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    Home » Recipes » Italian Recipes

    Wild Mushroom Meatballs and Garlic Bruschetta

    Published: Mar 27, 2014 · Modified: Aug 19, 2022 by Andrea

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    "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.

     

    Winter Wild Mushroom Meatballs with garlic bread
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    5 from 1 vote

    Wild Mushroom Meatballs and Garlic Bruschetta

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    Wild Mushroom Meatballs and Garlic Bruschetta
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main
    Cuisine: Italian
    Serving: 4
    Calories: 582kcal
    Author: Andrea Soranidis

    Ingredients

    • 1 lb ground beef
    • 1 cup ciabatta bread, cut into cubes
    • ½ cup milk
    • 1 egg, lightly beaten
    • 1 cup Parmesan, finely grated
    • 2 tablespoon fresh parsley, finely chopped
    • ½ small onion, minced
    • 2 cups wild mushrooms, chopped ( porcini, honey, shiitake mushrooms etc)
    • ⅓ glass white wine
    • ½ teaspoon fresh rosemary, finely minced
    • ⅔ cup butter
    • 1 tablespoon 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 tablespoon 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 tablespoon 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.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 582kcal | Carbohydrates: 29g | Protein: 37g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 766mg | Potassium: 842mg | Fiber: 4g | Sugar: 5g | Vitamin A: 473IU | Vitamin C: 4mg | Calcium: 373mg | Iron: 3mg

    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.

     

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    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


    Welcome to my kitchen!
    I’m Andrea, I'm Italian, and I absolutely LOVE cooking.
    Grab a fork and join me!
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