Skillet Lemon Ginger Meatballs
- Yield 18 meatballs
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Skillet Lemon Ginger Meatballs sits in the Pork section of Regbie. The card serves 18 meatballs. Plan on 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 18 meatballs
- 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, skippable—as the cook mentioned above, the cook accidentally left it out, and the result was still satisfying!
- 1½ teaspoons grated fresh ginger or ¼ teaspoon ground ginger, see Note #2 above
- 2 teaspoons grated lemon zest
- Freshly ground black pepper
- Freshly chopped herbs, skippable finish
Method
Warm the oven to 425˚F with the rack in the middle.
Grab a large bowl, and combine the pork, mushrooms, herbs, and egg white (if you’re using it). Tip in in the ginger, lemon zest, salt, and pepper. Stir well with your hands but don’t overwork the meat.
Divide the meat into 1½ tablespoon portions and roll into balls. Set the meatballs on a parchment-lined rimmed baking sheet and make sure they are evenly separated.
Roast the meatballs in the oven for 12-15 minutes or until cooked through. Top with freshly chopped herbs and dig in!
