Pork Mushroom Meatballs Recipes

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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



Mushroom-Pork Lion's Head Meatballs image

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.

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

VEAL AND PORK MEATBALLS WITH MUSHROOM GRAVY AND EGG NOODLES

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield s: 4 servings

Number Of Ingredients 25



Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles image

Steps:

  • Preheat the oven to 400 degrees F.
  • For the meatballs: Soak the bread in the milk in a small bowl.
  • Put the pork and veal in a large bowl. Squeeze the liquid from the bread and mash it into small crumbs between your fingers as you add it to the bowl. Add the Parmigiano-Reggiano, garlic, eggs, parsley, a healthy drizzle of EVOO and some salt, pepper and nutmeg and mix gently to combine.
  • Keep a bowl of warm water on hand for rolling the meatballs. Place wire racks over 2 rimmed baking sheets. Roll the meat mixture into 1 1/2-inch balls, moistening your hands as needed, and place on the racks (24 meatballs balls per rack). Bake until cooked through, 18 to 20 minutes.
  • For the mushroom gravy: Bring the stock to a simmer in a small saucepan. Add the dried mushrooms and simmer until soft.
  • Meanwhile, heat the butter and EVOO in a saucepan over medium to medium-high heat. Add the fresh mushrooms and cook until browned, 12 to 15 minutes. Add the thyme, garlic and shallots. Season with salt and pepper and cook, stirring, 2 to 3 minutes more. Add the flour and cook, stirring, for 1 minute. Deglaze the pan with Marsala, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon. Chop the reconstituted mushrooms and add to the gravy. Pour in most of the stock, reserving the last few spoonfuls, as grit may settle here. Stir in the cream and cook until the gravy thickens a bit. Add half the meatballs to the gravy. (Reserve the remaining meatballs for another meal, such as Stuffed Peppers with Broken Meatballs and Rice.)
  • Cook the noodles in salted boiling water until al dente. Drain the noodles and divide among plates. Top with the gravy and meatballs, and garnish with parsley.
  • Cook's Note: The meatballs and gravy can be covered and refrigerated for a make-ahead meal. Reheat, covered, over medium heat while you cook the pasta. Add a ladle of the starchy cooking water to the gravy if needed to thin.

2 slices white bread, crusts trimmed
1 cup whole milk or half-and-half
1 1/4 pounds ground pork
1 1/4 pounds ground veal
1 cup grated Parmigiano-Reggiano
4 cloves garlic, grated or made into a paste
2 eggs, lightly beaten
A handful of fresh flat-leaf parsley leaves, finely chopped
EVOO, for drizzling
Kosher salt and freshly ground pepper
Freshly grated nutmeg
2 cups chicken stock
1/4 cup dried porcini mushrooms
3 tablespoons butter
1 tablespoon EVOO
8 ounces cremini mushrooms, thinly sliced
2 tablespoons finely chopped fresh thyme
2 cloves garlic, finely chopped
1 shallot, finely chopped
Kosher salt and freshly ground pepper
1 heaping tablespoon all-purpose flour
1/2 cup Marsala or dry white wine
1/2 cup heavy cream
1 pound extra-wide egg noodles or egg tagliatelle
Finely chopped fresh flat-leaf parsley, for garnish

PORK MEATBALLS

This recipe is one of my favorites. My mom used to make the moist, flavorful meatballs often, and they were part of our traditional dinner on Shrove Tuesday, served with homemade gnocchi. -Joan Newberry, Indiana, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 9



Pork Meatballs image

Steps:

  • In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.

Nutrition Facts : Calories 511 calories, Fat 33g fat (14g saturated fat), Cholesterol 235mg cholesterol, Sodium 1731mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein.

1 egg, lightly beaten
1 slice bread, crumbled
1 garlic clove, minced
1/4 cup grated Romano or Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
3/4 pound ground pork
1 can (14-1/2 ounces) beef broth

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



Roasted pork meatballs with garlic mushrooms image

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

1kg pack minced pork , preferably organic
1 onion , roughly chopped
1 large bunch parsley
grated zest 2 lemons
500g pack open cup mushroom
2 garlic cloves , thinly sliced
2 tbsp olive oil
6 tbsp medium sherry
200g pot crème fraîche

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



Pork, Mushroom and Soy Sauce Meatballs image

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

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

MEATBALLS WITH CREAMY MUSHROOMS & MASH

Serve up this crowd-pleasing meal of meatballs in a creamy mushroom and thyme sauce. Enjoy with green veg and mash for a delicious family dinner

Provided by Cassie Best

Categories     Dinner, Supper

Time 55m

Number Of Ingredients 13



Meatballs with creamy mushrooms & mash image

Steps:

  • Cook the potatoes in a large pan of boiling water for 15 mins until tender. Drain, return to the pan, add the butter, milk and season, then mash until smooth. Keep warm until you're ready to serve.
  • Meanwhile, combine the mince, parmesan, grated apple and some seasoning. Shape the mixture into ping-pong-ball-sized meatballs. Heat half the oil in a wide pan over a medium heat. Fry the meatballs for a few minutes, stirring, until golden all over. Transfer to a plate.
  • Heat the remaining oil in the pan, and fry the onion for 8-10 mins until soft and translucent. Add the garlic, mushrooms and thyme, then season and fry for 10 mins more until the mushrooms are soft and most of the liquid has evaporated. Stir in the crème fraîche.
  • Cook the peas or green beans in a pan of boiling water for a few minutes until tender. Drain and leave to steam-dry. Stir the meatballs through the sauce and cook for 1-2 mins until hot and cooked through, then season. If you want to make the meatballs ahead, leave to cool. Will keep chilled for up to a day. Reheat thoroughly. Serve alongside the mash and veg.

Nutrition Facts : Calories 676 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 38 grams protein, Sodium 0.6 milligram of sodium

600g floury potatoes , such as Maris Piper or King Edwards
50g butter
50ml milk
500g pork or turkey mince (10% fat)
20g grated parmesan
1 apple , peeled, cored and grated
2 tbsp olive oil
1 onion , chopped
2 garlic cloves
300g mushrooms , sliced
small bunch of thyme , leaves picked
200g half-fat crème fraîche
300g peas or green beans

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