Crimini and Pork Albondigas (Meatballs) with Chipotle Tomato Sauce

Crimini and Pork Albondigas (Meatballs) with Chipotle Tomato Sauce

Courtesy of Mushroom Council 10 Servings • 40 Min. Prep Time • 50 Min. Cook Time
Ingredients
1 Tbsp. vegetable oil
1-1/2 lb. whole crimini mushrooms, quartered
1 c. white onion, small dice
1/2 c. roasted poblano peppers, small dice
1 lb. raw ground pork
3 Tbsp. Lawry's Salt Free Mexican Seasoning
1/2 tsp. McCormick Culinary Coarse Mediterranean Sea Salt
1 oz. thinly sliced green onion
1-1/2 c. Panko bread crumbs
2 large eggs

Chipotle Tomato Sauce
1 Tbsp. vegetable oil
1/2 c. white onion, minced
1/2 poblano pepper, minced
1 Tbsp. Lawry's Salt Free Mexican Seasoning
1/2 tsp. McCormick Culinary Chipotle Pepper
2 c. chicken stock, unsalted
3 c. tomato sauce, no salt added
1 c. crushed tomatoes
2 tsp. Lawry's Salt Free Lemon pepper
1 tsp. sugar
1/4 c. red wine vinegar
1 Tbsp. fresh cilantro, roughly chopped

Directions:

1. To make the sauce: Heat oil in a pot. Saute onion and pepper until onion begins to caramelize. Add seasoning and stir until fragrant. Stir in chicken stock, tomato sauce and crushed tomatoes. Use a hand blender to blend mixture until smooth. Stir in lemon-pepper, sugar, vinegar and cilantro. Taste and adjust seasonings as needed, and refrigerate or warm on low heat until needed.

2. To make the meatballs: Preheat a convection oven to 350°F. Heat oil in sauté pan and cook mushrooms until browned, approximately 6-8 min. Remove mushrooms from pan. Add onions and cook until lightly caramelized, approximately 6-8 min.

3. Combine mushrooms, onions and roasted peppers in a food processor and pulse until mixture is finely minced. Allow mixture to completely cool in fridge.

4. Combine cooled vegetable mixture with pork, seasoning, salt, panko crumbs and eggs. Mix well to evenly combine. Scoop out 30 meat balls and round by hand. Place meatballs on a sheet pan lined with parchment paper. Bake meatballs for 15 min. or until an internal temperature of 155°F is reached. Remove from oven and combine with Chipotle Tomato Sauce.

Recipe and photos courtesy of the Mushroom Council and mushroominfo.com

Nutrition:

Calories: 310; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 75mg; Total Carbs: 25g; Fiber: 3g; Protein: 14g; Sodium: 210mg;