Potsticker meatballs

2 steps

Prep:30min

Makes 24 meatballs

Updated at: Thu, 17 Aug 2023 03:12:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories587.5 kcal (29%)

Total Fat45 g (64%)

Carbs5.7 g (2%)

Sugars1.4 g (2%)

Protein39.5 g (79%)

Sodium503.5 mg (25%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 ouncessliced shiitake mushrooms

⅓ cupcarrot

medium, scrubbed well and finely chopped

2 poundsground pork

2scallions

white and green parts, finely chopped

¼ cupcilantro leaves

and tender stems, finely chopped

1 tablespoonlow-sodium soy sauce

or tamari

¼ teaspoonsesame oil

pure or toasted

½ teaspoonkosher salt

freshly ground black pepper

¼ cupplain panko

optional

Instructions

Step 1

Combine the mushrooms, carrot, ground pork, scallions and cilantro in a mixing bowl. Take off your rings and FitBits and really get in there with your hands. The mixture will get a bit sticky and that’s A-okay. Add the soy sauce or tamari, sesame oil, salt and a few cranks of black pepper and mix to incorporate. Toss in the panko and mix just enough to evenly distribute it.

Step 2

Pinch off chunks of the mixture and roll them into golf-ball-size meatballs (say, 1½ inches wide). Grab a glass baking dish and arrange the meatballs into rows so they’re barely touching. If you need to stack rows, separate the layers with parchment paper. Cover tightly and keep in the fridge till you’re ready to cook, up to 4 days.

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