“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
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Return the skillet over med-heat, and add the butter in. Then fold the meatballs in and cook for 2 mins.
  6. 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.
  7. 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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