“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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Wild Mushroom Meatballs and Garlic Bruschetta

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Italian
Servings: 4
Author: The Petite Cook

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.
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