Heart-Healthy Savory Pork Meatballs
Discover a guilt-free twist on a classic favorite with these Heart-Healthy Savory Pork Meatballs, perfect for those seeking a nutritious yet flavorful meal. Crafted with lean ground pork, nutrient-rich oats, and protein-packed egg whites, these meatballs offer a lighter option without compromising taste. Seasoned with garlic, onion, and a hint of reduced-sodium soy sauce, they’re perfectly balanced and full of savory goodness. The meatballs are gently browned for a golden crust, then baked in a low-sodium chicken broth to keep them juicy and tender. Ready in under an hour, this recipe makes a wholesome dinner for the whole family, complete with a hint of freshness from chopped parsley. Serve them solo or with your favorite side dish for a heart-smart meal that everyone will enjoy! Perfect for those searching for healthy pork recipes or low-sodium dinner ideas.
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Recipe Information
Ingredients
- 500 grams Lean ground pork
- 50 grams Oats
- 2 large Egg whites
- 2 tablespoons Reduced-sodium soy sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Chopped fresh parsley
- 1 tablespoon Vegetable oil
- 125 milliliters Low-sodium chicken broth
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a baking dish with the vegetable oil.
In a large mixing bowl, combine the lean ground pork, oats, egg whites, reduced-sodium soy sauce, garlic powder, onion powder, ground black pepper, and parsley. Mix until all the ingredients are fully incorporated.
Using your hands, shape the mixture into small, even-sized meatballs, approximately 1.5 inches in diameter. Aim for around 16 meatballs.
Heat a non-stick frying pan over medium heat. Add a small amount of vegetable oil if needed to prevent sticking.
Brown the meatballs in batches for about 4-5 minutes on each side until they are golden brown. Transfer to the prepared baking dish.
Once all meatballs are browned and in the baking dish, pour the low-sodium chicken broth over them.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and continue baking for an additional 5-10 minutes until the meatballs are cooked through and the chicken broth has reduced slightly.
Serve the meatballs warm, garnished with extra fresh parsley if desired.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.3 g | 135% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 1474 mg | 64% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 1.8 g | ||
| Protein | 124.6 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2535 mg | 54% | |
*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.
