These tender pork meatballs are just as simple to make as they are delicious! They are prepared in a single skillet, loaded with straightforward but tasty ingredients like ground pork, fennel, onion, and fresh herbs, then swiftly fried to a golden brown color.
The finest meatballs ever are unquestionably homemade. If you've ever made my baked tuna meatballs, maple mustard turkey meatballs, or basic beef meatballs, you'll understand precisely what I mean. They are perfect for lunch, supper, or even an afternoon snack because they are bite-sized and oh, so simple to put in the mouth.
And if you like ground pork, I'm sure you'll make these pork meatballs frequently. The meatballs have a delicious flavour from the fennel, onion, and herbs within! They may also be served in a variety of ways because they are simple enough. I'll demonstrate exactly how fantastic this pork meatball dish can be, from a light appetizer to a filling supper with sautéed greens.
PORK MEATBALLS INGREDIENTS
Meatballs often require only a few ingredients. However, the veggies and herbs utilized will determine whether the dish is a success or a disaster. Let's discuss the components you'll need and how they individually impact flavour and texture.
- Required 2 Pounds of Ground Pork: The majority of this recipe is made up of ground pig, so be sure to get premium ground pork! And when compared to other meats, pig adds a savory, somewhat sweet flavour balance.
- Vegetables: Add the ½ fennel bulb, which adds a savory, licorice flavour, and is the source of the majority of the flavour. Then chop up half an onion into chunks for more flavour.
- 2 Eggs: The only binding agent required for this gluten-free meatball is eggs. They will hold together quite fine, so don't worry.
- Herbs and Aromatics: Fresh parsley ¼ cup and 1 teaspoon fennel seeds give the dish a deeper, herbal flavour. Simply add additional fresh fennel or a sprinkle of cumin in their place if you can't locate fennel seeds.
- Olive Oil: 4 tablespoon olive oil is required in this recipe.
- Salt & Pepper: Add 1 teaspoon salt and ½ teaspoon pepper.
HOW TO MAKE PORK MEATBALLS
- Cook the vegetables first. Fennel and onions should be sauteed until they are tender, then the pan should be removed and let to cool.
Make the meatball mixture next. Pork, eggs, parsley, fennel seed, salt, pepper, and the sautéed fennel and onion should all be combined in a large bowl.
Get the balls rolling. For a pro tip, I usually create meatballs that are uniformly formed by using a medium-sized cookie scoop. Then put them on a baking sheet coated with paper.
Meatballs are seared. Clean the previously used skillet, add a little oil, and then fry the first group of meatballs that will fit without crowding it. They'll need to rotate after 2 to 3 minutes on each side before going on to the following batch.
HOW TO SERVE MEATBALLS
These pork meatballs may be used in countless different ways for dinners! Here are a few of my preferred methods of enjoying them.
- Serve them as an appetiser by sticking toothpicks through them and arranging them on a tray with a creamy dipping sauce, such as marinara or tzatziki.
- Fill up a plate with vegetables: Think of this as an entrée, and serve it with whatever side dish of vegetables you choose. And for a quick and simple side dish, I prefer to sauté leftover fennel and onion with garlic spinach.
- Include a substantial base: Serve this over rice, lentils, or a generous helping of creamy mashed potatoes. However, if you want something a little lighter, top the meatballs with fresh zucchini noodles and basil pesto.
- How to store: You can keep these pork meatballs in the fridge for 3 to 4 days if you put them in an airtight container.
- If you enjoy meal planning as much as I do, I recommend making a second batch and freezing them. Keep in a freezer-safe bag or container for up to three months.
- Thaw them overnight in the refrigerator before reheating: Don't forget to do this.
So, that’s all about the pork meatball recipe, you can easily cook it at home and enjoy it with your family and friends. This recipe's flavour quality is delicious and impressive. If you've lately tried this recipe for pork meatballs, please let me know in the comments section below. This community will benefit significantly from your reviews.
FENNEL PORK MEATBALLS
- 1 tablespoons olive oil
- ½ medium onion, finely chopped
- ½ fennel bulb, finely chopped
- 2 pounds ground pork
- 2 large eggs, lightly beaten
- ¼ cup roughly chopped fresh parsley
- 1 teaspoon ground fennel seed
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper, to taste
- Heat one tablespoon of oil in large saute pan on medium heat. Add the onions and fennel and cook for 2 to 3 minutes, or until slightly softened. Remove from the heat to cool.
- In a large mixing bowl, add the pork, eggs, parsley, fennel seed, salt and pepper. Once the sauteed onions and fennel have cooled slightly add them to the mixing bowl and use your hands to mix all ingredients together.
- Shape the pork mixture into small meatballs, approximately 1 ½ inches in diameter. See the notes below for the cookie scoop I use to make evenly sized meatballs. Make all the meatballs and place on parchment-lined baking tray or large plate.
- Wipe your previously used large saute pan clean, then add 3 tablespoons of oil to the pan over medium heat. Place the first batch of meatballs in the pan, being careful not to crowd the pan (this should be about 20 meatballs). Cook the meatballs 2 to 3 minutes on one side, then rotate them, so that all sides are browned. The meatballs should cook for 10 to 12 minutes total, or until the inside is no longer pink. When the first batch is done, remove them to a paper towel-lined plate and start the next batch.
- Discard any fat from the pan and add all of the meatballs back to the pan to warm through before serving.
- I always use this cookie scoop to make evenly sized meatballs.
- If you can’t find ground fennel seed, you can grind whole fennel seed yourself. Just place the whole seeds in a spice or coffee grinder, or place them in a plastic bag and bash them with a rolling pin or hammer, until finely ground.