Ground beef is one of those products that could be easily found pretty much anywhere. It could be cooked thousands of ways and what’s important, it’s the healthier option (compared to the pork) of red meat your body needs from time to time. It doesn’t require extraordinary skills to turn it into a nice dinner.
This recipe is one of the first ones we cooked together combining our cooking experience and preferences with what was in the fridge. And guess what – it became one of our favorite (and our friends, too). The otherwise dry minced meat turns into crispy on the outside, succulent from the inside flavorful mushroom meatballs.
Serves: 4 (makes 8 large meatballs)
Preparation & cooking time: 40 minutes
400g ground beef 500g baby (or small) portobella mushrooms, chopped very finely 100g cornflour *(cornstarch) 1 large onion, chopped 1 eggyolk 3 tbsp. olive oil Freshly ground black pepper Salt Oil for frying
Cornflour* (cornstarch) for coating
*we use a type of cornflour, that is coarser, a bit like semolina. If you can’t find this type, use cornstarch.
Chop onions and mushrooms. Heat olive oil in a large frying pan over medium to high heat. Cook the onions for 1-2 minutes and then add the mushrooms. Cover and check in about 5-6 minutes, if the mushrooms are dry, add some vegetable (or mushroom) stock. Season with salt and pepper, so mushrooms can unfold their flavor. In about 10 more minutes, check the mixture again – mushrooms should shrink and be twice as small compared to they were and the whole mixture relatively dry. Remove from heat and set aside.
In the meantime put the ground beef into a large bowl and add the egg yolk, salt and pepper and mix well by hand. Then add the mushroom-onion mixture to it and mix well again. It’s now time to start adding the cornflour with one hand, while keep mix up the mixture, with the other.
Once you’ve done, make 8 equal size balls and coat them with cornflour. Set aside for 5-1- minutes before frying them.
Heat a large non-sticking frying pan cook the meatballs for 6-7 minutes on each side (or les if you like them pink). Best served with green leaves salad.
If you want to add a special touch to the mushroom meatballs, add some wild mushrooms or porcini mushrooms – fresh or dried. If you are to use dried ones, soak them in warm water for ½ hour before adding them to the mixture.
If you are not fan of frying, you can also bake the meatballs. If you prefer this method, let the cornflour absorb some of the meatballs moisture and then bake them in a preheated oven at 180C (around 350F) for 20 minutes.
However this recipe is not suitable for barbequing – the meatballs fall apart.