Makes about 14 meatballs
One of the most popular cicchetti at La Morra in Brookline, these meat croquettes are popular all over Venice, and every wine bar has a version. Chef and owner Josh Ziskin adds finely chopped prosciutto and porcini to ground beef, which makes the meatballs explode with flavor. The prosciutto adds much of the saltiness you need.
|¾||cup dried porcini,
soaked in 2 cups warm water for 30 minutes
|1||pound ground beef|
|2||tablespoons bread crumbs mixed with
1 tablespoon milk
|½||cup freshly grated
|2||eggs, lightly beaten|
|½||teaspoon black pepper|
|3||tablespoons vegetable oil, or more if needed|
|½||cup flour (for dredging)|
|1||cup white wine, plus more if needed|
1. Set the oven at 400 degrees.
2. Strain the porcini and squeeze out excess water from the mushrooms. Finely chop the mushrooms and transfer to a bowl. Add the beef, bread crumb mixture, prosciutto, Parmesan, eggs, salt, and pepper.
3. With wet hands, roll the beef into rounds the size of golf balls. Set onto a wax-paper-lined plate.
4. Heat a large skillet with a heatproof handle over medium heat. Add about 3 tablespoons oil, or enough to coat the bottom of the pan.
5. In a shallow bowl, roll the meatballs in the flour one at a time. Return to the wax-paper-lined plate.
6. Gently add the meatballs to the oil. Cook for 2 minutes on one side, then gently turn with tongs and cook 2 minutes on the other side.
7. Add enough wine to make a shallow layer in the pan. Bring to a boil and transfer to the oven. Cook the meatballs for 15 minutes, turning once or twice. Remove from the oven and let the meatballs rest for a few minutes, Serve with the juices in the pan. Adapted from La Morra