BBQ - Porcini Mushroom Meatballs

For the meatballs

- 500 g mixed ground meat
- 150 g fresh porcini mushroom caps
- 2 Friselle (Italian crispy bread)
- 80–100 ml milk
- 1 egg
- 50 g grated Parmigiano Reggiano
- 1 clove of garlic
- Fresh parsley
- Salt and pepper
- Extra virgin olive oil

For the porcini mushroom, onion, and beer broth

- Porcini stems
- 1 large red onion
- 30 g butter
- 1 tsp sugar
- 150–200 ml Radì Geofur Amber Ale
- 250–300 ml vegetable or meat broth
- Rosemary, thyme, and sage
- Salt and pepper

To serve

- 80–100 g Parmigiano Reggiano
- Milk or cream as needed for the Parmesan cream
- Fresh porcini mushrooms, thinly sliced
- Chives
- Extra virgin olive oil

Prepare the porcini mushrooms

Clean the porcini mushrooms and separate the caps from the stems. Cut the mushroom caps into pieces and briefly roast them on the grill. Then chop them coarsely. Set the stems aside for the mushroom stock later.

Prepare the meatballs

Soak the Friselle in milk, then squeeze out the excess liquid well and add it to the ground meat. Add the grilled porcini mushrooms, the egg, the Parmesan, the parsley, the garlic, and salt and pepper. Mix everything thoroughly and shape the mixture into uniform meatballs.

First grilling session

Preheat the kamado to 200–220 °C. Grill the meatballs over high heat until a rich, aromatic crust forms. Make sure they are not yet fully cooked through on the inside. Then remove them from the grill and set aside.

Porcini Mushroom, Onion, and Beer Broth

Melt the butter together with the herbs in a clay pot. Add the porcini mushroom stems and sauté until golden brown. Slice the red onion and add it along with salt and sugar. Deglaze with Radì Geofur Amber Ale and let most of the alcohol evaporate. Then pour in the broth and let everything simmer gently over low heat until the flavors have blended into a harmonious broth.

Finish cooking the meatballs

Add the seared meatballs to the porcini and onion broth. Close the kamado and continue cooking the meatballs for a few minutes, turning them carefully until they are cooked through.

Prepare the Parmesan cream

Gently heat the milk or cream and stir in the grated Parmesan. Stir until the mixture has a smooth, creamy, and slightly runny consistency. Add a little extra milk or cream if needed.

Plating

Arrange the meatballs on top of the porcini mushroom and onion mixture. Dot the Parmesan cream over the top in small dabs or decorative stripes. Garnish with paper-thin slices of fresh porcini mushrooms, chives, and a drizzle of extra virgin olive oil. Finally, drizzle a little of the aromatic pan drippings over the top.

The result

A robust, aromatic dish where the smoky notes of the grilled porcini mushrooms meet the natural sweetness of red onions and the subtle malty flavors of the Amber Ale. The Parmesan cream adds a rich, savory element, while fresh porcini mushrooms lend the dish additional sophistication and an intense mushroom aroma.