Tender Pork Meatballs
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
-
Servings
30 meatballs
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Calories
128 kcal
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Course
Main Course, Appetizer
Tender Pork Meatballs
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Whether you're looking for a mouthwatering appetizer, a comforting main course, or a crowd-pleasing party dish, the pork meatballs are sure to impress.
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Ingredients
- 2 lb ground pork 900 g
- 2 eggs large
- ⅓ cup dried breadcrumbs 35 g
- 1 red onion small
- 3 garlic cloves grated
- ¼ cup mayonnaise 60 g
- 1 tablespoon Dijon mustard Note 1
- 1 teaspoon sweet paprika
- ½ teaspoon smoked paprika
- ½ teaspoon thyme
- ¼ teaspoon red pepper flakes or to taste
- ½ teaspoon fine sea salt or kosher more to taste
- ¼ teaspoon black pepper
- ½ cup all-purpose flour 60 g
- 4-5 tablespoons oil for frying, more as required
Instructions
- Combine the ground pork, beaten eggs, breadcrumbs + finely chopped onion, grated garlic, mayonnaise, mustard, spices, salt, and pepper in a large bowl. Mix gently and avoid overmixing, as it can result in tougher meatballs.2 lbs/900 g ground pork + 2 eggs + ⅓ cup/ 35 g dried breadcrumbs +1 small red onion + 3 garlic cloves + + ¼ cup/ 60 g mayonnaise + 1 tablespoon mustard + 1 teaspoon sweet paprika + ½ teaspoon smoked paprika + ½ teaspoon thyme + ¼ teaspoon red pepper flakes + ½ teaspoon salt + ¼ teaspoon pepper
- Shape the meatballs: Take a small portion (about ¼ cup = 55 g) and roll it between your palms to form a ball. Repeat the process with the remaining mixture. You will have 27-30 meatballs.
- Flour the meatballs: Place the flour on a large plate or into a shallow bowl. Dredge the meatballs through the flour and gently pat them to remove the excess. Place them on a baking sheet or a plate, ensuring they don’t touch each other.½ cup/ 60 g flour
- Pan fry the meatballs in batches: Heat 2-3 tablespoons of oil in a large skillet over medium heat; the pan’s bottom should be covered in a thin layer of oil. Add the first batch, ensuring they have enough space to cook evenly. Cook for about 8-10 minutes, turning them occasionally to brown all sides and ensure they are cooked through (Note 2).2-3 tablespoon oil
- Keep warm: Remove them from the pan and keep them warm. To achieve that, place them in an oven-safe dish and keep them in the warm oven at 200°F/ 95°C while you cook the rest of the meatballs.
- If the skillet is dry, add a bit more oil and fry the second meatball batch.1-2 tablespoon oil
- Baking method: Preheat the oven to 375°F /190°C. Place the shaped balls on a baking sheet lined with parchment paper. Bake them for about 20-25 minutes or until they are cooked through and browned on the outside.
Equipments used:
Notes
- Mustard: Substitute Dijon with yellow mustard.
- Use a meat thermometer (the Amazon link opens in a new tab) to ensure that the pork meatballs are cooked through and avoid overcooking. The internal temperature for pork should reach 160°F (71°C).
- Storage: Refrigerate in an airtight container for 3-4 days. Serve cold or reheat as desired.
Nutrition Information
Show Details
Serving
1meatball
Calories
128kcal
(6%)
Carbohydrates
3g
(1%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
33mg
(11%)
Sodium
88mg
(4%)
Potassium
106mg
(3%)
Fiber
0.3g
(1%)
Sugar
0.3g
(1%)
Vitamin A
76IU
(2%)
Vitamin C
1mg
(1%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30meatballs
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 128kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 33mg | 11% |
| Sodium | 88mg | 4% |
| Potassium | 106mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 0.3g | 1% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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