Low Sodium Succulent Pork Meatballs
Elevate your mealtime with these flavorful Low Sodium Succulent Pork Meatballs, crafted to be both delicious and heart-healthy! Made with ground pork and unsalted panko breadcrumbs, these tender meatballs are infused with aromatic garlic, grated onion, and a hint of dried oregano for an irresistible savory twist. A splash of low-sodium soy sauce provides a depth of umami without compromising on health, while paprika adds a subtle smoky kick. Perfectly baked to golden perfection, these meatballs are easy to prepare in under 40 minutes and pair beautifully with whole-grain pasta, roasted vegetables, or as a nutrient-packed appetizer. With minimal sodium and maximum flavor, these juicy pork meatballs are a must-try recipe for anyone seeking a healthier yet indulgent dish!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 pound Ground pork
- 0.5 cup Panko breadcrumbs (unsalted)
- 1 large Egg
- 2 cloves Garlic, minced
- 0.25 cup Onion, grated
- 1 tablespoon Low-sodium soy sauce
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Olive oil
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or grease it lightly with olive oil.
In a large mixing bowl, combine the ground pork, panko breadcrumbs, egg, minced garlic, grated onion, low-sodium soy sauce, dried oregano, black pepper, and paprika.
Mix the ingredients with clean hands or a spoon until just combined. Do not overmix to avoid tough meatballs.
Using a tablespoon or small scoop, portion out the mixture and roll it into evenly sized balls, about 1 inch in diameter. Place them on the prepared baking sheet, leaving some space between each meatball.
Brush or drizzle the meatballs lightly with olive oil to promote browning during baking.
Transfer the baking sheet to the preheated oven and bake for 18-20 minutes, or until the meatballs are cooked through and golden brown. The internal temperature should reach 160°F (71°C) when measured with a meat thermometer.
Remove the meatballs from the oven and let them rest for 2-3 minutes before serving.
Garnish with chopped parsley, if desired, and serve warm as an appetizer, over whole-grain pasta, or with a side of roasted vegetables.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 329 mg | 14% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.0 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 369 mg | 8% | |
*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.
