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Meatballs with Porcini Mushrooms and Pecorino Romano Cheese


June 5, 2016

  • Prep: 30 mins
  • Cook: 30 mins
  • Yields: Serves 12


1 ounce dried porcini mushrooms, soaked in hot water for 30 minutes, reserve 1/4 cup liquid

1/4 cup milk

4 slices white bread

1 1/4 pounds ground beef or veal

1 egg

1/4 cup grated Cucina Classica Pecorino Romano cheese

2 tablespoons chopped fresh parsley, plus additional for garnish

4 cloves garlic, finely chopped and divided

1/2 teaspoon salt

3 tablespoons olive oil, divided

1 small onion, chopped

1 (28-ounce) can crushed tomatoes

2 tablespoons chopped fresh basil


1Preheat oven to 375°F. Drain mushrooms and finely chop. Combine milk with 1/4 cup reserved mushroom liquid. Add bread and let stand 5 minutes or until liquid is absorbed. Combine mushrooms, ground beef, bread with any liquid, egg, Pecorino Romano, parsley, 2 cloves garlic and salt. Mix well and chill in refrigerator 30 minutes.

2Meanwhile, make the tomato sauce. Heat remaining 2 tablespoons olive over medium heat in 3-quart saucepot, add onion and cook 5 minutes until softened. Add garlic and cook 2 minutes. Add crushed tomatoes and basil and simmer 30 minutes.

3Form chilled meatball mixture into 12 balls. Arrange meatballs on lightly oiled baking sheet. Bake 20 minutes or until browned and cooked through. Serve meatballs with sauce garnish with additional Pecorino Romano and parsley.