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How to Make Delicious Mushroom Pork Meatballs: Step-by-Step Guide - Microwave Recipes

How to Make Delicious Mushroom Pork Meatballs: Step-by-Step Guide

Q: Can I substitute chicken for pork in this recipe?
A: Yes, you can use chicken as a substitute for pork, but the flavor and texture will be slightly different.

Q: Is it necessary to use ice water in the meatball mixture?
A: Yes, ice water helps to keep the meat cool and firm, resulting in a better texture for the meatballs.

Q: Can I bake these meatballs instead of frying?
A: Yes, you can bake the meatballs at 180°C (350°F) for about 20-25 minutes or until cooked through.

Mushroom Pork Meatballs


  • Pork (from the hind leg): 500 grams
  • Ice water: 90 grams
  • Potato starch: 7 grams
  • Chicken essence: 5 grams
  • Salt: 15-20 grams
  • Shiitake mushrooms: Quantity as needed (not specified in the original recipe)
  1. Chop the pork into fine mince or ground pork.
  2. Rehydrate shiitake mushrooms if they are dried, then chop finely.
  3. Mix pork, mushrooms, ice water, potato starch, chicken essence, and salt thoroughly until the mixture becomes sticky.
  4. Form the mixture into small meatballs using your hands or a spoon.
  5. Heat oil in a pan and fry the meatballs until golden brown and cooked through.
  6. Drain the meatballs on paper towels to remove excess oil.
  7. Serve hot with your choice of sauce or as part of a meal.
  • High in protein from pork.
  • Contains beneficial nutrients from shiitake mushrooms.
  • Low in carbohydrates, with potato starch as a binder.
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