Dairy-Free Succulent Pork Meatballs
Experience the ultimate comfort food with these Dairy-Free Succulent Pork Meatballs, a flavorful twist on the classic recipe that's perfect for those avoiding dairy or seeking a lighter alternative. Made with tender ground pork, gluten-free breadcrumbs for a grain-sensitive option, aromatic garlic and onion, and a touch of unsweetened coconut milk for extra moisture, these meatballs are irresistibly juicy and packed with bold flavors. Enhanced with smoked paprika and fresh parsley, they boast layers of savory, smoky perfection. Easy to prepare and baked to golden brown perfection, these meatballs are an excellent choice for busy weeknights or casual gatherings. Serve them with marinara sauce, in wraps, or over rice for a versatile and delicious meal your whole family will love.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 1 small (finely diced) Onion
- 2 cloves (minced) Garlic
- 60 grams Gluten-free breadcrumbs (or regular if not gluten-free)
- 1 large Egg
- 2 tablespoons Coconut milk (unsweetened, optional for extra moisture)
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 200°C (400°F) and lightly grease a baking sheet or line it with parchment paper.
In a large mixing bowl, combine the ground pork, finely diced onion, minced garlic, breadcrumbs, egg, optional coconut milk, chopped parsley, salt, pepper, and smoked paprika.
Using clean hands, gently mix the ingredients until well combined. Be careful not to overmix, as this can make the meatballs dense.
Scoop about 1 1/2 tablespoons of the mixture and roll it between your hands to form a meatball. Repeat with the remaining mixture, arranging the meatballs slightly apart on the prepared baking sheet.
Drizzle the meatballs with olive oil to help them brown and stay moist during baking.
Bake in the preheated oven for 18-20 minutes, or until the meatballs are cooked through and golden brown. The internal temperature should reach 71°C (160°F).
Once cooked, let the meatballs rest for a few minutes before serving. They pair beautifully with marinara sauce, in a sandwich, or over a bed of rice or salad.
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 3194 mg | 139% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.6 g | ||
| Protein | 141.7 g | 283% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 237 mg | 18% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 436 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
