“Baby is cold outside”… no worries, these Wild Mushrooms Meatballs with Garlic Bruschetta are guaranteed to warm your heart.
During winter days, heart-warming dishes are the only thing that can make you forget about the cold weather; stews and soups are a must, but my favorite way to warm myself up is meatballs. In this recipe one of my favorite ingredients, wild mushrooms, are combined with easy-to-make Italian meatballs for a mouth-watering dinner ready in less than 20 mins. – Sounds like an epic win to me!
I’ve served these wild mushroom meatballs with some garlic bruschetta, which gives a nice kick and adds a little crunchiness to the dish. You can also serve them alongside some good mashed potato and give that extra richness to your meal.
Wild Mushroom Meatballs and Garlic Bruschetta
Ingredients
- 1 lb 450gr ground beef
- 1 cup ciabatta bread cut into cubes
- 1/2 glass milk
- 1 egg lightly beaten
- 1 cup 100gr Parmesan, finely grated
- 2 tbsp fresh parsley finely chopped
- 1/2 small onion minced
- 2 cups 180gr wild mushrooms, chopped ( porcini, honey, shiitake mushrooms etc)
- 1/3 glass white wine
- 1/2 tsp fresh rosemary finely minced
- 2/3 stick 80gr butter
- salt& black or Cayenne pepper to taste
- 1 tbsp Extravirgin olive oil
- plain flour for dusting
- 2/3 cup Beef or vegetable stock
- For the Garlic Bruschetta:
- 4 slices Ciabatta bread grilled
- 1 garlic clove peeled
- melted butter for brushing
- 1 tbsp fresh chopped parsley
- salt and black pepper to taste
Instructions
- Place bread cubes in a bowl and pour the milk in. Soak for 5 mins, then squeeze the milk in excess out of the bread with your hands, before adding to the meat mixture.
- In a large bowl combine ground beef with parmesan, parsley, bread cubes, chopped rosemary and egg. Mix well with your hands, then season generously with salt and pepper.
- Heat a large skillet over low-heat with 1 tbsp of oil. Add onion and cook until soft. Add mushrooms and cook for 5 mins, over med-heat. Remove from the pan and allow to cool.
- Fold onion and mushrooms into the beef mixture. Combine well, then form meatballs with your hands. Place flour into a plate, then roll each meatball until evenly covered.
- Return the skillet over med-heat, and add the butter in. Then fold the meatballs in and cook for 2 mins.
- Turn the meatballs and cook for a further 2 mins. Pour the wine in and allow the alcohol to evaporate. Add stock, season with a pinch of salt, cover with a lid and cook for 10-15mins.
- Meanwhile make the bruschetta: Rub against each bread slice the garlic clove. Brush with melted butter, sprinkle with parsley and season with salt and freshly cracked black pepper.