatballs begin to brown. Flip meatballs over and return to broiler for another 2-3 minutes, until meatballs are just done. Be careful not to overcook the meatballs or the cheese might spill out.
- Enjoy as appetizers or with a bowl of your favorite pasta and sauce!
If you like this, try these:
Recipe Developed by Northwestern Athletics Dining Center’s Levy Culinary Team
Danielle Mach, Performance Dietitian, Daniel Bannerman, Executive Chef Jesus Espino, Cook