6 WBMO - Mushroom Lover’s Meatballs

From member Associate Recipe Consultant Gail IS there fungus among us?  If not, perhaps there should be.  Since the primary flavor in the little meatballs is definitely mushroom, pass this one on by if you’re not a fungal fiend like I am. 

If you have a food processor, this is a breeze! Adapted from a recipe from Gourmet Magazine

• 12 oz ground chicken breast (got a meat grinder?  If not, ground turkey breast will be okay.)
•  ¾ lb mushrooms
• 2 garlic cloves, finely chopped
• 1 sprig fresh thyme
• 1 cup finely chopped onion (about 1 medium)
• 1 rounded teaspoon nsa tomato paste
• ¼ teaspoon on-plan soy sauce (see Condiment Recipe Forum)
• 1/8 teaspoon freshly ground pepper
• 1 teaspoon fresh lemon juice
• 1 teaspoon arrowroot
• 1 tablespoon finely chopped fresh chives for garnish

Preheat oven to 350 degrees F.

Finely chop mushrooms in food processor then transfer to large saucepan along with garlic and thyme.  Cook, covered, over medium-low heat until the liquid mushrooms give off reaches a boil, then cook, covered, stirring occasionally, 2 minutes more.  Watch the mushrooms so the liquid doesn't cook away.  Transfer to a strainer lined with cheesecloth, discard thyme and when cool enough to handle, take up edges of cheesecloth, twisting to close top of bundle and wring out as much liquid as possible. If you don't have cheesecloth, strain through a fine mesh strainer, pressing liquid out with the back of a cooking spoon.  Reserve liquid and mushroom solids separately.

Cook onion in 2 tablespoons of the mushroom liquid, in a clean covered saucepan,  8- 10 minutes till softened over medium low heat, stirring occasionally.  Transfer to bowl and let cool 5 minutes.  Add chicken, mushroom solids, soy sauce substitute, tomato paste, pepper and lemon juice and mix well.

Use a nonstick baking pan or line with parchment.  Form into about 24 small meatballs.   Bake about 15 minutes until cooked through.

While meatballs bake, measure out 1 tablespoon mushroom liquid and boil remainder in cleaned saucepan, reducing in volume slightly.  Mix arrowroot and 1 tablespoon mushroom liquid in a small bowl and add to sauce.  Stir till thickened and remove from heat.  Serve meatballs drizzled with sauce, sprinkled with chopped chives.

Compatible with Body Type:

Breakfast A-B-C-D-E

Morning Snack A-B-C-D-E

Lunch A-B-C-D-E

Afternoon Snack  A-B-C-D-E

Dinner A-B-C-D-E

PM Snack  A-E

This Recipe Contains:  Protein B, Free Veggies