The MUSHROOM AND BREAD MEATBALLS baked in the oven are an easy-to-make dish that will surely satisfy you with their savory yet delicate flavor.
They can be customized, like all meatballs, to your own taste.
They are low in calories and remain crispy on the outside and soft inside — a nice main course to serve also in a mini finger-food version, or as part of an appetizer platter, perhaps with cured meats or even for a buffet.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 10 meatballs
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 cups mushrooms (Champignon)
- 1 clove garlic
- 1 egg (medium)
- as needed soft bread crumb
- 1/2 cup grated Parmesan
- as needed milk
- as needed salt
- as needed black pepper
- 2 tbsp extra virgin olive oil
- 1 bunch parsley
- 3 oz smoked scamorza (provolone or mozzarella)
- as needed all-purpose flour
- as needed water
- as needed regular breadcrumbs
YOU WILL NEED FOR THE MUSHROOM AND BREAD MEATBALLS
- 1 Frying pan
- 2 Bowls
- 1 Baking tray
- Parchment paper
PREPARATION: MUSHROOM AND BREAD MEATBALLS
Preparing the MUSHROOM AND BREAD MEATBALLS is simple and quick.
In a frying pan add two tablespoons of oil and flavor it with the garlic clove. Remove the garlic and add the cleaned mushrooms, chopped into small pieces. Cook for 10 minutes, stirring from time to time. Season with salt.
Meanwhile, soak the soft bread crumb in milk until well softened.
In a bowl combine the squeezed bread crumb, the mushrooms, the egg, the grated cheese, salt, pepper and parsley. Mix everything together. If the mixture is too soft, add a little breadcrumbs. Place it in the fridge to firm up for 30 minutes.Now shape the meatballs with your hands. Flatten them slightly, fill them with a small cube of cheese and close them.
For the breading
Make a batter with all-purpose flour and water as needed until you obtain a batter that is neither too thick nor too runny.
Dip the formed meatballs into the batter, then roll them in the breadcrumbs, turning them so the coating adheres well.
Place the mushroom meatballs on a tray lined with slightly oiled parchment paper and bake in a preheated oven at 356°F for 20–25 minutes, turning them halfway through, until they are nicely golden.
