We are in the middle of the mushroom season, a foodstuff with intense aromas that can give that extra touch to even the simplest of dishes.
Today we are preparing them with meat and, precisely, with the food we consider to be ‘the favourite of young and old’: here is how to prepare delicious Turkey meatballs with porcini mushrooms.
And if you love meatballs, enjoy the “Meat balls and patties” section.
Turkey meatballs with Porcini mushrooms
1.8g carbohydrates per 100g
- 550g minced turkey meat
- 40g Parmigiano Reggiano cheese, grated
- 20g breadcrumbs**
- 1 egg
- 5g dried Porcini mushrooms
- 5g salt
- extra virgin olive oil
** Ingredients specific for celiacs
- Soak the dried mushrooms in lukewarm water.
Meanwhile, place the ground turkey meat in a bowl, add the egg, Parmesan cheese and breadcrumbs and mix well. Remove the soaked mushrooms from the water and save the water for cooking the meatballs.
- Cut the mushrooms into small pieces, add them to the meat, season with salt and mix again. Form patties and place them in a non-stick frying pan with a drizzle of extra virgin olive oil; brown them on both sides, then add the mushroom soaking water, put the lid on and cook the patties. After about 20 minutes, if a lot of liquid is present, remove the lid and brown the meatballs before serving.
Version with gluten of Turkey meatballs with Porcini mushrooms
Replace the gluten-free breadcrumbs with standard breadcrumbs.