08/03/2010 03:51 pm ET Updated Dec 06, 2017

Recession Recipe: Mozzarella Mushroom Meatballs

For a long time, I made meatballs with ground turkey. They were very good, but very, very basic. I started dressing them up about 6 months ago, using different kids of meats and, eventually, stuffings. The combination of mushroom, meat and mozzarella is the one I like best -- half beef, half pork, mushrooms and ooey gooey cheesiness on the inside. Very nice!

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3 or 4 of these "mushballs" topped with a little marinara, or maybe on a bun or with some pasta, is a really hearty meal good for summer, fall or winter. Add a nice salad or some broccoli to round out the health factor. To store, just pop em in Tupperware. They'll last about a week, maybe a bit longer.

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-3/4 lb ground beef

-3/4 lb lean ground Pork

-1 egg, beaten

-1/3 cup Italian breadcrumbs

-1/3 cup Parmesan cheese

-8 oz. mushrooms, chopped fine

-1/2 large white onion, diced

-ball of mozzarella cheese, chopped into 1 inch cubes

-1 Tbsp Onion Powder

-1 Tbsp Garlic Powder

-2 Tbsp Olive Oil

-Salt and Pepper to taste


-Preheat oven to 350 degrees

-Chop onions and mushrooms. Heat olive oil in low pot over medium high heat. Add mushrooms and cook for about 5 minutes until mushrooms are brown and onions are soft. Remove from heat and set aside.

-Beat egg in a bowl with a fork. To egg, add pork, beef, breadcrumbs, Parmesan cheese, onion powder and Garlic powder. Mix. Add onion/mushroom mixture and mix again. Set aside.

-Cut up the mozzarella into cubes

-Grease a baking shit with olive oil. Take a small handful of the meat mixture and wrap it around a cube of mozzarella. Form into a ball and place on baking sheet. Roll once in olive oil. Repeat, 16-20 times depending on the size of the balls.

-Put meatballs in the oven. After 10 minutes, flip the balls one time so they'll brown on both sides. Continue to bake for 10 more minutes.

Serve on a sandwich, over pasta, with sauce or alone. ENJOY!