Pork Meatballs Recipes

Steps:

• In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.

Steps:

• Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.
• Lightly beat the eggs and egg white in a large bowl. Add the pork, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet.
• Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce.

Steps:

• Add the meat to a large bowl, spread it out and season with salt, to taste. Add the remaining ingredients leaving the bread crumbs until last. Mix until all the ingredients are combined. Create a small patty and test it in a small saute pan in 1 tablespoon of oil. When browned on both sides, taste and re-season the meat mixture, if needed. Roll the mixture into about 20 to 25 or so balls that are about 2 inches in diameter.
• Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, add the meatballs in a single layer and spread them somewhat apart so they have a chance to brown instead of steam. You may need to do this in batches. Brown the meatballs, over high heat, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan to a tray and cook off the remaining balls, if needed.
• Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to rest for a few additional minutes before serving.
• Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and re-season with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 5 to 10 minutes. Add half of the water to prevent the veggies from getting too dry and continue cooking another 10 minutes. Taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Add remaining water, as needed, and cook for an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.

Steps:

• For meatballs: In a large bowl, beat egg until frothy.
• Stir in breadcrumbs, fresh garlic (if using) 2 tbsp green onions, carrot, gingerroot, salt and pepper; mix in the ground pork.
• Roll pork mixture into 1-inch balls.
• Bake on a foil-lined baking sheet, in a 375 degree F oven for about 15 minutes, or until meatballs are no longer pink inside.
• For sweet and sour sauce: in a bowl, whisk together, pineapple juice, ketchup, vinegar, maple syrup and cornstarch; set aside.
• In a saucepan, heat oil over medium heat; cook onion, garlic and fresh ginger, stirring often, for about 4 minutes.
• Stir in pineapple juice mixture; bring to a light boil, reduce heat, simmer, stirring occasionally, until thickened (about 5 minutes).
• Add in the meatballs to coat.
• Transfer to a baking dish.
• Cover and bake in 350 degree F oven for 25 minutes stirring often.
• Sprinkle with remaining green onions.
• Note: these meatballs can be made ahead of time, and frozen until ready to use in this dish, just shape into balls and freeze on a cookie sheet.

Steps:

• Tip the pork into a large bowl with the breadcrumbs, parsley, chilli flakes, egg yolk, 1 tsp of salt and some black pepper. Knead everything together for 5 mins to tenderise the meat. Divide the pork mix into 12 large balls, weighing for accuracy if you like. Chill until ready to use.
• Heat the grill to its highest setting. Put the peppers whole on a baking sheet and grill for 20-25 mins, turning halfway, until blackened and blistered. Set aside to cool a little.
• Meanwhile, make the sauce. Heat 2 tbsp of the oil in a large casserole or saucepan over a low-medium heat, add the onion and fry gently for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 1 min. Stir through the tomatoes and sugar, and simmer uncovered over a low heat for 10 mins. Season to taste.
• Heat the remaining oil in a large, non-stick frying pan over a medium heat. Add the meatballs and fry for 5 mins, turning regularly, until evenly golden brown.
• Heat the oven to 180C/160C fan/gas 4. Tip the meatballs into a medium casserole dish. Peel the skin off the cooled peppers, deseed and slice into strips. Add the sliced peppers to the dish with the meatballs and pour over the tomato sauce. Sprinkle over the cheese and bake for 15-20 mins until the meatballs are cooked through and the cheese is bubbling. Serve with pasta, wedges or rice.

Steps:

• Preheat the air fryer to 350 degrees F (175 degrees C).
• Combine pork, sausage, bread crumbs, egg, salt, parsley, and paprika in a large bowl and mix until evenly combined. Form into 12 equally-sized meatballs using an ice cream scoop. Place meatballs on a baking sheet.
• Place 1/2 of the meatballs in the basket of the air fryer and cook for 8 minutes. Shake the basket and cook for 2 minutes more. Transfer to a serving plate and let rest for 5 minutes. Repeat with remaining meatballs.

Steps:

• Tip mince into a bowl and mix / mash with a spoon add an egg and mix sprinkle over 1/2 a pack of sage and onion stuffing along with a bit of salt and pepper mix well with spoon then by hand until combined into a ball
• Put 1 tbsp of flour on a dinner plate and spread with a spoon to make an even layer
• Divide the ball into 4 and make 3 balls from each roll in flour and by hand and place on a second plate from 1st to 12th then put plate in fridge for 15-30mins
• Wash, peel, and cut potatoes for mash put in saucepan with water
• Start frying meatballs in a frying pan and chop 1 onion and slice 1 add onions to a casserole pot and gently fry When meatballs are sealed/ cooked add to pot
• Mix gravy and add to casserole pot to cover the meatballs and onions simmer on low 1/4 heat or place in oven for 30 mins - 1hr turn on potatoes now if cooking for an hour
• Cook mushy peas in saucepan for 5 mins Drain mash potatoes with butter and cheese then serve mash with meatballs on top followed by peas

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
• In large bowl, mix Meatball ingredients until well combined. Using rounded tablespoon measure, shape 20 meatballs (1 1/2-inch); place in pan. Bake 15 to 18 minutes or until no longer pink in center (at least 165°F).
• Meanwhile, make sauce by heating oil in 2-quart saucepan over medium heat. Add crushed garlic and 1/4 teaspoon pepper flakes; cook 2 to 3 minutes or until garlic is fragrant. Add tomatoes, 1/2 teaspoon salt and the basil leaves; heat to simmering. Stir; cook 4 to 5 minutes or until slightly thickened. Remove from heat; cool 5 minutes. Carefully transfer to blender. Vent blender top, and cover with kitchen towel. Blend sauce 40 to 45 seconds or until garlic and basil are blended with tomatoes. Serve sauce warm with meatballs.

Steps:

• Mix everything except olive oil together and shape into 36 equally sized meatballs. They will be loose and sticky. Fry in olive oil over medium heat 5-8 minutes, browning on all sides, until done. Serve with your favorite sauce.

Steps:

• Mix together the pork, breadcrumbs, lemon zest, half the basil, anchovies, onion and egg. Roll into meatballs (3-4 cm across). Heat the olive oil in a pan and fry the meatballs on a medium heat until brown, turning frequently.
• Add the garlic and cook for a further two minutes. Then add the passata, the stock cube and the rest of the basil and season with salt and pepper. Bring to the boil, cover and simmer for at least 30 mins.
• Serve over pasta.