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1
Preheat the oven to a moderate heat.
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2
Heat the oil in a saute pan (preferably non-stick), add the onion and garlic, and saute, while stirring, until the onion and garlic are soft but not browned.
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3
Add the chopped mushrooms and saute, while stirring, until the mushrooms are just soft.
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4
Allow the onion, garlic and mushrooms to cool. If you transfer the onion/garlic/mushroom mixture to a plate (which is at room temperature), 5-10 minutes cooling time is ample.
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5
Combine the cooled mushroom mixture, minced veal/pork, egg, breadcrumbs, soy sauce, Greek seasoning and ground ginger in a bowl and mix until the ingredients are well-combined.
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6
Roll the mixture into balls, slightly larger than a walnut and slightly smaller than a golf ball. You should get about 60 meatballs from the mixture.
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7
Place the meatballs on lightly greased oven trays, turning them over once after you place them on the trays so that they are lightly oiled on the top.
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8
Cover the trays loosely with aluminium foil and bake the meatballs in a moderate oven for about 45 minutes, or until they are cooked all the way through.
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9
Add to soup or serve with your favourite spaghetti sauce over pasta.
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10
Chef's Note: These meatballs can be frozen. And unless you have a super-large ravenous family or you're feeding half the neighbourhood, you may well want to freeze some of the meatballs.
