Lemon-Ginger Meatballs
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 18
- •1 pound ground pork (the fattier the better!)
- •4 shiitake mushrooms stemmed and minced
- •1 tablespoon minced fresh mint leaves
- •1 tablespoon minced fresh basil leaves
- •1 tablespoon minced fresh italian parsley
- •1 egg white (optional—as i mentioned above i accidentally left it out, and the result was still delicious!)
- •1 1/2 teaspoons grated fresh ginger
- •2 teaspoons grated lemon zest
- • 1/2 teaspoon diamond crystal kosher salt
- •freshly ground black pepper
- •freshly chopped herbs (optional garnish)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
-Heat the oven to 425° F with the rack in the middle. -In the meantime, mince the veggies. -Grab a large bowl, and combine the pork, mushrooms, herbs, and egg white (if you’re using it). -Using a microplane, zest your ginger… - lemon peel directly into the bowl. -Add the salt and pepper. -Roll up your sleeves and combine the ingredients. Don’t overwork the meat, but make sure it’s mixed well. You can use the green herbs as your guide—as soon as they’re well-incorporated, STOP mixing! Line a rimmed baking sheet with a silicone liner or parchment paper. -Divide the meat into 1½ tablespoon portions. (I use a disher to make the task easier.) Roll each meatball in your palms until they’re smooth. -Bake the meatballs in the oven for 12-15 minutes or until cooked through. -Top with freshly chopped herbs and dig in!
