Pork Porcini Meatballs with Fresh Herbs and Polenta
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings2
hours20
minutesThese are really good but having made them several times I have had to adapt the recipe. There are a few flaws with the original recipe. After making these several times, this is a much better recipe and the meatballs have more flavor. My kids and family loved these. If you don’t want to use pork, try beef or turkey. THIS MIXTURE CAN BE MADE 1 DAY AHEAD AND THEN MADE INTO MEATBALLS AND COOKED. IF MAKING AHEAD, COVER AND REFRIGERATE.
Ingredients
1 Tablespoon+2 teaspoons olive oil, divided
1 yellow onion, chopped fine (about 1 cup)
1/4 cup Fresh or dried(reconstituted) porcini mushrooms*
2 garlic gloved, chopped fine
3/4 cup panko
2 oz Parmesan cheese, fresh grated,1/2 cup
2 oz Pecorino cheese, fresh grated, 1/2 cup
2 Tablespoons fresh parsley, chopped fine
2 teaspoons fresh chopped rosemary
2 teaspoons fresh chopped mint
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 lb ground pork
1/4 cup porcini water*
Polenta, pasta, rice, or orzo
Directions
- Preheat oven to 400. Using oil or baking spray, spray a 9x13x2 dish and set aside. Bring 1/2 cup water to boil. Place dried porcini mushrooms in a bowl, and pour hot water over and allow to steep for 15-20 minutes.
- In a medium pan over medium heat, add 1 tablespoon oil, add the onions and sauté 3 minutes. Remove the mushrooms from the water and KEEP THE WATER. Chop up the mushrooms and add to the onions with the garlic, saute all together for 3-5 minutes. remove from heat and cool for 5 minutes.
- In a lg bowl, mix together the panko, cheeses, herbs, salt and pepper. Add the pork, egg, and cooled onion mixture and mix together well. Once everything is thoroughly combined, add in 1/4 cup of the porcini water. Add about a Tablespoon at a time and gently incorporate. Cover and refrigerate at least 1 hour or up to overnight. When I make this I cover and refrigerate about 4-6 hours.
- With gloves on, I roll out about 12-16 meatballs. Place in a well oiled baking dish and bake for 15 minutes, then raise the heat to get a little crust on top.
- Serve with polenta, green vegetables and more of the fresh herbs on top. It is delicious with a drizzle of good olive oil and a sprinkle of finishing salts.
