-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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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