Mushroom Short Rib Meatballs

By Nicholo Plaza

Meat/Umami x FlavurLust = Collab of the Year


  • 2 Cups Day Old White Bread, torn into small pieces
  • 1 Cup Milk
  • Extra Virgin Olive Oil to cook
  • 1 Small White Onion, finely diced
  • 4 Cloves Garlic, finely minced
  • 1 Cup Portobello Mushroom, cut into small dice
  • 2lbs Ground Short Rib
  • ¼  Cup Parsley, finely chopped
  • 2 Tbsp Thyme and Sage, finely chopped
  • 1 ½ Tbsp Ume by FlavurLust
  • Salt and Pepper to taste


  1. Soak the bread in the milk and set aside until soft then mash gently until it becomes like chunky salsa in consistency
  2. Heat some olive oil in a large pan over high heat. Add the portabello mushrooms and cook until they often, lose their moisture and start to brown. Turn the heat down to medium and add the onion and garlic. Cook until everything is softened. Remove and cool
  3. Combine the ground short rib, herbs, mushroom mix, bread and Ume by FlavurLust gently folding to combine
  4. Form into golf sized meat balls
  5. If baking in the oven, bake at 375F for 10-12 minutes until browned. Let it rest so it can soak up the juices
  6. If roasting in a pan, heat a large wide pan with ¼’ of oil over medium high heat. Cook the meatballs on each side until golden brown and cooked through, roughly 15 minutes
  7. Serve with more Ume by FlavurLust  for extra flavour!