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Italian Autumn Meatballs

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Great beefy supper to have with crusty garlic bread and red wine.

Great beefy supper to have with crusty garlic bread and red wine.

Ingredients

Serves: 6

Metric Cups
  • 1 kilogram minced beef
  • 3 medium eggs
  • 125 grams breadcrumbs
  • 3 tablespoons fresh parsley
  • 1 pinch of salt
  • grated parmesan
  • ½ onion (chopped)
  • 300 grams mushrooms (or porcini chopped)
  • 250 millilitres single cream
  • 5 tablespoons milk
  • nutmeg (or paprika to taste)
  • 2⅕ pounds ground beef
  • 3 medium eggs
  • 4⅖ ounces breadcrumbs
  • 3 tablespoons fresh parsley
  • 1 pinch of salt
  • grated parmesan
  • ½ onion (chopped)
  • 10⅗ ounces mushrooms (or porcini chopped)
  • 9 fluid ounce heavy cream
  • 5 tablespoons milk
  • nutmeg (or paprika to taste)

Method

Italian Autumn Meatballs is a community recipe submitted by deborinha and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • To make the meatballs you need to mix the beef, eggs, cheese, breadcrumbs and parsley with the salt into a dough
  • then you need to roll into ballsthe size of golf balls.
  • You should make around 15.
  • Chop the onion and stir-fry in a pan with a knob of butter
  • adding the mushrooms when brown,
  • stir for a minute then add 6 of the meatballs and season with salt and pepper.
  • When the meat has browned and the juice from the onion and mushrooms has thickened add milk and cream and season a little more to taste.
  • Simmer cream till you see the tops of the mushrooms.
  • Serve hot with bread and lots of red wine.
  • Freeze the rest of the meatballs.
  • To make the meatballs you need to mix the beef, eggs, cheese, breadcrumbs and parsley with the salt into a dough
  • then you need to roll into ballsthe size of golf balls.
  • You should make around 15.
  • Chop the onion and stir-fry in a pan with a knob of butter
  • adding the mushrooms when brown,
  • stir for a minute then add 6 of the meatballs and season with salt and pepper.
  • When the meat has browned and the juice from the onion and mushrooms has thickened add milk and cream and season a little more to taste.
  • Simmer cream till you see the tops of the mushrooms.
  • Serve hot with bread and lots of red wine.
  • Freeze the rest of the meatballs.
  • Tell us what you think