Pork and Mushroom Meatballs

“When fall swings around, meatballs are one of the most comforting and versatile dinners around,” says 1993 F&W Best New Chef Nancy Oakes of Boulevard and Prospect in San Francisco. The richness of her pork meatballs is complemented by savory notes from freshly grated Parmesan cheese and a sharp saltiness from pecorino. Mixing in chopped porcini mushrooms lightens the meat mixture, making these meatballs airy and tender with a touch of nutty flavor. “You can pair them with different greens, chicories, and seasonal dressings,” Oakes says. Serve over pasta with tomato sauce or a hearty serving of creamy polenta.

Notes from the Food & Wine Test Kitchen

Resting and chilling the meat mixture before shaping it into balls helps to firm up the meat and allows the meatballs to hold their shape better while cooking. Even if you chill the meatballs for just one hour in the refrigerator, they are less likely to break apart.

Suggested pairing

Try pairing a red-fruited, medium-bodied Pinot Noir, like Craggy Range Te Muna Road Vineyard, with these hearty meatballs.

Make ahead

The meatball mix can be made ahead up to one day in advance and stored covered in the refrigerator. To reheat the meatballs, heat them in 350°F oven until they are warmed through, about 20 minutes.