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Mini Meatballs and Mushrooms

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Mini Meatballs and Mushrooms
Polpettini e funghi
by James Belardo

Inspired by those cocktail ‘Swedish’ meatballs that have become all the rage at pot-luck holiday parties we present our version, Mini Meatballs with Mushrooms. This dish can be used for a regular meal or pot-luck dinners.

Ingredients (Meatballs)
1.5 lb Ground beef or veal
1 egg
1/3 onions, diced
1-2 cloves garlic, diced
breadcrumbs (fresh bread)
salt and pepper
Flat-leaf parsley

Ingredients
Cremini Mushrooms, chopped
1/2 onion, sliced
2 cloves garlic, diced
olive oil
bacon fat
butter
1 cup beef stock
1/4 cup Worcestershire – optional
2 tbsp Zio’s Browning Sauce (beef)
1 tbsp cornstarch
Peperoncino Fiocchi (hot pepper flakes) – optional
Salt and Pepper to taste
Flat-leaf parsley

Suggested Starch
Brown Rice
Egg Noodles
Roast Potatoes

Directions
1. In 2-3 tbsp of olive oil and 1 tbsp bacon fat, fry the meatballs. When the meatballs are browned on all sides, remove and set aside.
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2.  Add the onions and Peperoncino Fiocchi (hot pepper flakes) to the pan, when the onions begin to turn translucent add the diced garlic and cook until tender.
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3. Once the garlic ‘just begins’ to brown, add the mushrooms, mix well.
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4. Add 1 tbsp butter, let melt and add 1 cup of beef stock
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5. Add 2-3 tbsp Zio’s Browning Sauce and (optional) 1/4 cup Worcestershire.
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6. Let cook for 5-10 minutes, add salt and pepper if needed. Note that the sauce should taste a little ‘sweet.’
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7. Add the tbsp of cornstarch to help thicken the gravy.
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8. Finish with some fresh cut flat-leaf parsley, mix well and serve with rice.
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Enjoy

The Grape Gourmet
• health • wellness • culture • flavor •

a Mo’zArt Production

Written by Zio James

December 7, 2015 at 6:13 PM

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