Sicilian mushroom meatballs are a traditional Sicilian dish made with cleaned porcini mushrooms, eggs, garlic, breadcrumbs, chopped parsley, grated pecorino cheese, extra virgin olive oil, salt, and pepper. The meatballs are then baked until they reach a crispy and golden texture. This tasty and light side dish is perfect to serve with meat or fish. Sicilian mushroom meatballs keep well in the refrigerator for up to 3 days.
Clean the mushrooms and steam them in very little water with a pinch of salt
Drain them, chop finely, and place them in a bowl
Add the eggs, chopped garlic with a handful of parsley, 2 tablespoons of pecorino, and 2 tablespoons of breadcrumbs, salt, and pepper
Mix everything together, adding more breadcrumbs if the mixture is too soft
Shape into 20-25 round meatballs
Fry them in very hot oil until golden brown and place them on absorbent paper
Place them on a warm plate and serve immediately
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Store the Sicilian mushroom meatballs in the refrigerator for up to 3 days.
Sicilian mushroom meatballs are a tasty and light side dish, perfect to serve with meat or fish.
Italia, Sicilia
| Energy (kcal) | 90.48 |
| Carbohydrates (g) | 5.04 |
| of which Sugars (g) | 2.3 |
| Fat (g) | 3.38 |
| of which Saturates (g) | 1.14 |
| Protein (g) | 7.22 |
| Fiber (g) | 6.16 |
| Sale (g) | 0.16 |
