Iris’ Tuscan Meatballs / Polpettine alla Iris | Ciao Italia

Ingredients

• 3/4 pound cooked roast beef
• 1/4 pound (4 slices) mortadella with black peppercorns or pistachio nuts
• 1/4 cup parsley leaves
• 1/4 cup dried porcini mushrooms soaked in 1/2 cup warm water
• 1 tablespoon unsalted butter
• 2 large eggs, lightly beaten
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• Grinding coarse black pepper
• 1/2 cup prepared besciamella sauce
• Flour for coating meatballs
• Filippo Berio Extra Virgin Olive Oil for frying
• INGREDIENTS