Mushroom Meatballs (Polpette ai Funghi)
Category: Main Courses
Servings: 20 Meatballs
Ingredients
| Ingredient | Quantity |
|---|---|
| Oyster Mushrooms (Pleurotus) | 250g |
| Grana Padano DOP (cheese) | 85g |
| Breadcrumbs | 85g |
| Eggs | 47g |
| Sausage | 300g |
| Thyme | 3 sprigs |
| Garlic | 1 clove |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Extra Virgin Olive Oil | As needed |
| Tomato Sauce (Passata di Pomodoro) | 500g |
| Fresh Basil | 4 leaves |
| Garlic (for sauce) | 1 clove |
Instructions
To begin preparing the mushroom meatballs, start by cleaning the Pleurotus mushrooms. Remove the earthy base of the stem and use a small brush or cloth to remove any dirt from the caps. Once cleaned, chop the mushrooms into small cubes.
In a skillet, heat a bit of olive oil over medium heat and add the garlic. Once the garlic becomes aromatic, add the chopped mushrooms and sauté them until they release their moisture and cook down. Remove the garlic from the skillet once the mushrooms are fully cooked.
While the mushrooms are cooking, prepare the tomato sauce. In a separate saucepan, heat a little olive oil and sauté the garlic clove until fragrant. Add the tomato passata and basil leaves, seasoning with salt. Let the sauce simmer gently over low heat, covered, to allow the flavors to meld.
Next, move on to the meatball mixture. Remove the casing from the sausage and place the meat in a large mixing bowl. Add the cooked mushrooms, grated Grana Padano cheese, breadcrumbs, and egg to the bowl. Season with salt and black pepper to taste. Using your hands, mix everything together until well combined.
Take approximately 30g of the mixture and roll it into a ball to form the meatball. Continue until all the mixture is used up – you should have about 20 meatballs. Set them aside on a tray.
Now, heat some olive oil in a non-stick pan over medium heat. Fry the meatballs, turning them occasionally to ensure they brown evenly on all sides. Once they are golden and crispy, remove them from the pan and set them aside.
By now, your tomato sauce should be ready. Remove the garlic from the sauce, and gently add the browned meatballs into the pan with the sauce. Avoid using a spoon to stir; instead, gently shake the pan to coat the meatballs in the sauce without breaking them apart. Let the meatballs cook in the sauce for 4-5 minutes over low heat, allowing the flavors to come together.
Your Mushroom Meatballs (Polpette ai Funghi) are now ready to be enjoyed. Serve them hot, accompanied by a side of your choice, and savor the rich, savory flavors of this delectable dish!
Tips for Success:
- Be gentle when shaking the pan with the meatballs in the sauce to prevent them from breaking apart.
- If you prefer a smoother sauce, you can blend the tomato passata before cooking.
- These meatballs pair wonderfully with mashed potatoes, pasta, or a fresh salad.
Enjoy this Italian-inspired dish for a hearty, flavorful meal!
