Mini-Meatballs in Wild Mushroom Sauce
- 1 cup (1 ounce) dried porcini mushrooms
- 1 cup boiling water
- 1/3 cup plain dried bread crumbs
- 1 large egg plus 1 large egg yolk
- 2 tablespoons finely chopped fresh parsley
- 1¼ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 12 ounces ground beef round
- 12 ounces ground veal
- 12 ounces ground pork
- 2 cups beef broth, preferably homemade, heated
- 10 ounces cremini (baby portobello) mushrooms
- 4 tablespoons unsalted butter
- 3 tablespoons finely chopped shallots
- 1/3 cup all-purpose flour
- 1/3 cup heavy cream
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley, for garnish
Instructions:
Take these updated Swedish meatballs, which definitely do not
include canned soup. Polish up the chafing dish to serve these creamy morsels.
- Quickly rinse the dried mushrooms in a wire sieve under cold water to remove grit. Combine the mushrooms and boiling water in a small bowl until the mushrooms soften, about 25 minutes. Strain the mushrooms in a wire sieve lined with a single layer of moistened paper towels set over a bowl; reserve the soaking liquid. Chop the soaked mushrooms and set aside.
- To make the meatballs, position two racks in the center and top third of the oven and preheat the oven to 375°F. Lightly oil two large rimmed baking sheets.
- Mix the bread crumbs, egg, yolk, parsley, salt, and pepper in a large bowl. Add the beef, veal, and pork, and mix with your clean hands until the mixture is combined. Using about 2 teaspoons for each, roll into 48 balls. Place on the baking sheets. Bake the meatballs until lightly browned and cooked through, about 20 minutes.
- Transfer the meatballs to a bowl. Pour off the fat from the baking sheets. Pour 1 cup of the hot broth into each baking sheet and scrape with wooden spatula to loosen the browned bits. Pour the liquid into a 1-quart glass measuring cup. Add the mushroom soaking liquid and enough hot water to make 3 cups. Set aside. (The meatballs can be made up to 2 days ahead, cooled, covered, and refrigerated.)
- To make the sauce, in batches, pulse the cremini mushrooms in a food processor fitted with the metal chopping blade until they are finely chopped. Melt 2 tablespoons of the butter in a large skillet over mediumhigh heat. Add the chopped mushrooms and cook until the juices evaporate, about 8 minutes. Add the shallots and cook until the mushrooms are lightly browned, about 2 minutes longer.
- Add the remaining 2 tablespoons butter to the skillet and melt. Sprinkle in the flour and stir well. Stir in the beefmushroom liquid and heavy cream. Boil until reduced by about one-fourth, about 5 minutes. Season with salt and pepper. (The sauce can be made 1 day ahead, cooled, covered, and refrigerated. Reheat gently in a large skillet until simmering.)
- Add the meatballs to the sauce and cover. Cook over medium heat until the meatballs are heated through, about 5 minutes. Transfer to a chafing dish, sprinkle with parsley, and serve hot with toothpicks for spearing the meatballs.