Meatball Pancakes
Transform your breakfast or brunch routine with these savory and surprisingly delightful Meatball Pancakes! This inventive recipe combines fluffy, green onion-studded pancakes with juicy, golden-brown meatballs made from a flavorful blend of ground beef, ground pork, Parmesan, and garlic. Perfectly seared meatballs are pressed into the pancakes as they cook, creating a unique fusion of sweet and savory notes in every bite. Ideal for a hearty meal, these pancakes are as versatile as they are delicious—serve them warm with a dollop of sour cream, a drizzle of hot sauce, or a sprinkle of fresh herbs for a truly crave-worthy experience. Easy to prepare and ready in under an hour, Meatball Pancakes are sure to become a family favorite.
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Recipe Information
Ingredients
- 250 grams ground beef
- 250 grams ground pork
- 1 large egg
- 50 grams breadcrumbs
- 30 grams Parmesan cheese
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 300 milliliters milk
- 50 grams butter
- 2 tablespoons vegetable oil
- 2 stalks green onions
Instructions
In a mixing bowl, combine ground beef, ground pork, egg, breadcrumbs, grated Parmesan cheese, minced garlic, salt, and black pepper. Mix well to form a meatball mixture.
Roll the mixture into small meatballs, approximately 1 inch in diameter. You should get 16-20 meatballs.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Cook meatballs for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove from skillet and set aside.
In a separate bowl, whisk together all-purpose flour, baking powder, sugar, and a pinch of salt.
In another bowl, combine milk, melted butter, and one large egg. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes fluffy.
Finely chop the green onions and fold them into the pancake batter for added flavor.
Heat a non-stick skillet or griddle over medium heat and lightly grease with remaining vegetable oil.
Pour approximately 1/4 cup of pancake batter onto the skillet. While the batter is still wet, press one cooked meatball gently into the center of the pancake.
Cook for 2-3 minutes on the first side until bubbles form on the surface of the batter. Flip carefully and cook for another 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter and meatballs. Keep finished pancakes warm in an oven set to low heat if needed.
Serve warm and enjoy your savory meatball pancakes with optional toppings like sour cream, hot sauce, or fresh herbs.
Nutrition Facts
Calories |
3274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.3 g | 245% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 794 mg | 264% | |
| Sodium | 5077 mg | 221% | |
| Total Carbohydrate | 229.9 g | 84% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 32.8 g | ||
| Protein | 162.1 g | 324% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 870 mg | 67% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1498 mg | 32% | |
*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.
