"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.

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5 from 1 vote

Wild Mushroom Meatballs and Garlic Bruschetta

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main

Cuisine: Italian

Serving: 4

Author: Andrea Soranidis - The Petite Cook

Ingredients

• 1 lb 450gr ground beef
• 1 cup ciabatta bread cut into cubes
• ½ glass milk
• 1 egg lightly beaten
• 1 cup 100gr Parmesan, finely grated
• 2 tbsp fresh parsley finely chopped
• ½ small onion minced
• 2 cups 180gr wild mushrooms, chopped ( porcini, honey, shiitake mushrooms etc)
• ⅓ glass white wine
• ½ tsp fresh rosemary finely minced
• ⅔ stick 80gr butter
• salt& black or Cayenne pepper to taste
• 1 tbsp Extravirgin olive oil
• plain flour for dusting
• ⅔ 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.

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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.