Polpettine (Italian Meat Balls)

2 tablespoons porcini mushrooms
2/3 cup warm water
1 pound lean ground beef
2 cloves garlic, minced
4 tablespoons fresh parsley chopped
3 tablespoons fresh basil chopped
1 egg
6 tablespoons bread crumbs
2 tablespoons Parmesan cheese freshly grated
2 dashes salt and pepper
2 tablespoons olive oil
1 onion very finely chopped
1 tomato
1 glass dry white wine
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 and reserve.
2. 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 about 2.5 cm/1 inch in diameter. (Makes about 36 balls)
3. 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 evenly on all sides. After about 5 minutes add the reserved mushroom water and the chopped tomato. Cook for another 5-8 minutes, or until the meatballs are cooked through.
4. Remove the meatballs to a heated plate with a slotted spoon. Add the wine to the pan and cook for a minute or two, stirring to scrape up any residue on the bottom of the pan. Puree the sauce over the meatballs , garnish with parsley and serve at once.

Number of Servings: 6

Recipe submitted by SparkPeople user FOSKED.