The Best Pork Meatball Ever
Juicy, flavorful, and irresistibly tender, "The Best Pork Meatball Ever" delivers everything you crave in a classic comfort food. Made with a perfect balance of ground pork, creamy soaked breadcrumbs, and a generous sprinkle of grated parmesan cheese, these meatballs pack a savory punch in every bite. Fresh parsley, minced garlic, and a touch of dried oregano elevate the flavor profile, while a golden sear in olive oil ensures a satisfyingly crisp exterior. With just 20 minutes of prep and a skillet-friendly cooking method, this recipe is as easy as it is delicious. Serve these mouthwatering meatballs over pasta, smothered in marinara, or nestled in a crusty sub roll for a meal that’s sure to become a family favorite. Perfect for weeknight dinners or meal-prep staples, this pork meatball recipe is the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams ground pork
- 100 grams breadcrumbs
- 50 grams grated parmesan cheese
- 1 unit large egg
- 60 milliliters milk
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
In a large mixing bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the milk.
Add the ground pork, grated parmesan cheese, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper to the bowl with the breadcrumbs.
Use clean hands or a spoon to mix everything together until evenly combined. Be careful not to overmix, as this can make the meatballs dense.
Roll the mixture into meatballs about 1.5 inches in diameter. You should get approximately 20 meatballs.
Heat the olive oil in a large non-stick skillet over medium heat.
Cook the meatballs in batches, ensuring they are not overcrowded in the pan. Sear for 2-3 minutes on each side until golden brown.
Lower the heat to medium-low and cover the skillet. Cook the meatballs for an additional 10-12 minutes, turning occasionally, until they are cooked through (internal temperature should reach 160°F or 71°C).
Remove the meatballs from the skillet and let them rest for 5 minutes before serving.
Serve the meatballs on their own, with your favorite pasta and sauce, or in a meatball sub sandwich.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 50% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.8 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 202 mg | 16% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 410 mg | 9% | |
*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.
