Polpette

• 3/4tup dried porcini, soaked in 2 cups warm water for 30 minutes
• 1tound ground beef
• 2tablespoons bread crumbs mixed with 1 tablespoon milk
• 2tunces prosciutto, finely chopped
• 1/2tup freshly grated Parmesan
• 2tggs, lightly beaten
• 1/2teaspoon salt
• 1/2teaspoon black pepper
• 3tablespoons vegetable oil, or more if needed
• 1/2tup flour (for dredging)
• 1tup white wine, plus more if needed

1. 1. Set the oven at 400 degrees.
2. 2. Strain the porcini and squeeze out excess water from the mushrooms. Finely chop the mushrooms and transfer to a bowl. Add the beef, bread crumb mixture, prociutto, Parmesan, eggs, salt, and pepper.
3. 3. With wet hands, roll the beef into rounds the size of golf balls. Set onto a wax-paper-lined plate.
4. 4. Heat a large skillet with a heatproof handle over medium heat. Add about 3 tablespoons oil, or enough to coat the bottom of the pan.
5. 5. In a shallow bowl, roll the meatballs in the flour one at a time. Return to the wax-paper-lined plate.
6. 6. Gently add the meatballs to the oil. Cook for 2 minutes on one side, then gently turn with tongs and cook 2 minutes on the other side.
7. 7. Add enough wine to make a shallow layer in the pan. Bring to a boil and transfer to the oven. Cook the meatballs for 15 minutes, turning once or twice. Remove from the oven and let the meatballs rest for a few minutes, Serve with the juices in the pan. Adapted from La Morra

porcini, ground beef, bread crumbs mixed, parmesan, eggs, salt, black pepper, vegetable oil, flour, white wine

Taken from www.epicurious.com/recipes/member/views/polpette-52449871 (may not work)