Mushrooms Recipe

Thai Pork and Mushroom Meatballs

April 13, 2016

Thai Pork and Mushroom Meatballs 0 0 5 0

Australian MushroomsBy Australian Mushrooms      ,   

  • Cook 30 mins
  • 30 mins

    30 mins

  • Serve 4 Servings


400 g button, cup or flat mushroom

3 green onions, roughly chopped

3 tbsp vegetable oil

2 tbsp coriander paste or lightly dried coriander

400 g pork mince

2 tbsp red curry paste

1 egg

1 cup fresh breadcrumbs

Vegetable oil, for cooking

Iceberg lettuce, sweet chilli sauce and lime wedges, to serve


1Finely chop mushrooms by hand or alternatively, pulse in a food processor.

2Heat 1 tbs oil in a large non-stick frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until all moisture has evaporated. Set aside to cool for 10 minutes. Drain any excess moisture and transfer mushrooms to a bowl. Wipe pan clean.

3Add coriander paste to the mushrooms with the mince, curry paste, egg and breadcrumbs, mix until well combined.

4Shape into balls with damp hands. Place onto a tray, cover and refrigerate 1 hour if time permits (this helps hold meatballs together when cooking).

5Heat remaining oil in a large non-stick frying pan over medium heat. Cook meatballs, in batches 8 – 10 mins, shaking pan off often or until just cooked through. Serve with lettuce leaves, sweet chilli sauce and lime wedges.