They're small, tasty and most importantly, still made like they used to be. Mushroom meatballs are a dish closely tied to the territory and traditional cuisine of Liguria – where meat and vegetables are the basic ingredients for every recipe – flavored with typical aromatic herbs grown in vegetable gardens throughout the area. Mushroom meatballs can be served with many side dishes like a fresh salad, green beans or sautéed zucchini. They can be served at room temperature, warm and freshly sautéed or even the next day!
Meatballs, a waste-saving dish
Meatballs are in fashion these days with the ever-increasing popularity of “anti-waste” recipes – made with the leftovers from meat cuts like leftover slices, roasts or meatballs even! The goal is always to maintain flavor. Often the richness of distinct flavors and the variety of meat cuts make for a delicious aroma as you cook, plus the recipe can change every time! Meatballs are undoubtedly one of the most cooked recipes with endless varieties.
Mushroom Meatballs Recipe
Serves 4
Mushroom Meatballs ingredients
7 oz minced veal, 7 oz veal udder (alternatively veal pulp), 1 oz dried mushrooms, Breadcrumbs from a stale piece of bread, Beef broth, A few leaves of marjoram and basil, 100 g grated Parmigiano Reggiano, One egg, Parsley, Garlic, White flour, Lard or frying oil, Salt and pepper to taste
How to make mushroom meatballs
First place the mushrooms in a bowl with cold water to soak them. Then soften the breadcrumbs in a little broth and boil the veal udder. Once cooked, chop and transfer to a bowl with the bread (liquid drained), chopped garlic, marjoram and basil followed by chopped mushrooms, parmesan cheese and some salt and pepper to taste. Mix all the ingredients with the egg. With floured hands, take a little of the mixture and make round balls, squeezing them a little in the middle. Once ready, fry them in a large saucepan heated with oil or lard. Cook on all sides until well-browned. Drain on a plate with paper towels. Garnish with parsley and serve.