Ingredients
Cooking spray
16 ounces ground pork
16 ounces ground beef
1 small onion, finely diced
1 teaspoon dried oregano
½ teaspoon kosher salt
½ teaspoon black pepper
2 large eggs
1 tablespoon olive oil
8 ounces sliced cremini mushrooms
2 garlic cloves, minced
1 jar marinara sauce (Rao’s)
1/4 cup water
8 ounces mozzarella cheese, shredded (about 2 cups)
whole-wheat baguette, cut into 24 thin slices and toasted
Preheat oven to 400°F. Line a baking sheet with aluminum foil; coat with cooking spray.
Stir together beef, pork, turkey, onion, oregano, salt, pepper, and eggs in a bowl. Form 24 meatballs with meat mixture, about 1 tablespoon each; arrange on prepared baking sheet. Bake at 400°F until fully cooked, about 12 minutes.
Meanwhile, heat a large ovenproof skillet over medium-high. Add oil to pan; swirl to coat. Add mushrooms and garlic; cook, stirring occasionally, until mushroom liquid is mostly evaporated, about 5 minutes. Stir in marinara sauce and 1/4 cup water; reduce heat to medium, and simmer 5 minutes. Add meatballs to skillet (leave behind cooked-out proteins); gently stir to coat with sauce. Sprinkle evenly with cheese.
Preheat broiler with oven rack in top position. Broil
meatball mixture just until cheese is melted and bubbly, about 2 minutes. Serve
with toasted baguette.
