Monday, August 31, 2009
Easy Meatballs with Mushroom Sauce
I had ground beef on hand, homemade bread crumbs, fresh parsley, dried sage and dried black and shitake mushrooms. I combined the meat, fresh herbs, bread crumbs, anchovy paste, lemon and garlic; gently pan-fried the meatballs in olive oil and removed them to paper towels while I made a quick sauce.
A little red wine, a teaspoon of espresso powder, a pinch of salt and, finally, I added the cooked meatballs back to the sauce. Everything simmered for ten minutes and was spooned on top of freshly cooked short grain rice.