Crimini and Pork Meatballs with Chipotle Tomato Sauce

Our Mushroom Council representative, Bart Minor is back to share how mushrooms are a nutritious addition to any meal!

One thing I cannot get enough of is recipes – I subscribe to almost every type of food related newsletter out there! But to be honest, I very rarely keep to the exact recipe; I like to put my own spin on it and make it my own.

More and more I find myself adding mushrooms to my recipes. Not only do they have nutritional benefits, but they add flavor, and really bulk up a meal. Sliced mushrooms make a delightful addition to a salad. Sautéed mushrooms perfectly complement a steak.  And my favorite technique is adding finely chopped mushrooms to meatballs.

Adding mushrooms to meatballs is just as filling as the full meat version, and is a great way to get the kids to eat a serving of veggies (without even knowing it!). Are there other recipes you find yourself adding mushrooms to?

Crimini and Pork Meatballs with Chipotle Tomato Sauce

Crimini and Pork Meatballs with Chipotle Tomato Sauce

Yield: 10 portions

Serving size: 3 – 1 oz.  meatballs


1 tablespoon vegetable oil
1 ½ pounds crimini mushrooms, quartered
1 cup white onion, small dice
½ cup roasted poblano peppers, small dice
1 pound raw pork
3 tablespoons Lawry’s Salt Free Mexican Seasoning
½ teaspoon McCormick Culinary Coarse Mediterranean Sea Salt
1 oz. thinly sliced green onion
1 ½ cups Panko bread crumbs
2 large eggs

Chipotle Tomato Sauce
1 tablespoon vegetable oil
½ cup white onion, minced
½ poblano peppers, minced
1 tablespoon Lawry’s Salt Free Mexican Seasoning
½ teaspoon McCormick Culinary Chipotle Pepper
2 cups chicken stock, unsalted
3 cups tomato sauce, no salt added
1 cup crushed tomatoes
2 teaspoons Lawry’s Salt Free Lemon pepper
1 teaspoon sugar
¼ cup red wine vinegar
1 tablespoon fresh cilantro, roughly chopped

To make the sauce: Heat oil in a pot. Sauté onions and peppers until the onions begins to caramelize. Add seasoning and stir until fragrant. Stir in chicken stock, tomato sauce and crushed tomatoes. Using a hand blender, 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.

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

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

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 minutes or until an internal temperature of 155°F is reached. Remove from oven and combine with Chipotle Tomato Sauce.

Comments are closed.