Veal meatballs with thyme and mushroom sauce - The recipe

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Preparation:

• Peel and coarsely chop carrots, onions and celeriac;
• Soak the porcini mushrooms in cold water;
• Soak bread in milk;
• Peel the thyme and chop it;
• Mince the meat, carrots, onions, celery and bread with a meat grinder;
• Add eggs and thyme to the mixture and season (salt, pepper);
• Make meatballs of 80 gr.;
• Dust the meatballs with flour and sauté them in oil;
• Deglass with white wine and pass the reduction (keep the reduction aside);
• Bake the meatballs in hot air oven for 20-30 minutes, at 180 °C.

For the sauce:

• Lightly chop the porcini mushrooms and stew them;
• Add reduction and demi-glacé;
• Refine with cream.

A typical traditional recipe from Ticino reworked by SSSAT (Swiss Italian Tourism and Hotel Management School of Bellinzona).