These are ground pork meatballs mixed with tapenade, unsweetened cocoa, goat cheese, and cilantro, then pan-fried in coconut oil. The cocoa doesn’t make them taste like dessert — it adds a deep, slightly bitter backbone that makes the whole thing taste more interesting than a standard meatball. The whole recipe is done in under 30 minutes, which is the real reason to make it on a Tuesday.
Substitutions that actually work
- Tapenade: If you don’t have it, mash together a few pitted kalamata olives with a tiny bit of anchovy paste. It’s not identical, but it covers the salty-umami role. Sun-dried tomato paste also works in a pinch.
- Goat cheese: Cream cheese is a fair swap — it melts similarly and adds creaminess, though it’s milder. Feta works too but crumbles rather than blends, so mix it in thoroughly.
- Coconut oil: Any neutral high-smoke-point oil (avocado, vegetable) does the job. The subtle sweetness of coconut oil is a nice touch, but it’s not essential.
- Cilantro: Flat-leaf parsley gives you the fresh green note without the polarizing flavor. Use the same amount.
- Unsweetened cocoa: Do not swap in sweetened cocoa powder or hot chocolate mix — the sugar throws off the balance entirely. Straight unsweetened is the only version that works here.
Before you start
The one thing that actually matters here is not overworking the meat mixture. Once you add the eggs and goat cheese, mix just until everything is combined — overmixing compresses the proteins and gives you dense, rubbery meatballs. Also, make sure your pan is properly hot before the meatballs go in. A hot pan gives you a seared crust quickly, which locks in moisture and keeps the inside from drying out while you finish cooking them through. Ground pork must reach an internal temperature of 160°F (71°C) — check the thickest meatball with an instant-read thermometer if you’re unsure, especially if your meatballs are on the larger side.
What can go wrong
- Meatballs fall apart in the pan: This usually means the mixture was too wet or not chilled. If your mix feels very soft, refrigerate it for 10 minutes before rolling — it firms up and holds shape much better.
- Cocoa tastes bitter and sharp: Bitter cocoa flavor that dominates usually means the meatballs are undercooked. The cocoa mellows as the pork cooks through. Don’t pull them early.
- Goat cheese leaks out and burns on the pan: Skip the garnish of extra goat cheese on top during cooking — not worth the extra dish or the scorched mess. Keep it mixed into the meat only.
- Uneven browning: Crowding the pan traps steam and prevents a proper sear. Cook in two batches if needed. A grey, steamed meatball is a sad meatball.
- Tapenade makes the mix too salty: Tapenade brands vary a lot in salt content. Taste a small pinch of the raw mixture before rolling and adjust — you may not need any added salt at all.
Keeping and reheating
Cooked meatballs keep in an airtight container in the fridge for up to 3 days. To reheat, put them in a covered skillet over medium-low heat with a splash of water — about 5 minutes does it. The microwave works but dries them out fast, so cover them and use short 30-second bursts. For freezing, arrange cooled meatballs on a tray, freeze until solid, then transfer to a freezer bag — they keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Glazed Meatballs With Cocoa
Ingredients
1 pound ground pork (minced pork)
2 medium eggs
3 cloves garlic - minced- 2 tablespoons Tapenade
- 2 tablespoons cocoa - unsweetened
1 handful cilantro - chopped
2 tablespoons goat cheese - creamy
½ teaspoon sea salt
1 pinch ground black pepper
1 tablespoon coconut oil
Instructions
- Put all of the ingredients in a bowl and stir together. Alternately, you can place ingredients in a mixing bowl and mix on medium speed for a couple of minutes until well incorporated.
- Place coconut oil in a large Teflon coated pan on the stove on medium heat and bring oil to the melting point. Scoop the meat into a rounded tablespoon, using your hand like a bowl and place on the hot pan. Cook meatballs for 3 to 4 minutes on each side. Place meat on a paper towel to remove excess grease.
- Serve with apple sauce and coarse bread-like “dense and delicious bread with cacao nibs.”
Nutrition
Frequently asked questions
Can I use ground beef instead of ground pork?
Yes, lean ground beef works here. The flavor will be slightly less mild and the fat content may differ, so watch the texture — beef meatballs can be a touch firmer. Either way, cook to 160°F (71°C) internal temperature.
Will the meatballs taste like chocolate?
No — two tablespoons of unsweetened cocoa in a pound of pork reads as savory depth, not chocolate. Think of it the way coffee works in chili: you don’t taste coffee, you just taste a richer, more complex result.
Can I make the mixture ahead and cook later?
Yes, and it actually helps. Mix everything, cover the bowl, and refrigerate for up to 24 hours before rolling and cooking. The cold mixture is firmer and easier to shape, and the flavors meld a bit more.
What do I serve these with to make a quick meal?
A simple side of crusty bread or couscous is enough — both are ready in the same time the meatballs take to cook. A quick applesauce or even plain Greek yogurt on the side cuts through the richness without any extra cooking.
Try these next
- Savory Pork Noodle Stir-Fry
- Sweet Savory Scotch Eggs
- Venison Cranberry Holiday Meatballs
- Olive Beef Polpette Perfection
