New York City Chefs Daily Recipe for 11/09/2001 : Recipe for Meatballs
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Meatballs recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 11/09/2001 : Recipe for Meatballs

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"As we graze it grows"

2 tablespoons dried Porcini mushrooms
2/3 cup warm water
1 pound lean ground beef
2 cloves garlic, finely chopped
4 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
1 egg
6 tablespoons plain breadcrumbs
2 tablespoons freshly grated Parmesan cheese
Salt and Freshly Ground Pepper
4 tablespoons olive oil
1 medium onion, very finely chopped
1/4 cup dry white wine
Chopped fresh parsley, to garnish

Soak the dried mushrooms in the warm water for 15 minutes.  Lift them out of the water and chop finely. Filter the soaking water through paper towels and reserve.  In a mixing bowl, combine the meat with the chopped mushrooms, garlic, and herbs.  Stir in the egg. Add the breadcrumbs and Parmesan, and season with salt and pepper. Form the mixture into small balls 1 1/2 inches in diameter.  In a large heavy frying pan or skillet, heat the oil.  Add the onion and cook over low heat until soft. Raise the heat and add the meatballs, rolling them often to brown them evenly on all sides.  After about 5 minutes add the filtered mushroom soaking water.  Cook for 5 - 8 minutes more, or until the meatballs are cooked through.  Remove the meatballs to a heated serving plate with a slotted spoon or spatula. Add the wine to the pan, and cook for 1 - 2 minutes stirring to scrape up any residues on the bottom of the pan. Pour the sauce over the meat balls.  Sprinkle with parsley, and serve at once.  Great as a main course or with pasta or rice.  Good cold too! Serves 3 - 4.
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