Pork & Shiitake Mushroom Meatballs

A Karen Barnaby recipe

5 dried Shiitake mushrooms

1 ¼ lb ground pork

1 tbsp soy sauce

½ tsp salt

¼ tsp pepper

¼ tsp garlic powder

½ tsp granular Splenda

2 tbsp green onions, chopped

½ teaspoon sesame oil

1 egg.

Cover the mushrooms with boiling water. Let stand 30 minutes or until soft. Squeeze out the water any remove any tough stems. Mince the mushrooms. Combine all ingredients with your hands until the mixture is no longer slimy from the eggs and starts to hold together.

Bring a large pot of water to a boil. Shape pork mixture into about 34 – 36 little meatballs, using 2 tsp mixture for each. I used my 2 tsp cookie scoop to measure them out. Drop into boiling water. When water returns to a boil, cover the pot and simmer 10 minutes or until the meatballs are cooked all the way thru.

Dipping sauce: Mix up a little soy sauce, water, fresh grated ginger, fresh grated garlic, a dab of minced green onion, a dab of Splenda, and a dash of hot sauce. Yum!