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The Secret to Airy Meatballs Is Mushrooms

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“When fall swings around, meatballs are one of the most comforting and versatile dinners around,” says 1993 F&W Best New Chef Nancy Oakes of Boulevard and Prospect in San Francisco. The richness of her pork meatballs is complemented by savory notes from freshly grated Parmesan cheese and a sharp saltiness from pecorino. Mixing in chopped porcini mushrooms lightens the meat mixture, making these meatballs airy and tender with a touch of nutty flavor. “You can pair them with different greens, chicories, and seasonal dressings,” Oakes says. Serve over pasta with tomato sauce or a hearty serving of creamy polenta.

Frequently Asked Questions

  • How long do you bake meatballs in the oven?

    Most baked meatballs recipes recommend the oven temperature be between 350℉ and 400℉. For this recipe, the meatballs should be baked at 400℉ for approximately 15 to 17 minutes. For pork meatballs, make sure their internal temperature registers at least 160℉ by inserting a meat thermometer into the thickest portion of a couple of the meatballs. 

  • What are porcini mushrooms?

    Porcini mushrooms are a type of seasonal mushroom known for their meatier texture and rich, nutty flavor. They pop up from late summer into late autumn, peaking between September and October. During porcini season, you can buy porcini mushrooms at specialty grocery stores or farmers markets. If you can’t find fresh porcinis, you can purchase them frozen online from foraged.com.

  • Can I use dried porcini mushrooms?

    This dish recommends using fresh or frozen porcini mushrooms, but it is possible to reconstitute dry porcini mushrooms as a substitute. Soak the dried mushrooms in hot water for at least 20 minutes to reconstitute them. And be sure to strain and save the mushroom soaking water to use in soups, sauces, or stews.

Notes from the Food & Wine Test Kitchen

Resting and chilling the meat mixture before shaping it into balls helps to firm up the meat and allows the meatballs to hold their shape better while cooking. Even if you chill the meatballs for just one hour in the refrigerator, they are less likely to break apart.

Suggested pairing

Try pairing a red-fruited, medium-bodied Pinot Noir, like Craggy Range Te Muna Road Vineyard, with these hearty meatballs.

Make ahead

The meatball mix can be made ahead up to one day in advance and stored covered in the refrigerator. To reheat the meatballs, heat them in 350°F oven until they are warmed through, about 20 minutes.

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