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Porcini Meatballs

 2 ounces dried porcini
 1/2 pound ground veal
 1/2 pound ground pork
 1 teaspoon kosher salt
 1/2 teaspoon coarsely ground black pepper
 2 teaspoons chopped fresh tarragon
 1 egg
 Olive oil

1. Place porcini in a heatproof bowl. Bring 2 cups water to a boil. Pour water over
porcini and let soak for 10 to 20 minutes. Strain the soaking liquid, reserving it for
another use. Finely chop porcini and mix, using your hands, with veal, pork, salt,
pepper, tarragon and egg.

2. Using your palms, form 1-inch round meatballs. Set them on a plate near the stove.
Generously coat the bottom of a large sauté pan with olive oil. Place over high heat.
When it is hot, place meatballs in pan, about an inch apart. Sauté until brown, then
turn them, browning all sides. Adjust heat so meatballs brown but do not burn before
cooking through. Drain on paper towels, or layer a serving platter with parchment
and place meatballs on it as they finish cooking. Serve warm or at room temperature.

Yield: About 40 meatballs


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