Good Lifestyle

How do you make meatballs that hold their shape without feeling dense and dry? These air air meatballs are slightly crisp on the outside and tender inside. For a healthier option, finely chopped white fungi are mixed with ground meat to reduce calories and grease content.

When you mix meatballs, be soft and do not overload the mixture, especially when formatting. A small cookie spoon is perfect for creating constant meatballs, then use your hands to shape them slightly for a lighter and tender final product.

Made about 24 meatballs

Ingredients

1 lb lean chopped beef
1 big egg, slightly beaten
1 C. Garlic powder tea
1 C. Onion powder tea
1 C. Kosher salt tea
Black pepper freshly ground
1 tablespoon of olive oil
2 cups of finely chopped white mushrooms
1/2 cup of Panko
Fourth and heart spray ghee or another hot cooking spray
1/2 cup of jelly light fruit, like the apricot, to serve (optional)

How to do it

1. In a large bowl, combine beef, egg, garlic powder, onion powder, salt and pepper. Put aside.
2. In a large saucepan over medium heat, heat the oil and cook mushrooms in a single layer, 3 to 5 minutes. Stir away from time to time until moisture evaporates. Cool and add to the beef mixture and stir up to light combination.
3. Fold in the Panko and mix until evenly distributed. Using your hands or two spoons, form small meatballs.
4. Preheat the fryer to 400 ° F. Spray the meatballs with a cooking spray and place them in the air fryer in a single layer, operating in batches if necessary. Make them fry for about 8 minutes, rotating halfway until the golden brown with an internal temperature of 165 ° F.
5. If you use the jelly, heat it on the stove. Pour meatballs and mix.

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