Oven-baked meatballs aromatized with bay leaves
Find out how to make this appealing recipe for oven-baked meatballs aromatized with bay leaves!
1 pack of AIA BonRoll Meatballs
4 bay leaves
Half a glass of still white wine
350 g mixed mushrooms (porcini, chiodini aka honey fungus, button mushrooms)
1 clove garlic
1 sprig rosemary
Extra virgin olive oil
If you fancy preparing a delicious yet simple dish, oven-baked meatballs aromatized with bay leaves are just the thing for you! This is a convivial and tasty dish for sharing with all the family and what’s more, your kids will love it. Oven-baked meatballs aromatized with bay leaves and lemon, served with mushrooms and potatoes make the ideal winter day recipe, when you feel like enjoying some deliciously warming comfort food.
So, here is the full recipe for oven-baked meatballs aromatized with bay leaves and lemon served with a side dish of potatoes and mushrooms! Arrange the meatballs on an oven tray previously lined with greaseproof paper and add a drizzle of olive oil, together with the bay leaves and lemon slices. Pop into the oven preheated to 180°C. Cook for 5 minutes before sprinkling the meatballs with the white wine.
Continue cooking for a further 10 minutes. In the meantime, peel the potatoes and cut them into fairly thick slices. Blanch the potatoes in salted boiling water and remove them after a couple of minutes. Take a wide frying pan and gently fry the garlic clove and rosemary in a little oil, add the trimmed mushrooms cut into pieces and toss them in the pan with salt and pepper to taste. Now add the potatoes to the mushrooms and cook the vegetables until soft. Serve the meatballs with their side dish of potatoes and mushrooms. Enjoy!