Low Sodium Savory Pork Meatballs
Elevate your dinner table with these low sodium savory pork meatballs, a delicious and healthier take on a classic favorite. Crafted with ground pork, unsalted breadcrumbs, and grated Parmesan cheese, these meatballs pack bold flavor without relying on excess salt. Aromatic garlic and onion powders, dried basil and oregano, and fresh parsley add depth, while a hint of lemon zest brightens every bite. Expertly browned in olive oil and finished in the oven, these tender meatballs boast perfectly crispy edges and a juicy center. Ready in just 35 minutes, they're an easy and versatile dish, perfect served over pasta, alongside roasted veggies, or as an appetizer. Enjoy a low sodium option that doesn't compromise on taste!
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Recipe Information
Ingredients
- 1 pound Ground pork
- 0.5 cup Unsalted breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Lemon zest
- 0.25 cup Water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground pork, breadcrumbs, Parmesan cheese, and the egg.
Add the garlic powder, onion powder, dried oregano, dried basil, and black pepper to the mixture, and mix well to ensure all ingredients are evenly combined.
Stir in the fresh parsley and the lemon zest, and mix again.
Gradually add the water to the mixture to keep it moist, ensuring not to overdo it. The mixture should be slightly sticky, but still able to hold together.
Using your hands, shape the mixture into small, equally sized balls, about 1.5 inches in diameter, and place them on the prepared baking sheet.
In a large skillet, heat the olive oil over medium-high heat.
Carefully add the meatballs to the skillet in batches, ensuring not to overcrowd the pan; cook the meatballs just until they are browned on all sides.
Transfer the browned meatballs to the prepared baking sheet.
Place the baking sheet in the preheated oven and bake for 15 minutes, or until the internal temperature of the meatballs reaches 160°F (71°C).
Remove from the oven and let the meatballs rest for a few minutes before serving.
Serve the meatballs as desired, perhaps with a side of vegetables or pasta.
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 1181 mg | 51% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.6 g | ||
| Protein | 140.4 g | 281% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 520 mg | 40% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 326 mg | 7% | |
*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.
