Beef & bacon meatballs & cheesy mushrooms

Beef & bacon meatballs & cheesy mushrooms

Beef & bacon meatballs & cheesy mushrooms
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We put up our Christmas tree this weekend, and it suddenly hit me: Time flies, and it keeps flying by!

This year is coming to an end, and I feel like I was planting my tomatoes just yesterday. I am nowhere near the cheerful-comfort-food-making mood this time of the year usually brings, but I figured maybe there are a few people out there that aren’t as disconnected from the holidays as I am this year haha!

So, here’s the ultimate comfort food recipe: meatballs, bacon, mushrooms and melted cheese (Loll!)

  • Serves4
  • Prep time30 mins
  • Cook time1 hour 10 minutes
  • Timeout5 mins
  • FreezingFreezes well

Ingredients

  • 1 cup of Mozzarella, sliced to melt
  • 7 – 8 fresh basil leaves
Meatballs
  • 5 – 6 slices of bacon, chopped
  • 1 cup of white mushrooms, minced
  • Salt & pepper, as preferred
  • 1 pound (450 g) of ground beef
  • 1 egg
  • 1/3 cup of quick oats
    Replacement options

    breadcrumbs, Panko

  • 2 tablespoons of fresh parsley, chopped
    Replacement options

    Thyme, oregano, rosemary, sage, Herbs of Provence

Sauce
  • 1 tablespoon of vegetable oil
  • 1 yellow onion, minced
  • 1 garlic clove, chopped
  • 1 can (156 ml) of tomato paste
  • 1 can (796 ml) of crushed tomatoes
  • 3 cups of water
  • 1 tablespoon of maple syrup
  • Salt & pepper, as preferred

Steps

  1. Cook the bacon and mushrooms in a pan over medium heat for 15 minutes or until they are golden. Season. Set aside in a bowl then let cool entirely.
  2. Add the remaining meatball ingredients, season again then stir. Set aside.
  3. Heat the vegetable oil over medium heat in a large casserole then brown the onion and garlic for 10 minutes, or until they soften. Add the tomato paste, then continue cooking for 5 minutes. Add the remaining sauce ingredients and stir. Bring to a boil then simmer over medium-low heat.
  4. Shape the meatballs with slightly wet hands, then lay into the sauce. Cook over medium-low heat and simmer for 30 minutes.
  5. Cover the meatballs with the cheese slices, then finish cooking under the grill for 10 minutes, or until the cheese is golden.
  6. Sprinkle the basil leaves atop it all then serve with olive oil croutons.
Recipe published on August 19, 2018

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