Rositi Mushroom Meatballs

Thoroughly clean the mushrooms, wash them, and dry them with a cloth. Remove any remaining water before proceeding: the mushrooms should be dry to the touch, so the batter doesn't become too moist and the frying process remains more even.

Chop the mushrooms into very small, uniform pieces. A fine grain allows the mushrooms to distribute evenly throughout the mixture and facilitates the formation of compact meatballs, without leaving large pieces that could compromise their hold.

Wet it soft bread crumb homemade, then squeeze it carefully to eliminate the excess water. soft bread crumb It should be soft but not runny: this consistency helps bind the dough without making it soft.

Combine the minced beef, mushrooms, and soft bread crumb squeezed, the pecorino, chopped garlic and parsley, eggs, salt and pepper. Mix until smooth. a mixture uniform, in which the ingredients are distributed without dry areas or lumps.

Take regular portions of dough and form them into compact meatballs. Shape each piece with your hands, applying just enough pressure to make them stick together. the mixture: the surface must be smooth and without cracks, a useful condition to avoid openings during cooking.

Separately prepare a sauce with extra virgin olive oil and tomato sauce. Heat the mixture until it is smooth and hot, without letting it reduce too much: the consistency must remain fluid enough to accompany the meatballs.

Heat the oil for frying and add the meatballs when it's hot. Fry until they're evenly golden brown and firm in texture; turn the meatballs gently to brown them evenly and cook them without breaking them.

Drain the meatballs and place them on paper towels, allowing them to absorb the excess oil. Serve hot with the tomato sauce prepared separately: the surface should remain golden brown, while the inside should be soft and well-combined.