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Mushroom Meatballs

Polpette di Funghi


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 ounces 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


Put 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 is featured on show 1711 — Mushrooms!


  1. Donna's avatar


    I love Mary Ann and her show. She reminds me of my mother's aunts....
  2. Steve gatt's avatar

    Steve gatt

    Note: There is a small error in the written recipie- you must sauté the mushrooms so they'll give up all that water - then cool a bit and proceed-
  3. Lori's avatar


    Do you think you can replace the breadcrumbs with cooked quinoa as is stated with Marry Ann's zucchini mushrooms? I tried that suggestion and the zucchini ones turned out great.
    Also, do you think they can be baked in the overn?

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