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Mushroom and Pork Meatballs with Broccolini Rice

September 12, 2020

This is another recipe I made while I was with my daughter last summer.  A winner in my book.  I love the way the recipe uses a pork tenderloin to make the meatballs instead of ground pork.  Yummy results!

This is a pretty simple but delicious recipe from Cooking Light.  I do recommend doubling up on the meatballs.  If you are making once the recipe, the sauce needs to double as well.  Well that’s what we like, it’s up to you.  Usually pork tenderloins come in a pound or so package and 20 ounces is 1 lb. 4 oz.  so if you double the meatballs you could use all the pork tenderloin.  Otherwise you will be left with 1/2 a pork tenderloin.  And the meatballs freeze well, another good reason to double up.

The brocollini rice is an added bonus:  makes for a complete meat.  You can substitute regular broccoli for the brocollini or spinach or even maybe peas.  Something green though, it’s so pretty.

The ingredients below is for once the recipe, meatballs and sauce.

Mushroom and Pork Meatballs with Broccolini Rice by Cooking Light December 2017

the meatballs:

1-1/2 cups shiitake mushroom caps (about 4 ounces) when going to the store get more than 4 ounces, to account for the stems that you will remove

10 ounces pork tenderloin, cut into 1/2 in. pieces

6 tablespoons panko (Japanese bread crumbs)

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 large egg


1 bunch Broccolini, finely chopped (or 5 ounces spinach, which I have done and is very good or 1 large broccoli floret)

1-2 tablespoons canola oil

the sauce:

3/4 cup chicken stock

1 tablespoon rice vinegar

1 tablespoon light brown sugar

1 tablespoon reduced sodium soy sauce

1/2 teaspoon chili garlic sauce (or more if you like it spicy, recipe says 1 tablespoon of sriracha chili sauce:  yikes!!  but I prefer chili garlic sauce)

1/4 cup chicken stock

2 teaspoons cornstarch


Cooked Rice (enough for 4 servings)

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon rice vinegar

Preheat oven to 400 degrees.

Place mushrooms and pork in a food processor and pulse 15 to 20 times or until finely chopped.  Check on the mixture using tongs to make sure everything is chopped up.  Add panko, salt, pepper, and egg.  Pulse for another 15 to 20 times until combined.  Again check the mixture using the tongs to make sure everything is incorporated.

Using a purple cookie scoop which is a little more than a tablespoon, or a rounded tablespoon,  divide pork mixture into meatballs.  Place on a parchment  lined rimmed cookie sheet.  Place in oven and bake for 10 minutes.

Heat 1-2 tablespoons canola oil in a large skillet over medium-high heat.  Add Broccolini and cook 6-8 minutes until crisp tender.  Place in bowl and set aside.

For the sauce, combine chicken stock, rice vinegar, brown sugar, soy sauce and chili garlic sauce in a bowl and stir to combine.   Pour into large skillet.  Add meatballs and simmer, covered, for about 3 minutes.  Combine the 1/4 cup of chicken stock with the cornstarch in small bowl.  Stir to combine and add to sauce with meatballs.  Cook for 1 minute until sauce is thickened.

Add salt, pepper and rice vinegar to cooked rice.  Stir to combine.  Add the cooked, chopped broccolini and stir to combine.

Serve meatballs over rice with sauce.


pork, mushrooms, panko, egg, salt and pepper:

place pork and mushrooms in food processor:

after 15-20 pulses:

add egg, salt, pepper and panko:

form into meatballs (this is double the recipe):

bake in oven:

1/4 of the meatballs will be dinner, the rest are frozen for future:


chop finely:

and saute:

set aside:

sauce ingredients:

add meatballs and simmer:

when done, add cornstarch slurry and cook:

add broccolini to rice with salt, pepper and rice vinegar, stir to combine:




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