Seasoned Ground Pork Mixture for Freezer Meal Prep
Ground pork mixture is an exclusive blend of ground pork and spices, perfect for meatballs. This recipe can be made in big batches, stored in the freezer and ready to cook for meal times.
Equipment
Large mixing bowl
Wooden spoon
Airtight freezer-safe containers or resealable freezer bags
Kitchen scale (for even portioning)
Instant-read thermometer
Ingredients
1 pound ground pork - minced pork, about 450g
½ cup spring onions - finely minced, about 50g
2 tablespoons white onion - finely minced, about 20g
2 medium eggs
1 ½ teaspoons salt- 2 tablespoons white granulated sugar - about 25g
¼ teaspoon ground black pepper
2 tablespoons soy sauce- 1 teaspoon toasted sesame oil
2 tablespoons cornstarch - cornflour, about 16g
Instructions
- In a large bowl, combine ground pork, spring onions and minced onions.1 pound ground pork, 1/2 cup spring onions, 2 tablespoons white onion
- Add eggs, mixing well with a wooden spoon or with clean hands.2 medium eggs
- Season with salt, sugar, pepper, soy sauce and sesame oil.1 1/2 teaspoons salt, 2 tablespoons white granulated sugar, 1/4 teaspoon ground black pepper, 2 tablespoons soy sauce, 1 teaspoon toasted sesame oil
- Add cornstarch to bind the mixture.2 tablespoons cornstarch
- Chill the mixture in the refrigerator for at least 30 minutes until firm enough to shape.
- To cook now, shape into 1-inch meatballs or small patties and cook as desired. To store, divide the mixture evenly into airtight freezer-safe containers (approximately 4.5 oz / 130g per container) and freeze for up to 3 months. Thaw overnight in the fridge before shaping and cooking.
- To cook meatballs, bring a skillet to medium heat with a thin film of neutral oil. Add shaped meatballs and cook for 8-10 minutes, turning occasionally, until golden brown on all sides and the internal temperature reaches 160°F (71°C).
Notes
Storage: Raw mixture keeps in the fridge for up to 2 days in a sealed container. Freeze portioned amounts for up to 3 months. Thaw overnight in the fridge — never on the counter.
Make-Ahead: This recipe is designed entirely for make-ahead. Portion into single-meal containers before freezing so you only thaw what you need.
Substitutions: Swap soy sauce for tamari or coconut aminos for a gluten-free version. Ground turkey or chicken works in place of pork but will produce a leaner, slightly drier result — add 1 teaspoon of neutral oil to compensate.
Pro Tip: Chill the mixture for at least 30 minutes before shaping. Cold fat firms up and prevents sticking, giving you cleaner, more uniform meatballs or patties.
Reheating: Cover cooked meatballs in a skillet over medium-low heat with 1 tablespoon of water to steam them back to temperature without drying out. Internal temperature should reach 160°F (71°C).
Sodium Note: This recipe is moderately high in sodium (approximately 1040-1180mg per serving) due to the soy sauce and salt. For a lower-sodium version, use reduced-sodium soy sauce and cut the salt to 1 teaspoon.
Nutrition
Serving: 1servingCalories: 311kcalCarbohydrates: 9gProtein: 19gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 131mgSodium: 1178mgPotassium: 335mgFiber: 0.4gSugar: 5gVitamin A: 202IUVitamin C: 3mgCalcium: 33mgIron: 1mg
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