Asian Mushroom Meatballs 🍄🥩🍄 I Wanted To Make A Rec


Asian mushroom meatballs 🍄🥩🍄 I wanted to make a recipe that could use up any leftover paste’s I had in the fridge. This dish is usually made with 2 Tablespoons of either green or red Thai curry paste, but I used pad thai stirfry paste (3Tbsp) or you could also use laksa paste. Anything that has a great mix of asian flavours could work. Just make sure you adjust the quantities depending on the spiciness of the paste. I made this on Sunday ready to roll into balls and cook on Monday

500g mushrooms finely chopped
500g beef mince
2 spring onion chopped
2 handful of coriander chopped
2-3 Tbsp asian paste

Add mushrooms to frypan and cook untill all the moisture has evaporated and they look shriveled and dry. Let the mushrooms cool while adding all other ingredients into a bowl. Preheat oven to 180°c. When the mushrooms are cool add them to the bowl and mix thoroughly with your hands. Put 1 Tbsp of mixture into your hands and roll into a ball. Continue with all the mixture. I ended up with 18 balls. Place them on a baking tray and bake for 15minutes or until cooked through. Alternatively you can put olive oil in a frypan and cook meatballs (rolling them around to prevent them breaking up) for about 15minutes or untill cooked. Serve with some asian greens and/or rice

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