Mushroom Meatballs (Greece)

This recipe comes from the island of Lesbos. The original name is Μανιταροκεφτέδες which consists of two words: manitaro, which is the Greek name for mushrooms and keftedes, which means meatball. It is very easy to make and very healthy since all the protein comes from the mushrooms, not meat or dairy products.

INGREDIENTS:

  14 oz of mushrooms
1 large onion
3 eggs
1 cup vegetable broth
6 slices of french bread (about 3.5 oz of bread)
Ground black pepper
Salt
Oregano
Cumin (optional but recommended because it makes meatball taste very "Eastern")
Extra virgin olive oil
Wheat flour
Fried tomato sauce (optional)
Bread flour (optional)
 

Wash well and chop very fine the mushrooms. Then dry mushrooms using a centrifuge or by placing them on absorbent paper towels. Meanwhile soak the bread in the vegetable broth to soften. The best thing is to fill half of a soup bowl and place the bread to soak. The bread should be wet, not "drunk". Now put the mushrooms in a bowl with the bread, chopped onion, a teaspoon of salt, a pinch of cumin, pepper and the three eggs. Knead with hands until everything is well mixed. The result is a rather loose dough so we can do two things: the first is to  "dry" gradually adding bread flour so that we can work smoothly or (recommended) form a ball with a spoon to quickly cover it with wheat flour and then throw in plenty of olive oil until is well fried.
It is usually served covered with tomato sauce. It is curious to try them with different types of mushrooms. Is like to eat a different recipe with each type.