Pork, Mushroom and Soy Sauce Meatballs
1 lb ground pork
1 lb ground veal
or use ground beef
1-2 tablespoon olive oil
1 medium yellow onion, very finely chopped
2 garlic cloves, very finely chopped
1 lb mushrooms, 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
Preheat the oven to a moderate heat.
Heat the oil in a sautÃ© pan (preferably non-stick), add the onion and garlic, and sautÃ©, while stirring, until the onion and garlic are soft but not browned.
Add the chopped mushrooms and sautÃ©, 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.