PORK BALLS RECIPES

PORK MEATBALLS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pork Meatballs Recipe: How to Make It - Taste of Home image

This recipe is one of my favorites. My mom used to make the moist, flavorful meatballs often, and they were part of our traditional dinner on Shrove Tuesday, served with homemade gnocchi. -Joan Newberry, Indiana, Pennsylvania

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 large egg, room temperature, lightly beaten
1 slice bread, crumbled
1 garlic clove, minced
1/4 cup grated Romano or Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
3/4 pound ground pork
1 can (14-1/2 ounces) beef broth

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 meatballs; cook until meatballs are cooked through, 15 minutes, turning occasionally. Remove with a slotted spoon.

Nutrition Facts : Calories 511 calories, FatContent 33g fat (14g saturated fat), CholesterolContent 235mg cholesterol, SodiumContent 1731mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 43g protein.

CHINESE PORK MEATBALLS RECIPE | ALLRECIPES

Chinese Pork Meatballs Recipe | Allrecipes image

These meatballs are easy to make and taste fantastic. Pork meatballs are deep-fried until golden, then simmered in a seasoned chicken stock. Garnish with cilantro and enjoy with freshly cooked rice.

Provided by Chelsea

Categories Meat and Poultry Pork Ground Pork Recipes

Total Time 41 minutes

Prep Time 15 minutes

Cook Time 26 minutes

Yield 8 meatballs

Number Of Ingredients 11

Ingredients

12 ounces ground pork
2 eggs
½ cup cornstarch
2?½ tablespoons cornstarch, divided
2 spring onions, finely chopped
1 (3/4 inch thick) slice fresh ginger, finely chopped
2 teaspoons salt
1 teaspoon soy sauce
6 tablespoons vegetable oil
½ cup chicken broth, or as needed
1 tablespoon water

Steps:

Combine pork, eggs, 1/2 cup plus 1 1/2 tablespoon cornstarch, spring onions, ginger, salt, and soy sauce in a large bowl. Mix well and form into 8 balls.
Heat oil in a large wok over medium heat. Cook meatballs in the hot oil until golden brown, 3 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
Drain all but 2 tablespoons oil from the wok. Return meatballs to the wok; add enough chicken broth to just cover meatballs. Bring to a boil. Reduce heat to low; simmer until meatballs are no longer pink in the center, about 15 minutes.
Mix remaining 1 tablespoon cornstarch with water in a bowl. Stir into the wok until chicken broth thickens, 3 to 5 minutes. Transfer to a serving dish.

Nutrition Facts : Calories 474.1 calories, CarbohydrateContent 20.2 g, CholesterolContent 148 mg, FatContent 35.1 g, FiberContent 0.4 g, ProteinContent 18.5 g, SaturatedFatContent 8.5 g, SodiumContent 1318.5 mg, SugarContent 0.4 g

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