Soy-Free Succulent Pork Meatballs
Elevate your dinner game with these Soy-Free Succulent Pork Meatballs—an irresistible combination of tender ground pork, fragrant garlic, and a touch of Parmesan cheese for bold flavor. Perfect for those avoiding soy, this recipe uses soy-free breadcrumbs and milk alternatives to create a dish that's both allergen-friendly and delicious. After a quick sear in olive oil for added richness, these meatballs are baked to perfection, ensuring a juicy and moist texture with every bite. Ideal for pairing with pasta, marinara, or enjoyed on their own, these meatballs are easy to prepare with a simple 35-minute cook time and are sure to become your go-to for weeknight dinners or crowd-pleasing appetizers. Whether served as a hearty main course or finger-food delight, they make a flavorful addition to any table.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 large Egg
- 0.5 cup Breadcrumbs (soy-free)
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Milk (dairy or plant-based, soy-free)
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a large bowl, combine the ground pork, finely diced onion, minced garlic, egg, breadcrumbs, Parmesan cheese, milk, chopped parsley, salt, and black pepper.
Mix the ingredients together with clean hands or a spatula until they are fully combined, but avoid overmixing to keep the meatballs tender.
Using your hands, form the mixture into approximately 1 to 1.5-inch meatballs and place them on the prepared baking sheet, leaving a bit of space between each meatball.
Heat the olive oil in a large skillet over medium heat. In batches, sear the meatballs for 1-2 minutes on each side until they’re golden brown. This step helps develop flavor.
Transfer the browned meatballs back onto the baking sheet and bake them in the oven for 15 minutes, or until they reach an internal temperature of 160°F (71°C).
Once cooked, remove the meatballs from the oven and let them rest for 5 minutes before serving.
Serve these succulent meatballs with your favorite pasta, a marinara sauce, or enjoy them on their own as a delicious appetizer.
Nutrition Facts
Calories |
2227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 3544 mg | 154% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.2 g | ||
| Protein | 152.7 g | 305% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 532 mg | 41% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 536 mg | 11% | |
*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.
