Mushroom meatballs: small, soft and very light

Soft, creamy and perfect for lunch or Sunday dinner. The Mushroom meatballs they are a second Very simple and full of taste.

The preparation can only be the classic one: stale bread left to soak in milk or water and a mix of ground wisely mixed with eggs, breadcrumbs, parsley, Parmesan and salt and pepper.

The extra ingredient, in this recipe, are the mushrooms. Better to choose the meadows, which lend themselves more to this type of preparations. They must be added to meatballs formed and already browned; Immediately after a few jumps in a pan and just before blending with a good glass of white wine.

It will be the cream, then, the real star of the whole dish, which will envelop meat and mushrooms, returning a second greedy and overwhelming flavor.

The mushrooms must be deprived of the final part, full of earth, and clean with a wet cloth rubbing slightly. Never put them under running water, they would lose nutrients and their unmistakable flavor.

Sprinkle the hard bread, put it in a bowl, add the milk and soak for about ten minutes.

Put both types of meat in a bowl and add the egg.

Also add the grated cheese, then season with salt and black pepper.

Chop a bunch of parsley and add it to the dough.

Squeeze the soaked bread, add it to the meat dough and work with your hands, then transfer to the refrigerator for 15 minutes.

If after the fridge the dough is still too soft, you can add 1-2 tablespoons of breadcrumbs.

Grease your hands with a drizzle of oil, form the meatballs and pass them in the flour, then put back in the fridge for 10 minutes.

In the meantime, clean the mushrooms.

Cut away the base full of earth, clean them with a damp cloth and cut them into thin slices.

Crush a clove of garlic with the side of the blade of a knife without peeling it.

Fry the garlic clove in a pan with a drizzle of oil, then add the meatballs and brown them externally.

Add the sliced ​​mushrooms when cooking and add a pinch of salt.

Cook for five minutes over moderate flame.

Deglaze with the white wine, lower the heat and cook for about ten minutes.

When the sauce thickens, turn off the flame and serve with a handful of chopped parsley.