Best Pork Mushroom And Soy Sauce Meatballs Recipes

Mushroom-Pork Lion's Head Meatballs image

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

12 ounces ground pork, preferably 70% lean
12 ounces shiitake mushrooms, stemmed (2/3 finely chopped, 1/3 left whole)
1 cup water chestnuts, finely chopped
1/4 cup Shaoxing wine or sake
6 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon sugar
1 1-inch piece fresh ginger (1/2 teaspoon grated, the rest cut into coins)
1/2 teaspoon Sichuan peppercorns, toasted and ground
1/4 cup minced scallions, plus 3 scallions cut into 2-inch pieces
1 tablespoon cornstarch
3 large eggs, beaten
2 tablespoons toasted sesame oil
1 cup panko
Vegetable oil, for frying
2 to 3 heads baby bok choy (8 ounces), trimmed and separated
6 cups low-sodium chicken broth
1/2 teaspoon ground white pepper

Steps:

Mix the ground pork with 5 tablespoons water in a large bowl. Mix in the chopped shiitakes, water chestnuts, Shaoxing wine, 3 tablespoons light soy sauce, the dark soy sauce, sugar, grated ginger, peppercorns, minced scallions, cornstarch, eggs and sesame oil. Stir in the panko.
Heat 2 inches vegetable oil in a large pot until a deep-fry thermometer registers 375˚F. Using wet hands, divide the pork mixture evenly into 8 large balls (the balls will not be firm). Using a slotted spoon, carefully add the balls to the hot oil in batches of 2 or 3. Cook, turning until browned, about 2 minutes. Remove and drain on paper towels.
Line the bottom of a Dutch oven with the bok choy. Arrange the meatballs on the bok choy, then top with the ginger coins, whole mushroom caps, scallion pieces, chicken broth, remaining 3 tablespoons light soy sauce and the white pepper. Bring to a boil, then reduce the heat to low, cover and simmer until the bok choy is tender and a thermometer inserted into the meatballs registers 165˚F, about 15 minutes. Discard the ginger coins.
Serve the meatballs and vegetables in bowls. Pour in the broth.

Pork, Mushroom and Soy Sauce Meatballs image

Provided by bluemoon downunder

Categories Pork

Time 1h15m

Yield 60 meatballs

Number Of Ingredients 11

1 lb ground pork
1 lb ground veal
1 -2 tablespoon olive oil
1 medium yellow onion, very finely chopped
2 garlic cloves, very finely chopped
1 lb wild mushroom, for a really great flavour, include some Swiss Browns, very finely chopped
2 eggs, lightly beaten
1 1/2 cups soft stale bread crumbs
1 1/2 tablespoons low sodium soy sauce
1 teaspoon all purpose Greek seasoning
1/2 teaspoon ground ginger

Steps:

Preheat the oven to a moderate heat.
Heat the oil in a sauté pan (preferably non-stick), add the onion and garlic, and sauté, while stirring, until the onion and garlic are soft but not browned.
Add the chopped mushrooms and sauté, while stirring, until the mushrooms are just soft.
Allow the onion, garlic and mushrooms to cool. If you transfer the onion/garlic/mushroom mixture to a plate (which is at room temperature), 5-10 minutes cooling time is ample.
Combine the cooled mushroom mixture, minced veal/pork, egg, breadcrumbs, soy sauce, Greek seasoning and ground ginger in a bowl and mix until the ingredients are well-combined.
Roll the mixture into balls, slightly larger than a walnut and slightly smaller than a golf ball. You should get about 60 meatballs from the mixture.
Place the meatballs on lightly greased oven trays, turning them over once after you place them on the trays so that they are lightly oiled on the top.
Cover the trays loosely with aluminium foil and bake the meatballs in a moderate oven for about 45 minutes, or until they are cooked all the way through.
Add to soup or serve with your favourite spaghetti sauce over pasta.
Chef's Note: These meatballs can be frozen. And unless you have a super-large ravenous family or you're feeding half the neighbourhood, you may well want to freeze some of the meatballs.