Tender and Flavorful Pork Meatballs
Tender and Flavorful Pork Meatballs
Make Deliciously Tender Pork Meatballs at Home!
Discover the secret to incredibly tender and juicy pork meatballs! This recipe uses soaked breadcrumbs to achieve a melt-in-your-mouth texture, enhanced by the aromatic sweetness of sautéed onions and garlic. Meatballs, essentially formed and cooked ground meat patties, are versatile and can be enjoyed in many ways. They make a wonderful side dish, a hearty main course simmered in sauce, or a perfect accompaniment to spaghetti. While many recipes call for a mix of beef and pork, this version uses only fresh ground pork and results in a wonderfully flavorful dish with no gamey odor. The breadcrumbs ensure a tender bite, making these meatballs an absolute delight.
✨ Ingredients for Tender Meatballs (Tablespoon Measurement)- 600g fresh ground pork
- 1/2 onion
- 1 Tbsp minced garlic
- 3 Tbsp breadcrumbs
- 3 Tbsp milk
- 15g butter
- 1 tsp curry powder (for odor removal & flavor boost!)
- 2 Tbsp grated Parmesan cheese (for umami!)
- 1 Tbsp dried parsley flakes (or your favorite herb)
- 1 pinch salt
- 1 pinch black pepper
🥫 Delicious Tomato Sauce Ingredients- 400g store-bought tomato sauce
- 3 Tbsp ketchup
- 1 Tbsp sugar (or corn syrup)
- 3 Tbsp cooking wine (like mirin)
- 100ml water
- 2 pinches black pepper
- 1/2 onion
- 1 Tbsp minced garlic
- 1 swirl olive oil (approx. 1 Tbsp)
- 400g store-bought tomato sauce
- 3 Tbsp ketchup
- 1 Tbsp sugar (or corn syrup)
- 3 Tbsp cooking wine (like mirin)
- 100ml water
- 2 pinches black pepper
- 1/2 onion
- 1 Tbsp minced garlic
- 1 swirl olive oil (approx. 1 Tbsp)
Cooking Instructions
Step 1
First, let’s prepare the key to our meatballs’ tenderness. Soak 3 tablespoons of breadcrumbs in 3 tablespoons of milk until soft. Set aside for a moment to let them absorb the liquid.
Step 2
Finely mince the onion. You can use a mandoline or a food processor for ease. The moisture from the onion will add wonderful flavor to your meatballs.
Step 3
Heat a pan over medium-low heat and melt 15g of butter. Add 1 tablespoon of minced garlic and sauté until fragrant and slightly golden, being careful not to burn it. The garlic will infuse beautifully with the butter.
Step 4
Once the garlic is aromatic, add the finely minced onion to the pan and sauté together. Cook until the onion becomes translucent and then starts to turn golden and sweet. Sautéing the vegetables beforehand significantly enhances the flavor of the meatballs.
Step 5
Transfer the sautéed onion and garlic mixture to a large bowl. Add 600g of fresh ground pork. Sprinkle in 1 teaspoon of curry powder to help remove any pork odor and add a subtle layer of flavor.
Step 6
For extra depth of flavor, add 2 tablespoons of grated Parmesan cheese and 1 tablespoon of dried parsley flakes (or your preferred herb). Don’t forget a pinch of salt and a pinch of black pepper. (You can substitute cheddar cheese for Parmesan if you prefer!)
Step 7
Take the breadcrumbs soaked in milk and gently squeeze out any excess milk. You want them moist, but not dripping wet. Over-squeezing can lead to drier meatballs.
Step 8
Add the gently squeezed breadcrumbs to the ground pork mixture in the bowl. The breadcrumbs will help retain the meat’s juices, ensuring incredibly tender meatballs.
Step 9
Now, mix all the ingredients together using your hands until well combined. Knead the mixture gently, like you would for mochi, until it becomes slightly sticky and cohesive. Avoid overmixing, as this can make the meatballs tough.
Step 10
Shape the well-mixed meatball mixture into bite-sized balls. For children’s snacks or pasta dishes, about 2-3 cm in diameter is ideal. For a more substantial main course, you can make them golf-ball sized. Place the formed meatballs on a baking sheet lined with parchment paper, ensuring they have some space between them.
Step 11
Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown and cooked through. Alternatively, you can use an air fryer at 180°C (350°F) for 15-20 minutes, flipping them halfway through for even cooking. If pan-frying, cook over medium-low heat, turning frequently to prevent burning and ensure they cook through.
Step 12
While the meatballs are baking, let’s prepare the delicious tomato sauce. In a bowl, combine 400g of store-bought tomato sauce, 3 tablespoons of ketchup, 100ml of water, 1 tablespoon of sugar (or corn syrup), 3 tablespoons of cooking wine, and 2 pinches of black pepper. Mix well. The cooking wine helps tenderize the meat and adds depth to the sauce.
Step 13
Heat a separate pan over medium-low heat and add a swirl of olive oil. Add 1 tablespoon of minced garlic and 1/2 finely chopped onion. Sauté until the onion is translucent and fragrant. The sweet aroma of the sautéed aromatics will make the sauce even more flavorful.
Step 14
Once the aromatics are cooked, pour in the prepared tomato sauce mixture. Stir well and bring to a simmer. Reduce the heat to low and let it gently cook and thicken.
Step 15
When the sauce has thickened slightly, carefully add the baked meatballs from the oven or air fryer to the pan. Gently toss to coat the meatballs evenly in the sauce.
Step 16
Continue to simmer over medium-low heat for about 5 minutes, gently rolling the meatballs to ensure they absorb the sauce and get a glossy finish. The sauce should cling to the meatballs. Adjust the consistency as needed – don’t let it get too dry or too watery.
Step 17
Plate the finished pork meatballs attractively. Sprinkle with a little extra parsley flakes for garnish, if desired. Serve them over warm rice for a hearty meatball bowl or toss them with cooked pasta for a delightful meal. Enjoy your delicious homemade meatballs!
