Wild Mushroom And Rosemary Meatballs

Serve 8

1 kg lean ground beef
3 eggs
3/4 cup breadcrumbs
1/2 cup grated parmesan cheese
3 cloves garlic chopped
1/4 bunch chopped parsley
2 tsp salt
½ tsp pepper

1/2 cup dried mushrooms soaked in 1 cup boiling water
3 cups veal or beef stock
1 can tomatoes (14oz can)
½ cup red wine
½ lb sliced shiitake mushrooms
2 sprigs fresh chopped rosemary

Combine all meatball ingredients in a bowl and mix well. Cook off a small sample to check seasoning
Shape into meatballs. Place on a lined baking sheet and bake in 350F oven.
To make sauce, combine dried mushrooms(with soaking liquid), stock, tomatoes and red wine to a boil. Puree sauce with hand blender and return to stove. Add shiitake’s and rosemary and simmer for 5 minutes. Add meatballs to sauce and re-warm.

This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

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