Homemade pork and mushroom meatballs
This particular dish is super lean and 100% pork meat. I made these meatballs using a piece of pork fillet that I had in my fridge and turned it into minced meat by chopping and bashing the meat using a cleaver until it was as minced-like texture as possible. Of course, using a packet of ready minced meat will be just as good. This meatballs recipe works with any kind of meat.
Prep time: .
- 500g pork fillet or minced meat
- 80g mushrooms, finely
- 1 large onion, finely chopped
- 3 tbsp plain flour
- 1 egg
- 3 tbsp soy sauce
- 1 tsp dried mixed herbs
- (As mentioned above, if using a piece of pork fillet, chop up the meat in small cubes or slices then bash the meat using the blunt side of the cleaver or a rolling pin, or you can use a food processor but I quite like the texture of the meat using the first method rather than a more blended texture).
- Mix all the ingredients together and roll the mixture into individual meatballs or small burger shapes.
- In a frying pan, heat a couple of tablespoons of oil on a medium heat. Add the meatballs to the pan and cook for a few minutes until the meat is firm enough to be able to turn over without it falling apart.
- Brown the other side of the meatball. Turn the heat down and gently cook, turning the meatballs every now and then until the meat is cooked through. This may take around 30 minutes.
- Tip: if meatballs starts sticking to the pan, instead of adding more oil to it, add around 3tbsp of water and simmer on a gentle heat. You could also put the lid on the pan and cook on a low heat. This then acts as a steamer to cook the meat without over-browning the meat.
- I served these meatballs on a bed of rice salad but these work well in a roll, some saucy pasta or on its own.