Pastured Beef Meatballs with Mushrooms

Pastured Beef Meatballs with Mushrooms

Umami is the fifth taste sense (sweet, sour, salty, bitter) and is provided by mushrooms. This recipe uses store bought or fresh foraged mushrooms. I was so fortunate to find some fresh oyster mushrooms on my afternoon walk that I went right home and made these meatballs! I dried the remaining mushrooms to use later. When dried, they are easy to reconstitute with water to add to gravy, soup, a sauce or an omelet. This recipe can easily be doubled for a family or batch cooking for freezer meals for later in the week.

Categories(s): Lunch/Dinner (or even for breakfast)

Benefits: I always advocate for using grass fed and finished ground beef. The extra cost is worth knowing that the cows were raised humanely and in a healthy environment. This beef also has a better fatty acid profile and is grown without antibiotics or growth hormones. I watch for it to be on sale at Sprouts Market or pick it up at the farmer’s market. A friend recently told me that she found grass fed and finished ground beef at Walmart.


½ pound ground grass fed and finished beef

½ cup finely chopped onion

2 garlic cloves finely chopped or pressed

1 cup chopped fresh mushroom

1 beaten egg

1 slice of gluten free bread such as Canyon Bakehouse toasted, cooled and blended into crumbs OR ¼ cup

almond flour

Sea salt to taste

Fresh ground pepper to taste

Optional: 1 tablespoon dried parsley

Optional: 1 teaspoon Italian seasoning


Preheat oven to 400 degrees. Line a baking tray with foil. Spray a wire rack with non-stick spray and set inside the baking tray, set aside.

Combine all ingredients in a large bowl. Using your hands mix all the ingredients together until well combined. Form into 1-inch balls and place on cooling rack in pan. Bake for 15-20 minutes until no pink remains.

Use these meatballs with an Italian dish such as spaghetti using spaghetti squash for the noodles or make a gravy and serve over a baked sweet potato. Pictured below you will find that I made a sautéed, shredded Brussels sprouts bowel with this batch.

Bake on a wire rack

Serving suggestion as a bowl

Provided by Tracey Long, MPH, RDN at