BLENDED MUSHROOM BEEF MEATBALLS WITH PROTEIN+® PENNE

INGREDIENTS

• 12 oz ½ lb mushrooms, finely chopped
• 1 lb ground beef
• 1 tsp Italian seasoning
• 1 small onion, finely diced
• 1 clove garlic, minced
• ½ cup breadcrumbs
• 1 egg
• 3 oz garlic cloves, whole
• 1 cup extra virgin olive oil
• 1 can whole peeled San Marzano tomatoes
• 1 Tbsp kosher salt
• 15 leaves fresh basil
• 1 box Protein+® penne pasta
• Salted water (for boiling)
• ½ gallon whole milk (not ultra-pasteurized)
• ¾ cup heavy cream (optional, not ultra-pasteurized)
• 1/3 cup white vinegar or lemon juice
• 1 tsp kosher salt

PREPARATION

1. 1.Preheat the oven to 400°F. Line a baking tray with foil and spray with cooking spray.
2. 2.Place mushrooms in a food processor and pulse until finely chopped.
3. 3.Cook mushrooms in a skillet over medium heat until browned and most moisture is released (about 3-5 minutes). Set aside to cool.
4. 4.In a large bowl, combine cooled mushrooms, ground beef, Italian seasoning, onion, garlic, breadcrumbs, and egg. Mix until evenly incorporated.
5. 5.Shape the mixture into 1½-inch meatballs and place 1 inch apart on the prepared tray.
6. 6.Bake for 20-25 minutes or until the meatballs reach an internal temperature of 160°F.
7. 7.Sauté whole garlic cloves in olive oil until lightly colored. Add basil leaves and fry for 10 seconds.
8. 8.Add salt and whole peeled tomatoes. Simmer for 20 minutes.
9. 9.Remove from heat, pass the sauce through a food mill, and adjust seasoning as needed. Hold for service.
10. 10.Preheat oven to 350°F. Place pasta in a single layer on sheet pans.
11. 11.Bake pasta, moving it frequently for even browning, until its color resembles walnut or dark brown.
12. 12.Bring salted water to a simmer. Add pasta directly from the oven to prevent cracking, and cook until al dente. Do not rinse.
13. 13.Heat milk gently to 190-200°F. Add salt and stir, then turn off the heat.
14. 14.Slowly add vinegar or lemon juice and stir gently. Let sit for 10-15 minutes.
15. 15.Cool the mixture over an ice bath to 100°F. Strain using a cheesecloth-lined strainer.
16. 16.Allow to drain until the desired thickness is achieved. Adjust salt if necessary.
17. 17.Heat the meatballs and hold.
18. 18.In a sauté pan, heat the pomodoro sauce until boiling. Add the desired amount of pasta and toss to coat. Adjust seasoning as needed.
19. 19.Plate the pasta in bowls, add meatballs, and garnish with dollops of ricotta. Grate Parmigiano Reggiano over the top and finish with fresh basil leaves.