NUTRITION

SERVINGS

INGREDIENTS

13.5 oz ground beef (93% lean)

2 whole portobello mushrooms

1 stalk celery

1 clove garlic

1 large egg white

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp cumin powder

0.5 tsp paprika

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Finely mince the portobello mushrooms, celery stalk, and garlic clove into very small, uniform pieces.

• 3

  Heat a non-stick skillet over medium heat and sauté the minced mushrooms, celery, and garlic with the extra virgin olive oil until they are softened and fragrant.

• 4

  In a large mixing bowl, whisk the egg white until it is slightly frothy.

• 5

  Add the cooled sautéed vegetable mixture and the ground beef to the bowl with the egg white.

• 6

  Season the mixture with the sea salt, black pepper, cumin powder, and paprika.

• 7

  Gently mix the ingredients together with your hands until just combined, taking care not to overwork the meat to keep the texture light.

• 8

  Roll the mixture into 1.5-inch balls and arrange them evenly on the prepared baking sheet.

• 9

  Bake for 15 to 18 minutes or until the meatballs are browned on the outside and fully cooked through.