Meatballs with mushrooms: small, soft and very light
Soft, creamy and perfect for Sunday lunch or dinner. The mushroom meatballs I’m a according to very simple and full of flavour.
The preparation can only be the classic one: stale bread left to soak in milk or water and a mix of minced meat skilfully mixed with eggs, breadcrumbs, parsley, Parmesan and salt and pepper.
The extra ingredient in this recipe is mushrooms. Better to choose field mushrooms, which lend themselves more to this type of preparation. They should be added to formed and already browned meatballs; immediately after a few jumps in the pan and just before blending with a good glass of white wine.
Then the cream will be the real star of the whole dish, which will envelop the meat and mushrooms, creating a mouth-watering second course with an overwhelming flavour.
The mushrooms must be deprived of the final part, full of earth, and cleaned with a damp cloth by rubbing lightly. Never put them under running water, they would lose nutrients and their unmistakable flavour.
Break the hard bread into pieces, put it in a bowl, add the milk and leave to soak for about ten minutes.
Put both types of meat in a bowl and add the egg.
Also add the grated cheese, then season with salt and black pepper.
Chop a bunch of parsley and add it to the mixture.
Squeeze the soaked bread, add it to the meat mixture and knead with your hands, then transfer to the refrigerator for 15 minutes.
If after the fridge the dough is still too soft, you can add 1-2 tablespoons of breadcrumbs.
Grease your hands with a drizzle of oil, form the balls and roll them in the flour, then put them back in the fridge for 10 minutes.
Meanwhile, clean the mushrooms.
Cut off the base full of earth, clean them with a damp cloth and cut them into thin slices.
Crush a clove of garlic with the side of the blade of a knife without peeling it.
Fry the garlic clove in a pan with a drizzle of oil, then add the meatballs and brown them on the outside.
Add the sliced mushrooms while they are cooking and add a pinch of salt.
Cook for five minutes on a moderate flame.
Deglaze with the white wine, lower the heat and cook for about ten minutes.
When the sauce thickens, turn off the heat and serve with a handful of chopped parsley.
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