Tender Pork Meatballs

many meatballs made with ground pork on a vintage silver platter.

5 from 1 vote

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.

Prep Time30

Cook Time20

Course: Appetizer, Beef, Pork and Lamb, Main Course

Cuisine: American, German

Servings: meatballs

Calories: 128kcal

Author: Adina

Equipment

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.

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