Crimini and Pork Albondigas (Meatballs)
with Chipotle Tomato Sauce

Recipe courtesy of the Mushroom Council.

Recipe Ingredients:

Chipotle Tomato Sauce:
1 tablespoon vegetable oil
1/2 cup white onion, minced
1/2 poblano pepper, minced
1 tablespoon Lawry's Salt Free Mexican Seasoning
1/2 teaspoon McCormick Culinary Chipotle Pepper
2 cups chicken stock (or broth), unsalted
3 cups tomato sauce, no salt added
1 cup crushed tomatoes
2 teaspoons Lawry's Salt Free Lemon pepper
1 teaspoon granulated sugar
1/4 cup red wine vinegar
1 tablespoon fresh cilantro, roughly chopped

Meatballs:
1 tablespoon vegetable oil
1 1/2 pound whole crimini mushrooms, quartered
1 cup white onion, small dice
1/2 cup roasted poblano peppers, small dice
1 pound ground pork
3 tablespoons Lawry's Salt Free Mexican Seasoning
1/2 teaspoon McCormick Culinary Coarse Mediterranean Sea Salt
1 ounce thinly sliced green onion
1 1/2 cups panko bread crumbs
2 large eggs

Cooking Directions:

1. For Chipotle Tomato Sauce: Heat oil in a pot. Sauté onion and pepper until onion begins to caramelize. Add seasoning and stir until fragrant. Stir in chicken stock, tomato sauce and crushed tomatoes. Use a hand blender to 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.
2. For Meatballs: Preheat a convection oven to 350°F (175°C).
3. Heat oil in sauté pan and cook mushrooms until browned, approximately 6 to 8 minutes Remove mushrooms from pan. Add onions and cook until lightly caramelized, approximately 6 to 8 minutes
4. Combine mushrooms, onions and roasted peppers in a food processor and pulse until mixture is finely minced. Allow mixture to completely cool in refrigerator.
5. Combine cooled vegetable mixture with ground pork, seasoning, salt, panko crumbs and eggs. Mix well to evenly combine.
6. Scoop out 30 meat balls and round by hand. Place meatballs on a sheet pan lined with parchment paper.
7. Bake meatballs for 15 minutes or until an internal temperature of 155°F (65.5°C) is reached. Remove from oven and combine with Chipotle Tomato Sauce.

Makes 10 servings.

Nutritional Information Per Serving (1/10 of recipe): Calories: 310; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 75mg; Total Carbs: 25g; Fiber: 3g; Protein: 14g; Sodium: 210mg.

Recipe and photograph courtesy of the Mushroom Council.