This is the pork meatball recipe I used for an experiment that my friends and I did to see if the meat in Chinatown is safe to eat. (Note: The key is not to use too many ingredients so the flavour of the pork can really shine through)
Pork meatballs (makes 24 mini meatballs)
1 lb ground pork
1/2 cup chopped mushrooms
1/2 cup dry bread crumbs
1 tsp dried oregano leanes
1/4 tsp salt
1/4 tsp pepper
Preheat the oven to 375 degrees F.
In a medium bowl, mix together the ground pork, mushrooms, bread crumbs, oregano, salt and pepper. Shape into 24 mini meatballs.
Bake for 20-25 minutes until the juices run clear and the inside is no longer pink.
To make it into a meal (which is what we did after we finished tasting them) top meatballs with your favourite pasta sauce and sprinkle with shredded cheese. Serve over cooked pasta.