Smoked Meatball and Mushroom Toast by @dennistheprescott

1h30

4 servings

🥖

60 g

Panko breadcrumbs

🥛

120 ml

Whole milk

🥩

450 g

Ground beef

🍖

230 g

Ground pork

🧅

230 g + 1

Onion

🧄

21 g + 3 cloves

Garlic

🌿

15 g + 2 tbsp

Thyme

🌿

5 g

Basil

🍋

3 g

Lemon zest

🥚

50 g

Egg

🌿

1 g

Dried oregano

🧂

9 g

Sea salt

⚫

1 g

Cracked black pepper

🧈

28 g

Butter

🍄

450 g

Mixed mushrooms

🍲

360 ml

Beef stock

🥛

360 ml

Heavy cream

🌿

10 g

Chives

🌿

8 g

Dill leaves

🍋

15 ml

Lemon juice

🍞

280 g

Toasted bread

  1. Preheat

    Preheat the pellet grill to 185°F (85°C) and enable the Super Smoke setting if available.

  2. Combine
    • panko breadcrumbs
    • whole milk

    Combine panko breadcrumbs with whole milk in the large mixing bowl. Let the mixture stand for 5 minutes.

  3. Add
    • ground beef
    • ground pork
    • onion

    Add ground beef, ground pork, grated onion, 4 cloves garlic, fresh basil, 2 tablespoons fresh thyme, lemon zest, egg, dried oregano, sea salt, and cracked black pepper. Mix gently until evenly combined.

  4. Shape
    • ground beef
    • ground pork

    Shape the meat mixture into small mini meatballs, about 1 inch wide. Place the meatballs on the grill.

  5. Step

    Smoke the meatballs for 40 to 45 minutes. Remove them when they are lightly smoked and mostly cooked through.

  6. Heat
    • butter
    • onion
    • sea salt

    Heat the large high-sided pan over medium heat and melt the butter. Add the remaining chopped onion and a pinch of sea salt.

  7. Cook
    • onion
    • mixed mushrooms

    Cook the onion for 5 to 7 minutes until softened. Add the sliced mixed mushrooms and stir well.

  8. Add
    • fresh thyme
    • mixed mushrooms

    Add the remaining 2 tablespoons fresh thyme and cook the mushrooms for 10 minutes. Stir occasionally until softened and browned.

  9. Add
    • garlic
    • beef stock
    • heavy cream

    Add the remaining 3 cloves garlic and cook for 45 seconds. Pour in beef stock and heavy cream.

  10. Season
    • sea salt
    • ground beef

    Season the sauce with sea salt and cracked black pepper. Add the smoked meatballs and bring the sauce to a gentle simmer.

  11. Simmer
    • sea salt

    Simmer until the sauce thickens and the meatballs are fully cooked through, about 10 minutes. Taste and adjust the seasoning.

  12. Spoon
    • toasted bread
    • fresh chives
    • Lemon zest

    Spoon the saucy meatballs and mushrooms over toasted bread. Finish with fresh chives, fresh dill, and lemon juice.

Smoked Meatball and Mushroom Toast by @dennistheprescott

1h30

4 servings

🥖

60 g

Panko breadcrumbs

🥛

120 ml

Whole milk

🥩

450 g

Ground beef

🍖

230 g

Ground pork

🧅

230 g + 1

Onion

🧄

21 g + 3 cloves

Garlic

🌿

15 g + 2 tbsp

Thyme

🌿

5 g

Basil

🍋

3 g

Lemon zest

🥚

50 g

Egg

🌿

1 g

Dried oregano

🧂

9 g

Sea salt

⚫

1 g

Cracked black pepper

🧈

28 g

Butter

🍄

450 g

Mixed mushrooms

🍲

360 ml

Beef stock

🥛

360 ml

Heavy cream

🌿

10 g

Chives

🌿

8 g

Dill leaves

🍋

15 ml

Lemon juice

🍞

280 g

Toasted bread

Preparation Steps

  1. Step 1/12

    Preheat the pellet grill to 185°F (85°C) and enable the Super Smoke setting if available.

  2. Step 2/12

    Combine panko breadcrumbs with whole milk in the large mixing bowl. Let the mixture stand for 5 minutes.

    🥖panko breadcrumbs
    🥛whole milk
    🥣large mixing bowl
    🥄measuring cups

  3. Step 3/12

    Add ground beef, ground pork, grated onion, 4 cloves garlic, fresh basil, 2 tablespoons fresh thyme, lemon zest, egg, dried oregano, sea salt, and cracked black pepper. Mix gently until evenly combined.

