Asian Meatballs with Shitake Mushrooms

You can not eat just one of these.  The shitake mushrooms add an interesting twist and the rice is a nice change to the usual breadcrumbs. They freeze well so make lots.

Asian Meatballs with Shitake Mushrooms


4 large shitake mushrooms
1 medium onion
4 garlic cloves
1/2 lb ground beef
1/2 lb ground turkey
1 egg
1/3 c cooked rice
1/4 c chopped flat Italian parsley
2 T soy sauce

Dash of chile peppers
Black pepper 


1 1/2 T brown sugar
1 T soy sauce

1 T rice vinegar
1 T sake (Or replace with rice vinegar)
1 T miso paste
1 T grated ginger 

Dice the mushrooms and onion and garlic, quite small and sautee. Chop the parsley finely. Mix the meat, egg, soy sauce, rice, sauteed veg, parsley, and pepper.  Form the balls into small golf-ball size. You can either cook them on the stove top in some oil or in a 400 degree oven for 25 mins. (If in the oven, turn them over 12 mins into baking – not essential, but it evens the cooking a bit.)

For the sauce: wisk everything together, and either pour over the meatballs or use as a dipping sauce. Sprinkle some more chopped parsley on top.

These are great as a cocktail food – make them a little smaller and stick a tooth pick in.

Makes about 30.

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