Name: Pork and Mushroom Meatballs
Ingredients: 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

Ingredients

Scale

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

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Instructions

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.
When the mushrooms are cool, process in a robot coupe until finely chopped.
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.
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.
Serve with Piri Piri Sauce, Romesco or any sauce you desire.