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Recipe by
Sicilian mushroom meatballs are a traditional Sicilian dish, prepared 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, golden-brown 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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Clean the mushrooms and steam them in very little water with a little salt
Step 2 of 7: Drain them, chop them finely and place them in a bowl
Step 3 of 7: Add the eggs, the garlic chopped with a handful of parsley, 2 tablespoons of pecorino and 2 of breadcrumbs, salt and pepper
Step 4 of 7: Mix everything together, possibly adding more breadcrumbs if the mixture is soft
Step 5 of 7: Shape 20-25 round meatballs
Step 6 of 7: Fry them in very hot oil until golden and place them on absorbent paper
Step 7 of 7: Put them on a warm plate and serve immediately
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving176 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 624 kJ149 kcal | 355 kJ85 kcal |
| Fat | 5.82 g | 3.31 g |
| of which saturated fatty acids | 2.02 g | 1.15 g |
| Carbohydrates | 8.47 g | 4.82 g |
| of which sugars | 3.48 g | 1.98 g |
| Fibre | 7.87 g | 4.48 g |
| Protein | 12.16 g | 6.92 g |
| Salt | 0.47 g | 0.27 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
