Good morning everyone,
My sister was over to our house the other day for lunch. Part of the conversation revolved around food – she’s quite adventurous and will try anything but she also has some picky eaters at home, who prefer classic North American dishes made by Mom and Dad – the Mom and Pop menu as I call it. Nothing wrong with that, the food our parents feed us can be wholesome and comforting.
She sells spices and other things for the kitchen from home from a company called Epicure. They are a non-GMO, no dye, etc home marketing company. Wanting to support my sister’s efforts (and after having tasted some of her creations), I ordered several mixes that seemed tasty to me. One of them – a mix for BBQ rib sauce – seemed an odd purchase to her. What in heck would a vegetarian do with BBQ rib sauce? Our son loves his BBQ sauce, so I was quite sure we would find ways to cook with the spice mix… well, here is one of the creations I’m trying, Deb – Mushroom Meatballs in BBQ Sauce.
(She also pointed out how often I walk in front of myself in the videos… thanks for the tip! I’ll try to work on my video production skills. Should be easy since they can only improve! )
This post and the video are NOT sponsored in any way by Epicure, so you’ll get to know exactly what I think of their Stampede BBQ Rib spice mix. You can leave the spice mix out all together and make a simple Marinara sauce for the meatballs by adding about 1/2 tablespoon oregano and 8 to 10 basil leaves, chopped finely, with 1/2 teaspoon salt and pepper to taste. You can also use any commercial sauce you fancy. Experiment away!
Mushroom Meatballs in BBQ Sauce
2 cups mushrooms, sliced (I used button and cremini)
2 teaspoons olive oil
2 cloves garlic
1 cup of shredded cheese (we used marble cheddar)
3 sprigs rosemeary (or 1 tablespoon dried rosemary)
2 cups oatmeal
1/4 teaspoon salt
1/2 teaspoon black pepper
2 large onions, diced
1/2 plus 1 1/2 cups water
1 large can of chopped tomatoes (no salt added, about 4 tomatoes)
1/2 teaspoon salt
1 package Epicure Stampede BBQ Rib seasoning or BBQ seasoning mix of your choice
Preheat oven to 425F.
Slice the mushrooms. In a large pan over medium high heat, add olive oil. Saute the mushrooms until they are golden brown and all the moisture has evaporated, stirring occasionally.
In the meantime, chop the garlic, shred the cheese and strip the rosemary from it’s stems. Add the garlic cheese, rosemary, oatmeal and salt and pepper to the bowl of a food processor. When the mushrooms have cooked, add them to the food processor. Process on high until the mixture forms a paste. Avoid adding water but if you must, add no more than 2 tablespoons of water to the mixture. Your mixture should be a very stiff paste.
Form the mixture into meatballs. Line a baking sheet with parchment paper or silicone baking sheets and bake the meatballs for 12 minutes (for small meatballs) to 18 minutes (for very large meatballs). For large meatballs, turn them over halfway through to ensure even baking.
While the meatballs are baking, prepare the sauce. Return the same pan to the stovetop and heat it over medium high heat. Add the chopped onion and about 1/3 cup water to the bottom of the pan. Saute until the onions are translucent, about 5 – 6 minutes.
Add the chopped tomatoes and allow them to cook down over medium heat for 10 minutes or until the moisture has almost completely evaporated. Add the seasoning mix along with remaining 1 1/2 cups water and 1/4 teaspoon salt. Allow this mixture to simmer over a low heat for at least 15 minutes until it has thickened.
Arrange your meatballs in a serving dish and pour your sauce over the meatballs. Serve.
We like the BBQ seasoning mix in this dish. If I make it again, I will probably substitute the rosemary in the mushroom meatballs with coriander because I think it would go better with the BBQ sauce.
With the rosemary, I believe a simple marinara sauce would go well, or balsamic sauce with olives added. Mmmm…. experiment!
Until next time,
Peace and love,