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Pork meatballs

Six pork meatballs in a pan

Pork meatballs

Name: Pork meatballs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Makes 12-14
Ingredients: 400g pork mince or use half pork, half beef; 1 small red onion or shallot, finely chopped; 1 garlic clove finely grated; 50g breadcrumbs; 1 egg; ½ tbsp vegetable oil; 1 tsp tomato purée 1 tbsp grated parmesan, 1 tsp lemongrass paste or 1 tsp English mustard

Samuel Goldsmith

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Makes 12-14

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 5 out of 5.10 ratingsRate

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Make homemade pork meatballs, then enjoy Italian-style in a tomato sauce with pasta, Swedish-style with mash, or in a Vietnamese broth

Freezable

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Ingredients

Nutrition

Units:

MetricUS

400g pork mince

or use half pork, half beef
1 small red onion

or shallot, finely chopped
1 garlic clove

finely grated
50g breadcrumbs
1 egg
½ tbsp vegetable oil

To flavour (optional)

1 tsp tomato purée

1 tbsp grated parmesan, 1 tsp lemongrass paste or 1 tsp English mustard

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Nutrition: Per serving

kcal70
fat4g
saturates1g
carbs3g
sugars0.4g
fibre0.1g
protein6g
salt0.1g

Method

step 1

Put the mince, onion, garlic, breadcrumbs and egg in a bowl, along with your chosen flavouring. Mix well. Use your hands to fully combine the mixture, squeezing it through your fingers several times.
step 2

Form the mixture into 12-14 evenly sized meatballs, roughly the size of a walnut. At this point, you can freeze the meatballs (if the meat wasn’t previously frozen) in a sealed container for up to three months. Defrost completely in the fridge overnight before using.
step 3

Heat the oil in a large frying pan over a medium heat and brown the meatballs all over, about 8-10 mins. (You may need to do this in batches.) To fully cook through, reduce the heat and continue to fry, moving around every so often so they don’t burn. For best results, finish cooking in the sauce of your choice.

Recipe from Good Food magazine, February 2023

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A star rating of 5 out of 5.10 ratings

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