Meatballs in Porcini sauce
- Mar 26
- 3 min read
##Deliciously Savory Meatballs in Rich Porcini Sauce
Delightful, succulent meatballs served in a porcini and cooking cream sauce.
This dish requires minced mixed meat (beef and pork), spices, a piece of stale bread, a small amount of milk, porcini mushrooms, onion, garlic, parsley, and cooking cream. The preparation is both quick and straightforward. Please follow the recipe instructions.
Ingredients: simple, total time: 65 min., 11-12 meatballs
Meatballs:
400 g minced meat/ pork, beef
1 stale bread + 80 ml milk
2 Tbsp breadcrumbs +5 Tbsp for rolling
1 egg
1 full tsp allspice
1 flat tsp salt
1 full tsp dry spice Vegeta
1 tsp black pepper
3 medium cloves of garlic/ or 2 large minced
1 head of medium onion/ finely chopped
1 full Tbsp flour
Porcini sauce:
Olive oil EVO to taste
1 cube of butter/ 20 g
1 small onion/ finely chopped
1 small clove of garlic/ minced
1 small carrot/ blended
270 ml liquid of Porcini
40 g dry Porcini/ soaked in water and chopped
200 ml cooking cream
2-3 Tbsp Parmesan cheese
1 Tbsp parsley/ finely chopped
Preparation:
Preparation meatballs, vegetables and Mushrooms:
In a deep bowl, add all the ingredients for the meatballs except the oil. Mix everything well by hand for about 10 minutes.
Cover with plastic wrap and refrigerate for 20 minutes.
During this time, prepare the vegetables chopped according to the description above.
Soak porcini mushrooms in 300 ml lukewarm water and leave for 10 minutes. Don't throw away this liquid, you will use it for the sauce.
Remove the meat from the refrigerator and form with wet hands the meatballs into medium balls, about 50 g weight each.
Roll in crumbs, and shape again, this way you will remove excess crumbs.
Fry meatballs in olive oil until well browned on all sides.
Place on a plate lined with kitchen paper.
When you've finished the meatballs, prepare the porcini sauce.
Porcini Sauce:
Fry the onion in a little oil for about 3 minutes to low moderate heat, until softened.
Add the blended carrot, mix well and simmer for about 5 minutes, stirring occasionally. Add 100 ml of liquid from the Porcini and let it soften.
Now add well-drained and chopped Porcini mushrooms and 150 ml liquid, simmer until soft for about 10-15 minutes. Meanwhile add salt and black pepper to taste.
When the liquid has almost evaporated (there should be some liquid in the pan), add the butter and garlic. As soon as it smells fragrant, and butter melted, pour the rest of the liquid and let it simmer for about 5 minutes. Mix all well.
After a while, when everything has softened, pour cooking cream and mix everything well.
Control the taste and add spices as needed.
Return meatballs to the sauce.
Cook until the sauce thickens, about 5-7 minutes.
At the end sprinkle over meatballs Parmesan and chopped parsley. Let it simmer 1 minute. Remove from heat.
Serve warm immediately with rice or mashed potatoes.
Buon appetito!
NOTE:
Instead of cooking cream, you can use 100 g of Philadelphia cheese mixed with 250-300 ml of milk.
If your Porcini cream is thick, add a little milk or a little water.
Instead of Porcini mushrooms, you can use 150 g of button mushrooms.
Instead of parsley in the sauce, you can add thyme if you like.
Instead of Parmesan, you can add grated Cheddar or Gouda cheese.
Keep the rest of the food in the refrigerator for up to 4 days, sprinkled.
Do you want to try something a little different?
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