Technically these were supposed to be lemon ginger meatballs…but I forgot to add the lemon zest! We still really enjoyed these – moist and flavorful.
1 pound ground pork
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
1½ teaspoons grated fresh ginger
2 teaspoons grated lemon zest (I accidentally left it out)
½ teaspoon Diamond Crystal kosher salt
freshly ground black pepper
freshly chopped herbs (optional garnish)
Heat the oven to 425˚ F with the rack in the middle.
Combine the pork, mushrooms, herbs, and egg white. Add lemon zest and ginger.
Add the salt and pepper. Combine ingredients.
Line a rimmed baking sheet with a silicone liner or parchment paper.
Divide the meat into 1½ tablespoon portions (I used a cookie scoop).
Roll each meatball in your palms until they’re smooth.
Arrange the meatballs on the baking sheet, making sure to keep them evenly separated.
Bake the meatballs in the oven for 12-15 minutes or until cooked through.