"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Meatball and Mushroom Recipe

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This recipe for Meatball and Mushroom, by , is from Jacky V's , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jacky V's
Added: Thursday, October 11, 2007


6 tbsp x virgin olive oil
* fresh parsley (rinsed,dried and chopped)
* salt and pepper to taste
1 cup rose wine
1 8oz can of tomato sauce
1 10oz can pkg of button mushrooms (cleaned and sliced)
4 large portables mushrooms (no stems)
4 large meatballs (sliced into large pieces)
8oz shredded mozzarella cheese

1. Preheat oven to 375 bake portable caps with olive oil and salt and pepper, bake for 5 min sheet pan or until tender, set aside

2.Add remaining oil to fry pan heat to med. Add meatballs and cook for 5 min.

3. Add 1/2 cup rose wine and reduce heat by 1/2 simmer for 5 more min.
4. Add tomato sauce and simmer until sauce thickens about 5-7 min

5. Top each cap with equal portions.

6. In separate frying pan add 3 tabs olive oil and button mushrooms with salt and pepper cook until mushrooms start to brown. Add the other half of rose wine and simmer until liquid is gone.

7. Top each appetizer with cheese and set under broiler until cheese melts 1-2 min

Number Of Servings:
Number Of Servings:
4 servings




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