Pork Meatballs with Mushroom Cream Sauce - Kelsey

I didn't want to do all of the easier quicker recipes and leave myself with only the longer ones so I decided to make one that I kept thinking about. 

The picture in the book looked goooood.

Since I was making 3 recipes from the book at once I decided to do some prep work earlier in the day. For this dish, that meant prepping the meatball mixture. 

It starts with mixing ground pork and salt together and letting it sit for 30 mins.

In the meantime, sprinkle some gelatin onto some buttermilk and let that soak for 10 minutes.

Look at if after 2 minutes. I decided to mix it after seeing this.

Then you soak 2 slices of white bread with the crust cut off in the buttermilk/gelatin mixture for 10 minutes.

I don't feel like this is what he intended. But there was so little buttermilk that this was the only way I could get it to "soak". 

Then time to add the rest of the ingredients to the meat. 

I had to order this online because I could only find Vegemite in stores and enough of his recipes use it that I felt it was justified.

As well as soy sauce, an egg, garlic, anchovies, a little sugar, etc.

Then the bread mixture goes in.

And mix with your hands. These big lumps of soggy bread were annoying. 

I couldn't fully get rid of them. I thought this might be a problem while frying but it was totally fine. 

I put that in the fridge until I was ready to cook dinner.

Kenji wants you to fry the meatballs in so much oil. He called for two cups. I used one. It was fine.

While these were cooking I was chopping veg.

Mushrooms, onion, garlic.

Once the meatballs are done, set aside.

Melt butter and add the mushrooms. Cook until browned.

Add more butter and add the onion.

Add garlic. Sprinkle with some flour. Then add chicken stock.

Heavy cream and soy sauce. Add in the meatballs.

Let simmer until the thickness you want. And a squeeze of lemon juice at the end.

The whole thing was good but the meatballs themselves were incredible. I'm trying to come up with other recipes to use them in.

So this recipe is not very Mariam friendly with the pork and the gelatin but I feel like it's adaptable. You can easily switch out the pork for beef and I'm not sure if the gelatin is completely necessary. It was so good with the creamy sauce that I don't think it could ever be bad.