    🥩ground beef
    🍖ground pork
    🧅onion
    🧄garlic
    🌿fresh basil
    🌿fresh thyme
    🍋lemon zest
    🥚egg
    🌿dried oregano
    🧂sea salt
    ⚫cracked black pepper
    🥣large mixing bowl
    🧀box grater
    🧀microplane grater
    🥄measuring spoons

  4. Step 4/12

    Shape the meat mixture into small mini meatballs, about 1 inch wide. Place the meatballs on the grill.

    🥩ground beef
    🍖ground pork
    🥢tongs

  5. Step 5/12

    Smoke the meatballs for 40 to 45 minutes. Remove them when they are lightly smoked and mostly cooked through.

    🥢tongs

  6. Step 6/12

    Heat the large high-sided pan over medium heat and melt the butter. Add the remaining chopped onion and a pinch of sea salt.

    🧈butter
    🧅onion
    🧂sea salt
    🍳large high-sided pan
    🔪chef's knife
    🪵cutting board
    🥄wooden spoon

  7. Step 7/12

    Cook the onion for 5 to 7 minutes until softened. Add the sliced mixed mushrooms and stir well.

    🧅onion
    🍄mixed mushrooms
    🍳large high-sided pan
    🥄wooden spoon

  8. Step 8/12

    Add the remaining 2 tablespoons fresh thyme and cook the mushrooms for 10 minutes. Stir occasionally until softened and browned.

    🌿fresh thyme
    🍄mixed mushrooms
    🍳large high-sided pan
    🥄wooden spoon

  9. Step 9/12

    Add the remaining 3 cloves garlic and cook for 45 seconds. Pour in beef stock and heavy cream.

    🧄garlic
    🍲beef stock
    🥛heavy cream
    🍳large high-sided pan
    🥄wooden spoon
    🥄measuring cups

  10. Step 10/12

    Season the sauce with sea salt and cracked black pepper. Add the smoked meatballs and bring the sauce to a gentle simmer.

    🧂sea salt
    ⚫cracked black pepper
    🥩ground beef
    🍖ground pork
    🍳large high-sided pan
    🥄wooden spoon

  11. Step 11/12

    Simmer until the sauce thickens and the meatballs are fully cooked through, about 10 minutes. Taste and adjust the seasoning.

    🧂sea salt
    ⚫cracked black pepper
    🍳large high-sided pan
    🥄wooden spoon

  12. Step 12/12

    Spoon the saucy meatballs and mushrooms over toasted bread. Finish with fresh chives, fresh dill, and lemon juice.

    🍞toasted bread
    🧅fresh chives
    🌿fresh dill
    🍋lemon juice
    🥄wooden spoon

Composition

Ingredients

Types

Grains, Dairy, Meat, Vegetables, Fruit, Eggs, Herbs, Seasonings, Broth

Ingredients

Panko breadcrumbs, Whole milk, Ground beef, Ground pork, Onion, Garlic, Thyme, Basil, Lemon zest, Egg, Dried oregano, Sea salt, Cracked black pepper, Butter, Mixed mushrooms, Beef stock, Heavy cream, Chives, Dill leaves, Lemon juice, Toasted bread

Notes

Onion (medium, grated, for the meatballs, large, finely chopped, for the mushroom sauce), Garlic (minced, for the meatballs, for the mushroom sauce), Thyme (minced, for the meatballs, for the mushroom sauce), Basil (minced), Lemon zest (lemon, grated on a microplane), Egg (beaten), Mixed mushrooms (thinly sliced), Chives (minced), Lemon juice (lemon), Toasted bread (to serve)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

High Protein

Calories

735 kcal

Macro nutrients

Protein: 31g, Fat: 51g, Carbohydrates: 38g, Fiber: 3g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 980mg, Iron: 5.2mg, Calcium: 180mg, Potassium: 730mg

Vitamins

Vitamin A: 340mcg, Vitamin C: 10mg, Vitamin B12: 2.3mcg, Vitamin D: 1.2mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

1 hour 5 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

large mixing bowl, box grater, microplane grater, measuring cups, measuring spoons, chef's knife, cutting board, large high-sided pan, wooden spoon, tongs

Appliances

Grill, Stove

Type

Type

Type Of Dish

Main Course, Snack, Appetizer

Occasions

Lunch, Dinner, Game Day, Party

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Tender, Juicy, Toasted, Velvety

Flavors

Smoky, Savory, Garlicky, Herbal, Rich, Tangy, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Keep toast separate from the sauce), freezer : 2 months (Freeze meatballs and mushroom sauce without bread,Thaw overnight in the refrigerator)