Pork meatballs

Name: Pork meatballs - Maricica B.
Ingredients: 1 kg ground pork; 3; 4 tablespoons breadcrumbs; 2 eggs; mixed spices for ground meat; spices for meatballs; pepper; granulated garlic; oil for frying

Appetizers - Pork meatballs by Maricica B. - Recipia

I usually make these meatballs when I have fresh ground meat, especially if it's pork and I don't feel like spending too much time in the kitchen. It's a classic recipe, uncomplicated, that works every time. The mixture comes together quickly, is left in the fridge, and then the cooking is done in the pan. These are the kind of meatballs for everyday meals, not for special occasions. Quick Info Total time: about 1 hour and 15 minutes (includes chilling time) Preparation time: 15 minutes Frying time: 20-30 minutes (depending on the size of the meatballs and the size of the pan) Servings: 5-6 Difficulty: easy Recipe type: fried pork meatballs, suitable for a regular meal Ingredients 1 kg ground pork 2 eggs 3-4 tablespoons breadcrumbs (adjust according to consistency) 2 tablespoons meat seasoning mix 2 tablespoons meatball seasoning 3 tablespoons granulated garlic Pepper, to taste Oil for frying Preparation method 1. Place the ground meat in a large bowl. Crack the two eggs on top and mix well with a spoon or by hand until combined. 2. Add the breadcrumbs, meat seasoning, meatball seasoning, pepper, and granulated garlic. Mix everything very well. If you see that the mixture is too soft and doesn't hold together, you can add another tablespoon of breadcrumbs. Don't let the mixture be too dry. 3. Cover the bowl with plastic wrap and let it chill in the fridge for 30-40 minutes. During this time, the breadcrumbs will swell and the spices will combine better with the meat. 4. Pour oil into a hot pan, about two fingers deep. Remove the mixture from the fridge. Take a spoonful of the mixture and shape the meatballs between your palms, making them compact and not too large. 5. Place the meatballs in the hot pan. Fry them over medium heat on both sides until they are crusty and nicely browned (about 3-4 minutes on each side, depending on size). 6. Remove the meatballs to a plate lined with paper towels to absorb the excess oil. Continue frying until all the mixture is used. Why I make this recipe often It's the recipe I turn to when I want something hearty, simple, and quick. These meatballs are practical; I can use them for sandwiches, with a salad, or with mashed potatoes. I like that the ingredients are handy and I don't need many dishes. Tips and variations Tips Don’t add all the breadcrumbs at once. Start with 3 tablespoons and add more only if you see the mixture isn’t holding together. Don’t overcrowd the pan; the meatballs fry more evenly if they have space. The oil should be well heated when you add the meatballs, otherwise, they absorb too much oil. Substitutions You can also use mixed meat (beef and pork) if you want a less fatty taste. If you don’t have granulated garlic, use crushed garlic, but adjust the amount to taste. Breadcrumbs can be replaced with soaked and well-squeezed bread, but the texture will be slightly different. Variations You can add herbs, such as parsley, but it’s not listed in this recipe, so it’s not mandatory. If you want spicier meatballs, add a bit of dried chili or paprika. Serving ideas The meatballs go well with mashed potatoes, rice, coleslaw, or simply in a sandwich. They can also be packed for lunch, as they hold up well at room temperature for a few hours. Frequently asked questions 1. Can I use another type of meat instead of pork? Yes, beef or a pork-beef mix works too. Poultry is not ideal for this recipe as it won’t have the same texture. 2. How much breadcrumbs should I use if I want fluffier meatballs? If you want softer meatballs, don’t use more than 3 tablespoons. If you see the mixture is too soft, you can add a little more, but don’t overdo it. 3. Can I freeze the meatballs? You can freeze them after frying and cooling completely. When thawing, put them directly in the oven or microwave to reheat. 4. What do I do if the mixture is too soft? Add a little breadcrumbs gradually until it reaches the right consistency to shape the meatballs. 5. What seasonings for ground meat or meatballs do you recommend? Usually, these mixes contain salt, pepper, paprika, thyme, coriander, but you can choose what you have on hand or a store-bought mix. Nutritional values The values are estimates for one serving of this recipe (approx. 180-200 g fried meatballs): Calories: 400-450 kcal Protein: 25-28 g Fat: 30-35 g Carbohydrates: 10-14 g (from breadcrumbs and spices) Values vary depending on the fat content of the meat, the amount of oil absorbed during frying, and how much breadcrumbs you use. Storage and reheating The meatballs can be stored in the fridge in a sealed container for up to 3 days. To reheat, you can put them in the oven for 5-7 minutes or in the microwave. Their texture holds up quite well if you don’t overdo it when reheating. In the freezer, they last up to 2 months, but I always let them cool completely before putting them in the freezer.

Pork meatballs

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