When it comes to comforting meals that are quick to prepare yet packed with flavour, Meatballs in Shiitake Mushrooms ticks all the boxes. With only four key ingredients, this dish is a testament to the saying: simple is best. Seasoned pork mince nestled inside earthy shiitake mushrooms and simmered in a light broth, this dish is not only a family favourite but also a great way to impress on a busy weeknight.
Why this recipe works
This recipe is perfect for those moments when you want something hearty without the hassle. The combination of pork mince, fish sauce and shiitake mushrooms results in a dish that’s savoury, aromatic and deeply satisfying. My kids absolutely adore it, and it’s one their most requested meals – a sure sign of kid-friendliness.
Ingredients: Only 5, but big on flavour
1. Pork mince
Choose pork mince with around 15-20% fat for juicy, tender meatballs. If you’re working with leaner mince, don’t fret – a dash of olive oil will do wonders.
2. Shiitake mushrooms
These mushrooms are a pantry essential in my kitchen. Their slightly chewy texture and earthy flavour complement the pork beautifully. If you don’t already have them, dried shiitake mushrooms are now widely available in Oriental supermarkets or Amazon at a reasonable price.
3. Fish sauce
This is the flavour backbone of the dish. A couple of tablespoons of good-quality fish sauce gives the meatballs depth and a subtle umami hit.
4. Ground pepper
A simple yet effective seasoning to tie everything together.
5. Light soy sauce
This is the perfect addition to this dish, enhancing the natural flavour of the shiitake mushrooms.
How to make Meatballs in Shiitake Mushrooms
Soak the mushrooms
Begin by soaking the dried shiitake mushrooms in hot water. They’ll need about 10 minutes to soften, giving you time to prep the pork mince.
Season the pork mince
In a mixing bowl, combine the pork mince with fish sauce and ground pepper. Mix well to evenly distribute the seasoning.
Prepare the meatballs
- Take a small spoonful of the seasoned pork mince and press it into the softened mushroom caps. Gently smooth the edges to ensure the mince stays snug.
- With any leftover mince, roll it into small meatballs, these add a lovely variety to the dish.
Cook the meatballs
- Bring a pot of water to a boil, adding about half a litre.
- Carefully place the stuffed mushrooms and plain meatballs into the boiling water. Add a tablespoon of light soy sauce for extra seasoning.
- Reduce the heat to a simmer and cook for about 15 minutes.
Serve and enjoy
Turn off the heat, and you’re ready to plate up. Serve the meatballs with bowl of steamed rice, and don’t forget to ladle a couple of spoonfuls of the broth over the rice – it’s pure comfort in every bite.
What makes this dish special
The beauty of these meatballs lies in their simplicity. Thanks to the pork mince’s slight fattiness and the broth’s gentle cooking process, the meatballs stay moist and flavourful. The combination of savoury pork and slightly chewy shiitake mushrooms creates texture contrast that’s nothing short of delightful.
Pair with steamed jasmine rice and a side of greens for a well-rounded meal.
Love this dish? Check out my other recipes to enjoy with rice here!
Simplest Yet Delicious: Meatballs in Shiitake Mushrooms
Description
A quick and hearty dish featuring juicy pork meatballs nestled in shiitake mushrooms, simmered in a light broth. With just five simple ingredients, this kid-friendly recipe is perfect for comforting meal with steamed rice.
Meatballs in Shiitake Mushrooms
Instructions
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Prepare the Mushrooms
- Soak shiitake mushrooms in hot water for 10 minutes until softened.Â
-
Season the Pork Mince
- In a bowl, mix pork mince with fish sauce and ground pepper until well combined.Â
-
Stuff the Mushrooms
- Scoop a small amount of seasoned pork mince and press it into the softened mushroom caps.Â
- Smooth the edges to secure the filling.Â
- With any leftover mince, roll into small meatballs.
-
Cook the Meatballs
- Bring half a litre of water to boil in a pot. Add the stuffed mushrooms and plain meatballs.Â
- Stir in light soy sauce, reduce to a simmer, and cook for 15 minutes.Â
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Serve
- Turn off the heat and serve the meatballs in shiitake mushrooms with steamed rice.Â
- Ladle some of the flavourful broth over the rice for extra comfort.Â
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 312.26kcal
- % Daily Value *
- Total Fat 21.36g33%
- Saturated Fat 7.9g40%
- Cholesterol 72mg24%
- Sodium 725.44mg31%
- Potassium 551.08mg16%
- Total Carbohydrate 11.91g4%
- Dietary Fiber 1.81g8%
- Sugars 0.6g
- Protein 18.98g38%
- Vitamin A 2.36 IU
- Vitamin C 1.26 mg
- Calcium 20.88 mg
- Iron 1.26 mg
- Vitamin D 0.58 IU
- Vitamin E 0.01 IU
- Vitamin K 0.47 mcg
- Thiamin 0.77 mg
- Riboflavin 0.43 mg
- Niacin 6.65 mg
- Vitamin B6 0.56 mg
- Folate 34.42 mcg
- Vitamin B12 0.73 mcg
- Phosphorus 224.77 mg
- Magnesium 53.85 mg
- Zinc 3.38 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Pork Mince: if using lean pork mince, add a tablespoon of olive oil to keep the meatballs moist.
- Shiitake Mushrooms: dried shiitake mushrooms are more flavourful than fresh ones. Soak them in hot water to speed up the softening process.
- Broth Flavour: adjust the seasoning of the broth to your taste by adding more soy sauce or fish sauce.
- Serving: this dish is best served hot with steamed rice. Don't skip ladling the broth over the rice - it adds so much flavour!
- Leftovers: store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or in the microwave.