Polpette e funghi

Mushrooms and meatballs

I served these meatballs with sauteèd mushrooms to keep it simple, yet tasty. You could add other vegetables too. Great as a second course, main meal or an alternative Sunday lunch.

Ingredients - serves 2-3:

1. 350 g good quality pork and beef mince

2. Small slice of bread soaked in milk (helps to keep the meatballs soft)

3. 1 egg

4. Chopped fresh parsley

5. Tablespoon grated parmesan

6. Salt and pepper to taste

7. 400 g in season mushrooms

8. Olive oil

Method:

1. Mix mince, egg, parsley, parmesan and salt and pepper together in a bowl.

2. Soak bread in milk for a minute and add that as well.

3. Mix well, first with a fork and then with your hands until you have a fully compact mixture.

4. Shape into equal sized balls that fit nicely in the palm of your hand. Set on a plate.

5. Heat some olive oil in a pan and cook meatballs on a medium heat for about 10-12 mins or until cooked.

6. Meanwhile, wash and chop mushrooms.

7. Remove meatballs when cooked and set a side.

8. Add a little more oil to the same pan if too dry. Sauté mushrooms for about 5-7 mins until they release their natural water and start to crisp up a bit.

9. Now add the meatballs back in and heat thoroughly for 2-3 minutes. Serve with more fresh parsley.