You can pack a surprising amount of flavor into pork meatballs, proving that lean meat doesn’t have to be a compromise on taste. The secret for this pork meatballs recipe is simmering the meatballs in a beefy but light broth to keep the meat moist and sweet. Adding grated Italian cheese is the master stroke. Grated Romano or Parmesan really fills out the flavor, adding depth and a pleasant umami finish.
Pork meatballs are a prime contender if you’re looking for make-ahead meal prep ideas. You can prepare a batch, then freeze and thaw as needed, making this quick pork meatballs recipe the start of a wide variety of possible spin-off dishes.
Ingredients for Pork Meatballs
- Egg: Lightly beat a whole, large egg to bind the meatball mix and allow the pork to combine with other ingredients without overworking.
- Bread: Crumble a slice of rustic bread to give the pork meatballs volume and bounce. Avoid pre-sliced commercial loaves, which will just turn sticky and sweet.
- Garlic: A clove or two of minced garlic is enough to add aroma to each bite.
- Grated cheese: Lean pork meatballs need fat to flourish, and you’ll get plenty from Romano or Parmesan cheese, as well as a rich, salty flavor.
- Parsley: Pork pairs delightfully with dried herbs, and you’ll need those aromatic notes in the absence of any onion for this recipe. Parsley flakes, thyme, sage and/or oregano will all fit the bill.
- Ground pork: Lean pork meat gives this recipe a fairly neutral flavor to start with, but it absorbs all the aromas and savory ingredients you add to the mix.
- Beef broth: Salty broth is the simmering liquid that holds in the flavors for this recipe, but it will also produce steam to cook the meat through gently. Chicken or vegetable broth are acceptable alternatives, or you could even make your own homemade beef broth for this pork meatball recipe.
Directions
Step 1: Prepare the meatball mix
In a bowl, combine the egg, crumbled bread, minced garlic, cheese, salt, parsley and pepper. Crumble the ground pork over the mixture and work it lightly but thoroughly so that the herbs and bread are fully integrated but the texture is still chunky. Shape the mixture into ten 2-inch meatballs.
Step 2: Simmer the meatballs
In a saucepan, bring the beef broth to a boil and place the meatballs inside. Reduce the heat, then cover and simmer for 15 minutes. Turn the meatballs, continuing to simmer until they’re cooked through, about 15 minutes more, turning occasionally. Remove them from the broth with a slotted spoon, and sprinkle with grated cheese and parsley before serving.
Editor’s Tip: Moisten your hands with oil or water to stop them from becoming sticky when you form the meatballs. You could also shape the balls with two spoons, although this requires some extra dexterity.
Pork Meatball Variations
- Spice up your pork: Want a spicy meatball that you can dip in a soothing salsa or thick homemade mayonnaise? Swap the herbs for cumin, paprika and chili flakes, and let the heat kick in.
- Serve them in an Asian broth: Rather than discarding the cooking broth, you can build a spicy but sour Asian-style clear soup base with soy sauce, lemon juice, ginger, scallions and mushrooms.
- Bake the meatballs: Cooking the pork meatballs in the oven will give you a crisp exterior. You can then finish the meatballs in the broth as above.
How to Store Pork Meatballs
You can refrigerate pork meatballs in an airtight container for three to four days, but allow the meat to cool first. If you’re keeping the broth, store that in a separate container.
Can you freeze pork meatballs?
Pork freezes well both raw and cooked, in the sense that the flavor or texture isn’t affected. To stop cooked meatballs from forming a solid mass of icy fused pork in the freezer, allow the balls to cool, place them on a tray, then freeze them for an hour or so until they are firm. Once they’re hard, pack them in an airtight container and return them to the freezer for up to three months.
Can you make pork meatballs ahead of time?
This is another of those pork freezer meals to keep on standby to bail you out of a weeknight fix. Prepare the meatball mix, shape them, then follow the above step for firming up the meatballs first on a tray to prevent sticking. Once you’re ready, allow the pork to thaw overnight in the refrigerator, then simmer the meatballs in the broth to a safe internal temperature of 160°F.
Pork Meatball Tips
What can I serve with pork meatballs?
These meatballs are small and delicate enough to serve as an appetizer with your dip of choice. Explore our rundown of Asian sauces for further inspiration. Alternatively, you can serve pork meatballs as a main course on a bed of creamy mashed potatoes, with sticky rice or with noodles.
How do I prevent my pork meatballs from coming out dry?
Ground pork can turn tough and rubbery if you overcook it, even in broth, or dry and tasteless from the lack of fat. You can help it along by adding extra fat to emulsify the meatball mixture—butter, oil or mayonnaise will do—and reduce the proportion of bread if your first attempt is too dry.
What sauces go best with pork meatballs?
Finish the cooked meatballs in a marinara sauce to fill a classic Italian sub, or slather them in a honey and garlic sauce sprinkled with roasted sesame seeds as an appetizer. You could also try your hand at Swedish meatballs, which use a beef/pork mix served in a velvety, creamy gravy.
