I have done meatballs a couple of times, but I went traditional; well, it is me after all. I don’t use canned condensed soup because of the salt content. I make my own. I also love using fresh mushrooms as well as high-quality local beef. Ok, these are low sodium meatballs, so I used Old Bay seasoning, salt substitute, and a lot of garlic. The parmigiana cheese gives the illusion of salt. I hope you like it.
1 pound ground beef (80-20 lean to fat)
1/4 cup Parmesan cheese, grated
1/4 cup onion, diced
1/2 cup Panko breadcrumbs
1/4 cup tomato ketchup
2 eggs, beaten
2 teaspoons garlic powder
1 teaspoon Old Bay seasoning
2 teaspoons salt substitute
1/2 teaspoon black pepper
12 ounces assorted mushrooms
4 ounces butter
4 ounces olive oil
3 tablespoons flour
16 ounces whole milk
4 ounces white or rose wine
2 tablespoons yellow mustard
1 teaspoon garlic powder
1 teaspoon salt substitute
Preheat oven to 350.
In a large skillet on medium add butter and oil.
Chop mushrooms and add to pan. Cook until the edges brown.
Add flour and cook for 5 minutes and begins to brown. Keep stirring with whisk.
Add milk and whisk. It will begin to thicken. Add wine.
Add mustard, garlic powder, and salt substitute.
Reduce heat to low.
In a large bowl add hamburger, onions, Parmesan cheese, bread crumbs, eggs, garlic powder, Old Bay, and salt substitute and mix until combined.
Roll into balls; place on a foil- lined baking sheet.
Bake for 30 minutes.
Heat mushroom sauce to medium and add meatballs to finish.