Best Pork Mushroom Meatballs Recipes

VEAL AND PORK MEATBALLS WITH MUSHROOM GRAVY AND EGG NOODLES

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.

PORK, MUSHROOM AND SOY SAUCE MEATBALLS

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.

PORK & MUSHROOM MEATBALLS

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.