Classic Italian Pork Meatballs
Juicy pork meatballs seasoned with herbs and Parmesan, perfect with pasta or crusty bread.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup marinara sauce (optional for serving)
Nutrition Facts
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Instructions
In a large mixing bowl, combine the ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, oregano, salt, and black pepper.
Mix the ingredients thoroughly with your hands until well combined. Avoid overmixing to keep the meatballs tender.
Shape the mixture into 1.5-inch meatballs, rolling them gently between your palms. You should get about 16-18 meatballs.
Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, ensuring they are not overcrowded.
Cook the meatballs for about 8-10 minutes, turning occasionally, until they are browned on all sides and cooked through (internal temperature should reach 160°F).
If desired, add marinara sauce to the skillet and simmer the meatballs for an additional 2-3 minutes to coat them in the sauce.
Serve hot with pasta, crusty bread, or as an appetizer with toothpicks.
Chef's Tips
- Chilling Tip: For firmer meatballs, refrigerate the shaped meatballs for 30 minutes before cooking.
- Baking Option: Instead of frying, bake the meatballs at 375°F for 20-25 minutes for a healthier version.
- Freezing: Uncooked meatballs can be frozen on a tray, then transferred to a bag for up to 3 months. Cook directly from frozen, adding a few extra minutes.
- Herb Swap: Substitute parsley with fresh basil or rosemary for a different flavor profile.
- Sauce Pairing: Serve with a creamy Alfredo sauce or a spicy arrabbiata sauce for variety.
