Mushroom Meatballs / Polpette di Funghi
MAKES 16 TO 18 1-INCH MEATBALLS
Mushroom meatballs from Sicily are made from the pinolini, mushrooms that are similar to the meaty and woodsy-tasting porcini. They grow at the base of pine trees and have a hint of a pine taste. If you can find fresh porcini, use them; otherwise select whichever fresh mushrooms look best in your local store as a substitute. Consider porcini, portobello, cremini, miataki, shittaki, oyster or button mushrooms.
- 10 INGREDIENTSounces fresh mushrooms, porcini, portobello, or cremini, cleaned, stemmed, rinsed and drained
- 1 egg, slightly beaten
- 3 cloves minced garlic
- 1/4 cup minced flat leaf Italian parsley
- 1/4 cup grated Pecorino cheese
- Salt to taste
- Grinding black pepper
- 2/3 cup fresh bread crumbs
- 1/4 cup peanut oil
- DIRECTIONSPut the mushrooms in a saucepan and cover them with water and cook them for 2 to 3 minutes. Drain and cool the mushrooms and then mince them finely. Place them in a bowl.
- Stir in the egg, garlic, parsley, cheese, salt, pepper and bread crumbs.
- Use your hands to form the mixture into small 1-inch round meatballs and fry them in the oil until they are browned and crusty. Drain them on paper towels and serve warm as an antipasto.
This recipe was featured on Season 17 - Episode 1711.