High Protein Succulent Pork Meatballs
Elevate your dinner table with these High Protein Succulent Pork Meatballs, a flavorful and nutritious twist on a classic comfort food. Made with lean ground pork, creamy ricotta, and a touch of Parmesan, these meatballs are tender, juicy, and packed with protein. Fresh parsley, garlic, and onion lend a burst of aromatic goodness, while oat flour ensures perfect binding without extra carbs. Pan-fried to a golden brown and optionally simmered in a rich tomato sauce, these meatballs are ideal for serving over pasta, rice, or zucchini noodles. With minimal prep and a quick cooking time, this versatile recipe is perfect for busy weeknights or cozy family meals, delivering both wholesome nutrition and mouthwatering taste.
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Recipe Information
Ingredients
- 500 grams Ground pork (lean)
- 2 large Eggs
- 120 grams Ricotta cheese (low-fat)
- 50 grams Parmesan cheese (grated)
- 3 cloves Garlic (minced)
- 1 small Onion (finely chopped or grated)
- 2 tablespoons Fresh parsley (chopped)
- 50 grams Oat flour (or breadcrumbs for binding)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil (for pan-frying)
- 1 cup Tomato sauce (optional, for serving)
Instructions
In a large mixing bowl, combine the ground pork, eggs, ricotta cheese, Parmesan cheese, minced garlic, chopped onion, and parsley.
Add the oat flour (or breadcrumbs), salt, and black pepper to the mixture. Mix thoroughly with your hands or a wooden spoon until all ingredients are evenly distributed. The mixture should be moist but hold together when shaped.
Using your hands, shape the meat mixture into golf ball-sized meatballs. Place them on a plate or tray as you go.
Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan.
Cook the meatballs for 4-5 minutes on each side, turning carefully to ensure all sides are browned evenly. This step will seal in the juices.
Once browned, transfer the meatballs to a plate. If you’re using tomato sauce, wipe the skillet clean and add the sauce. Bring the sauce to a simmer, then add the meatballs back to the skillet to cook them through. Cover the skillet and simmer for 10-12 minutes.
Check for doneness by cutting into one meatball; it should be cooked through and no longer pink in the center.
Serve the meatballs hot, either on their own, with the tomato sauce, or over a bed of pasta, rice, or zucchini noodles for a high-protein meal.
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.5 g | 197% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 4443 mg | 193% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 24.5 g | ||
| Protein | 165.7 g | 331% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1134 mg | 87% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2966 mg | 63% | |
*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.
