ROASTED PORK MEATBALLS WITH GARLIC MUSHROOMS
Everyone loves meatballs, and these roasted pork ones make a fast and fantastic midweek meal
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Tip the pork, onion, half the parsley and the lemon zest into a food processor with lots of pepper and some salt if you wish, then pulse until well mixed.
- Shape the meat into 25-30 balls and put in a large roasting tin. Arrange the mushrooms in a separate flame-proof roasting tin, sprinkle with garlic and drizzle with the oil, salt and pepper. Roast the meatballs for 25 mins, adding the mushrooms on the shelf below after 10 mins.
- Transfer mushroom tin to hob. Stir in sherry and crème fraîche and bring to a gentle simmer. Stir in the meatballs, then spoon it all onto a large warm dish. Serve sprinkled with the remaining parsley, roughly chopped.
Nutrition Facts : Calories 432 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.32 milligram of sodium
MUSHROOM-PORK LION'S HEAD MEATBALLS
This recipe is sponsored by Mushroom Council. A perfect meatball has great flavor and balanced texture. Shiitakes add depth and complexity - plus they make the meatballs more tender.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 18
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
Deliciously moist and flavoursome meatballs to add to soups or your favourite spaghetti sauce, or to eat with a salad in a pita bread wrap. To make these, I played around with another of my recipes - Recipe #119121 - when I recently made KelBel's Recipe #94089. Because I still haven't found a sausage that I really, really like - I'm still looking! - I decided to add meatballs rather than include the sausage in KelBel's Tuscan Soup. I've just this year discovered the most fabulous European butcher's where I am able to buy incredibly lean pork/veal mince, which I've been using in all the recipes including ground or minced meat I've made since I've become a member of Zaar. Because parking is always difficult on Saturdays when I tend to go there, I asked them once what time they opened, thinking that maybe they opened a bit earlier than nine o'clock. "We are here two, three..." "No," I said, "What time are you open to customers?" "If we're here, we'll serve you," I was told. "Sometimes when we get here, there's a queue outside." Well I've yet to go there at THAT time! Anyway, to make these meatballs, my guess is that if you can't get good ground pork or veal, make them with ground beef.
Provided by bluemoon downunder
Categories Pork
Time 1h15m
Yield 60 meatballs
Number Of Ingredients 11
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.
Nutrition Facts : Calories 51.4, Fat 2.6, SaturatedFat 0.9, Cholesterol 20.4, Sodium 49.3, Carbohydrate 2.5, Fiber 0.2, Sugar 0.4, Protein 4.3
PORK MEATBALLS WITH ROSEMARY
Volumes have been written about ''new'' combinations of sauces and flavors for the delight of those who dine on pasta. We find this laudatory and have ourselves introduced ''new'' flavors for pasta. There are times, however, when we still have a slight craving for one or another of the basics, such as spaghetti with meatballs. These meatballs are easy to prepare and go well with the tomato sauce, the preparation of which we have also detailed. A bit of gustatory nostalgia never hurt anyone at the table.
Provided by Craig Claiborne And Pierre Franey
Categories dinner, weekday, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the pork in a mixing bowl.
- Heat two tablespoons of the oil in a saucepan, and add the onion and garlic. Cook, stirring, until onion is wilted. Add the mushrooms and cook until they give up their liquid. Continue cooking until liquid evaporates.
- Add the mushroom mixture to the meat. Add the rosemary, salt and pepper to taste, bread crumbs, egg and pepper flakes. Blend well with the hands.
- Shape the mixture into 18 balls. Dredge the balls in flour and shake off excess.
- Heat enough of the remaining oil in a skillet to reach a depth of about one-eighth inch. Add the balls and cook, turning as they brown, until browned all over. Add the balls to the tomato sauce and cook about 30 minutes.
- Serve with cooked spaghetti.
Nutrition Facts : @context http, Calories 648, UnsaturatedFat 13 grams, Carbohydrate 92 grams, Fat 18 grams, Fiber 8 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 1147 milligrams, Sugar 12 grams, TransFat 0 grams
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