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Home Ground Pork Recipes / Pork Mince Recipes

Classic Ground Pork Meatballs

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Nothing embodies the cozy elements of comfort food better than the classic ground pork meatballs. Serve this easy and timeless recipe on top of your pasta for quick, delicious dinners.

Classic_Ground_Pork_Meatballs

Classic Ground Pork Meatballs

Eleanor CraigEleanor Craig
Nothing embodies the cozy elements of comfort food better than the classic ground pork meatballs. Serve this easy and timeless recipe on top of your pasta for quick, delicious dinners.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Italian
Servings 6 people
Calories 366 kcal

Ingredients
 
 

  • Pasta Sauce Or Marinara Sauce3 cups Neapolitan Sauce or Pasta sauce Southern Hemisphere (Tomato Sauce in North America)
  • Fine Breadcrumbs, Also Breading Or Crispies In Wooden Bowl1 cup breadcrumbs - fresh, preferably from French or country-style bread
  • Decanter Of Milk⅓ cup milk
  • Raw Meat Mince8 ounces ground beef (minced beef) - 15%-fat
  • Pork Mince8 ounces ground pork
  • Parmesan Cheese1 cup Parmesan cheese - grated
  • Parsley On White Background⅓ cup parsley - Italian parsley, fresh, finely
  • Kosher Salt1 pinch Kosher salt - to taste
  • Ground Black Pepper Pile, Paths, Top1 pinch ground black pepper - to taste
  • Chicken Egg2 large eggs
  • Garlic2 cloves garlic - minced

Instructions
 

  • Pour 3 cups of your tomato sauce of choice in a wide saucepot, bring to a gentle simmer and set aside.
  • Combine breadcrumbs and milk in a bowl. Stir until breadcrumbs have evenly absorbed the milk. Set aside.
  • Meanwhile, whisk eggs in a bowl, and add in garlic. Then combine beef and pork in a bowl. Add 1 cup Parmesan, parsley, salt and pepper. Add in the egg-and-garlic mixture.
  • Using your hands, squeeze milk from breadcrumbs. Reserve milk.
  • Add breadcrumbs to the meat mixture. Again using hands, gently mix meat mixture until ingredients have evenly combined (it’s important to not overmix). Chill mixture for about thirty minutes.
  • Moisten hands with some of the reserved milk, and roll meat mixture between palms into golf ball-sized balls, and evenly arrange in a saucepot with tomato sauce.
  • Bring sauce to a simmer, reduce heat and cover, allowing meatballs to cook through (15 to 20 minutes). Pour meatballs and sauce onto a platter and garnish with Parmesan. Serve immediately with pasta of choice.

Nutrition

Calories: 366kcalCarbohydrates: 21gProtein: 26gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 127mgSodium: 1063mgPotassium: 710mgFiber: 3gSugar: 6gVitamin A: 1056IUVitamin C: 14mgCalcium: 290mgIron: 4mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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