The succulent meatballs with mushrooms are an irresistible dish that combines the tenderness of meatballs with the rich and enveloping taste of mushrooms. Perfect for a family lunch or dinner, these meatballs are cooked in a delicious mushroom sauce, making them even more flavorful and juicy. Simple to prepare but with surprising results, this recipe is ideal for those who love genuine, creamy, and flavorful dishes, perfect to pair with a good side dish or a slice of bread for dipping!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Slow Cook
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 420.88 (Kcal)
- Carbohydrates 13.09 (g) of which sugars 1.70 (g)
- Proteins 19.26 (g)
- Fat 29.21 (g) of which saturated 10.60 (g)of which unsaturated 16.24 (g)
- Fibers 1.13 (g)
- Sodium 1,214.55 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz mixed ground meat
- 10.5 oz mushrooms
- 1 egg
- 1 glass white wine
- 1 slice white sandwich bread
- 1 tbsp all-purpose flour
- parsley
- 0.7 oz grated Grana Padano
- extra virgin olive oil
- salt
- 1 clove garlic
Tools
- Pan
Steps
To prepare the meatballs with mushrooms, start by chopping the slice of bread into a small bowl and soaking it with a bit of water.
Let it sit for a couple of minutes, then squeeze it out. In a large bowl, place the squeezed bread, ground meat, grated cheese, egg, and a pinch of salt. Mix everything with a fork until well combined. Now, using your hands, take a little bit of the mixture, slightly larger than a walnut, and form a round meatball. In a pan, heat a generous drizzle of oil. Then, cook the meatballs without overlapping them. Let them brown well on all sides. Meanwhile, clean the mushrooms and slice them.Once the meatballs are cooked, remove them from the pan and set them aside.
Peel a clove of garlic and let it sauté slightly in the pan where the meatballs were. If necessary, add another light drizzle of oil.
Add the mushrooms, season with a pinch of salt, and cook them for just a couple of minutes. As soon as the mushrooms start to release some water, add the meatballs. Stir and deglaze with white wine. Let the alcohol evaporate. Once evaporated, remove the garlic, and add the flour, trying to spread it evenly. Stir and add the chopped parsley. Let it cook on low heat for about ten minutes, or until the cooking base begins to thicken.
Turn off the heat and serve your mushroom meatballs immediately while they are still hot.
