YOUR SOLIN GENERATED RECIPE
Garlic-Cumin Beef & Portobello Meatballs
Oven-baked beef meatballs seasoned with earthy cumin and smoky paprika, featuring minced portobello mushrooms for a texture that is remarkably juicy.
INGREDIENTS
13 oz ground beef (93% lean)
1 large portobello mushroom
1 stalk celery
1 large egg white
1 clove garlic
1 tbsp olive oil
0.5 tsp sea salt
0.25 tsp cumin powder
0.5 tsp paprika
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Finely mince the portobello mushroom, celery stalk, and garlic clove until they are very small, uniform pieces.
In a large mixing bowl, combine the ground beef with the egg white, olive oil, and the finely chopped vegetables.
Add the sea salt, cumin powder, and paprika to the bowl.
Gently mix the ingredients by hand until just incorporated, being careful not to overwork the meat to keep the texture light.
Roll the mixture into 1.5-inch meatballs and arrange them evenly on the prepared baking sheet.
Bake for 18 to 22 minutes until the meatballs are cooked through and the outside is beautifully browned.