These meatballs have a sweet and salty taste that comes from the ground pork, applesauce, soy sauce, and carrots.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 8 |
| Yield: | 16 meatballs |
Ingredients
- 4 ounces dried mushrooms, chopped
- ½ cup warm water
- 1 pound ground pork
- 2 carrots, shredded
- ⅓ cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 egg white
- ½ cup applesauce
- ¼ cup water
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 2-quart baking dish with cooking spray.
- Place the dried mushrooms in a bowl. Pour 1/4 cup of warm water over the mushrooms; allow to soak until the mushrooms have rehydrated, about 30 minutes. Drain, reserving the water, and set both the mushrooms and water aside.
- Combine the ground pork, carrots, onion, garlic, 2 tablespoons soy sauce, the drained mushrooms, and the egg white in a large bowl; mix with hands until evenly combined. Form the mixture into 16 meatballs; arrange into the prepared baking dish.
- Stir the reserved water from the mushrooms, the applesauce, 1/4 cup water, maple syrup, 2 tablespoons of soy sauce, and brown sugar together in a bowl; pour over the meatballs. Cover the dish with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove the foil from the dish and continue baking until the meatballs are cooked through and no longer pink in the center, about 20 minutes more.
Nutrition Facts
| Calories | 194 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 2 g |
| Protein | 14 g |
| Saturated Fat | 3 g |
| Sodium | 521 mg |
| Sugars | 7 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
These were delicious! I added some dijon mustard, a TB of sage, a whole egg rather than egg white, 1/2 a sweet potato because I didn’t have enough carrots, and bread crumbs to the meatball mixture. I also added some yellow mustard to the marinade and served these over rice. The flavor was delicious. This is a keeper!
The meatballs cooked in about an hour. I left the mushrooms out altogether and they were very good.
I added salt and pepper and about 1/4 cup Pablo bread crumbs! Very tasty! Agree with some of the previous comments – needs more sauce.
These are great. I make homemade perogi’s every year for Christmas, and I used this as a filler. Sooooo delish!!!!
The blend seemed weird, but it worked. Served up with the Lo Mein Noodles with vegetables from this site and will definitely make both again.
This was very good. I did not have any applesauce but I had some apple juice. Enjoyed the sweetness of the sauce with the meatballs.
Wow! My Husband said meatball heaven. I did change a few things because he and my son do not like mushrooms. Used 1 tsp. hoisin and 1/2 tsp. fish sauce in the meatballs instead of the soy sauce and added a little diced green pepper and grated ginger root. For the sauce, I used 3/4 cup water and vegetable bullion cube instead of the mushroom soaked water. They turned out juicy and perfectly cooked with enough sauce served over ramen noodles.
I left out the mushrooms and added about 3 tbsp of bread crumbs. This was a big hit with my family. My boys loved it. I left the cover off for the last 30 minutes so the meatballs would have a bit of a crust and served it with brown rice.
What did I do wrong? I followed the directions to a T, omitting the mushrooms like some stated. It was awful! Meatballs were dry and tasteless. I made a whole batch and froze some, so next time I am going to try and doctor them up with some Dijon mustard for a “honey mustard” sauce.
This just didn’t work for us. The meatballs smelled delicious while they were baking but we didn’t care for the way they tasted.
These were wonderful! We didn’t have mushrooms on hand, yet it was still delicious! I would totally recommend this! We served it over rice but we want to try noodles next time!
I only rated this 3 because we didn’t care for the taste of the dried mushrooms in the meatballs. Once the mushrooms were picked out we enjoyed them and the sauce is very tasty and not overly sweet.
This is really good, I just had a couple of changes, I added some salt and pepper to the meatballs,also you need to have more sauce. I made pineapple rice and put the meatballs over. It was yummy!!!