Tasty Pork Meatballs
For a protein addition to a variety of meals, these tasty meatballs are sure to please!
Ingredients
- 900 g lean ground pork
- 2 tsp salt and pepper
- 1 pinch dried rosemary
- 1 pinch garlic powder
- drizzle olive oil
- 1 pinch oregano
- 1 egg
- bread crumbs or gluten free panko I put a healthy amount in, meaning enough so the entire ground pork gets covered in a light layer sprinkled over top
Instructions
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Baking: Preheat oven to 400 F.
Add all the ingredients into a large bowl and using clean hands to knead and mix all the dry ingredients and olive oil into the ground pork. If the pork holds a lot of moisture, add in a little more bread crumbs or gluten free panko. Mix until all the ingredients are incorporated.
In your hands, shape into round spheres by rolling them gently. Make balls that are about 1 inch or slightly smaller. If baking, place them on a greased baking tray or directly onto a silicon baking mat in a baking tray. Bake for 20-25 minutes or until browned on the outside and meat is no longer pink on the inside.
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To cook on the stovetop:
I would suggest using a cast iron frying pan! If this is not an option, a stainless steel pan will work. The pans need to get hot enough to sear the outsides of the meatballs, so because non-stick pans eventually lose their coating if they are constantly on high heat, they are not suggested.
On medium high, fry the meatballs for a couple minutes on each side, rotating them gently with tongs. Turn up the heat to high and sear the sides until they are a lovely crisp brown.
Then - add to whatever you want!
Recipe Notes
To freeze, let meatballs cool. You can start the freezing process by freezing them not touching each other on a tray for 20-30 minutes, then transfer to an airtight bag/container. If you don't care about all the meatballs freezing together since you'll just defrost it to use all at once, you can skip the individual freezing part.