Meat and mushroom meatballs, very simple to make, soft and tasty… a rustic and delicious main dish, perfect to serve for dinner. The meatballs are made with ground meat (in my case, a mixture of beef and pork), fresh mushrooms cooked in a pan, eggs, chopped bread, garlic, and parsley… then they are cooked in a pan and in a few minutes they will be ready. The mushrooms inside the mixture make them tasty and fragrant, great for a beautiful autumn menu, and beyond. If you prefer baking, you will find all the instructions at the bottom of the page… try this recipe, it’s easy and very tasty!
Here are other ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Seasonality: All seasons
- Energy 300.87 (Kcal)
- Carbohydrates 14.62 (g) of which sugars 3.03 (g)
- Proteins 14.06 (g)
- Fat 20.66 (g) of which saturated 7.12 (g)of which unsaturated 11.61 (g)
- Fibers 0.48 (g)
- Sodium 931.25 (mg)
Indicative values for a portion of 120 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
- 10.5 oz mixed ground meat
- 5.3 oz champignon mushrooms (or mixed cultivated mushrooms)
- 1 egg (large)
- 2 slices whole wheat sandwich bread (or sandwich bread)
- 1 clove garlic
- parsley
- to taste breadcrumbs
- Half cup white wine
- extra virgin olive oil (or seed oil)
- salt
- pepper
Tools
- Pan
- Bowl
- Mixer
Preparation
Clean the mushrooms by removing all the dirt well, rub them with a cloth (or wash them quickly) and cut them into pieces.
Cook them in a pan with a drizzle of oil and a pinch of salt, until they are tender and have dried out from their water of vegetation.
Let them cool, then chop them with a knife.
Put the mushrooms in a bowl, add the ground meat and the bread, chopped in the mixer together with the garlic and parsley.
Mix, add the egg and adjust with salt and pepper (1).
Mix well with your hands, if the mixture turns out too soft, add some breadcrumbs.
Now form the meatballs, rolling them between the palms of your hands, and coat them in breadcrumbs (2). You should get 18-20, depending on the size.
Heat a wide pan with 2-3 tablespoons of oil. Place the meatballs and brown them on all sides (3). Be careful when turning them, as they are very soft.
Deglaze the pan with white wine and continue to cook over a slightly lower heat, until the meatballs are well cooked inside, the times depend on their size. You can moisten with a little hot water or broth if you see that the pan is drying too much.
The meat and mushroom meatballs are ready, dry them from any excess oil and serve them hot… enjoy your meal!
Tips and Variations
You can also bake the meatballs in the oven: place them on a baking tray with parchment paper, drizzle with very little oil and put them at 350°F (180°C) for 20-25 minutes.
If you prefer, you can cook the meatballs in tomato sauce after browning them in the pan.
You can use sandwich bread, pancarré, sandwich loaf. If instead, you use the bread you have at home, a bit stale, soak it in milk before adding it to the mixture.
You can use mixed ground meat, beef, pork, or chicken.
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