Have you grown weary of Italian meatballs? These tasty Asian meatballs are based on ground pork. There’s no fish (or even fish sauce) in them. Rather, they are a blend of flavors that are easily created and eaten even quicker. They go well with white rice, however you want your rice, or fried noodles.
What you’ll need:
- 1 lb. medium-lean ground pork
- 1 small onion, chopped
- 4 cloves garlic, chopped
- Shiitake mushrooms to taste (reconstituted, finely chopped, with tough stems removed)
- 1 egg
- 1/3-cup panko
- 1/3-cup milk (not skim)
- 2T oil, sesame oil, if possible
- 2T Korean BBQ sauce
What to do:
- Pre-heat oven to 450-475 degrees
- Reconstitute and sauté the mushrooms,
- Sauté the onions until translucent,
- Add the garlic to the onions while sautéing. Make sure they don’t burn, as opinions take a lot more heat than garlic,
- Let these three ingredients cool to room temperature.
- In a container for a stick blender, add onions, chopped mushrooms, garlic 1T oil and 2T Korean BBQ sauce and puree. Try not to leave any chunks of mushroom.
- In a separate bowl, add the panko, then the milk. Mix until milk has mostly been absorbed by the panko.
- Add the ground pork, 1T of oil, and egg, then mix everything together with your hands until thoroughly combined.
- Now it’s time to add the mushroom/BBQ sauce purée. Again, mix the purée with your hands until everything is well blended.
- Shape into balls and cook in a glass bakery pan that’s been rubbed with a little oil to prevent sticking
- Cook for 15-20 minutes.