PORK & MUSHROOM MEATBALLS
Tender meatballs made with ground mushrooms for extra moisture and savory flavor. and served with two Asian-inspired dipping sauces, one sweet and one spicy. These meatballs make the perfect football food or party appetizer but can also be a quick weeknight dinner.
Provided by @MakeItYours
Number Of Ingredients 27
Steps:
- To make dips:
- Combine the ingredients for each sauce in a small mixing bowl and set aside.
- To make meatballs
- Using a damp paper towel, wipe the outside of the mushroom caps well and remove the stem. Cut the mushroom caps into one-inch chunks and place in a small food processor*. Pulse until finely minced. The mushrooms should be super fine but not quite a paste.
- Once the mushrooms are finely chopped, add to a large mixing bowl with the remaining ingredients. The best tool to mix up meatballs is your hands. Feel free to wear disposable gloves if you're not into touching raw meat. Using your hands, mix all the ingredients until you have one smooth mixture. Form the meatballs into golf-ball-size balls.
- Once the meatballs have been formed, place a large nonstick skillet over medium heat. Add enough olive oil to coat the bottom of the pan. Once the oil is hot, add the meatballs in batches and cook for about 10 minutes total, turning 3-4 times while cooking.
- Keep the meatballs covered with foil to keep warm as you cook all of the batches. The meatballs will also keep in an oven on warm (or about 175 degrees) for up to an hour.
- Serve with sweet and/or spicy dips. Garnish with chopped green onions and cilantro and a sprinkle of sesame seeds.
- Recipe Notes
- If you don't have a food processor, you can also cut the mushrooms by hand, or checkout the link above for an inexpensive small version perfect for chopping jobs like this one.
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