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Pork and Mushroom Meatballs


  • 2 tbsp blend oil
  • 2 lb crimini mushrooms, sliced
  • 2 tbsp butter
  • 2 tbsp minced shallot
  • 1 tsp minced Thyme
  • 2 lb ground lean pork
  • 1/2 lb ground fatback
  • 1 ea onion, minced
  • 2 ea jalapeños, minced
  • 2 cloves garlic, minced
  • 1 ea Anaheim pepper, small dice
  • 5 each scallion, sliced thin, greens and whites
  • ½ tsp ground coriander
  • 1 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 1 tsp ginger powder
  • 8 eggs
  • 2 yolks
  • 2 cups panko breadcrumbs
  • 2 tbsp kosher salt
  • 1 tbsp cracked black pepper
  • Canola oil for frying


  1. Heat oil in a large frying pan. Add half mushrooms, and sauté until brown on both sides. Add half of the butter, half the shallots, and half the thyme. Cook a few more minutes until the shallots cook out. Drain mushrooms on a perforated pan. Repeat with remaining mushrooms. Set aside to cool.
  2. When the mushrooms are cool, process in a robot coupe until finely chopped.
  3. In a large electric mixer, combine the remainder of the ingredients including the chopped mushrooms with the paddle attachment for 30 seconds. Do not overmix.
  4. Form into 2 ounce balls by hand. Heat oil to a rondeau until just before smoking. Add the meatballs and sear on all sides until cook through. Drain on paper towels and re-season with salt and black pepper.
  5. Serve with Piri Piri Sauce, Romesco or any sauce you desire.

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