Farmhouse Pork Meatballs
March 21, 2026 • 0 comments
Made the old-fashioned way with einkorn breadcrumbs and milk, these pork meatballs turn out incredibly tender, soft, rich, and melt-in-your-mouth delicious. Perfect straight from the pan, over a plate of pasta, or baked into something warm and comforting.
- Prep Time:
- Cook Time:
- Servings: 16-18
Ingredients
- (1lb) Ground Pork
- (1 egg, large) 1 dozen - Brown Honest Yolk Chicken Eggs
- (1/4 cup) 1/2 gallon - Raw A2/A2 Milk
- (3/4 cup) Einkorn Bread Crumbs, 8oz
- (2 tablespoons) 1 pint - A2/A2 Ghee (Glass)
- (1/2 cup, grated) Parmesan Cheese
- (1-2 tablespoons, finely chopped) Parsley
- (1 tablespoon) Italian Seasoning
- (1/2 teaspoon) Garlic Powder
- (1 teaspoon) Fine Pink Himalayan Salt, 1lb
- (1/2 teaspoon, freshly ground) Black Pepper
- ((Optional) 1/2 teaspoon) Red Pepper Flakes
Directions
Directions
- Add all the ingredients in a medium bowl. Mix until just combined, taking care not to overwork the meat.
- Shape into evenly sized meatballs, about 1 1/2 inches in diameter.
- Warm the ghee in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10–12 minutes.
- For a more tender, traditional finish, transfer the browned meatballs to a gently simmering sauce and cook for an additional 10–15 minutes.
***If the mixture feels a bit too wet to roll into balls, just add a little bit of extra Parmesan cheese or breadcrumbs until it reaches the right consistency
Notes
- Einkorn breadcrumbs lend a subtle, nutty depth that complements the pork.
- Ghee adds a rich, rounded flavor in place of other oils.
Serving Suggestions
Serve warm with a simple marinara, over pasta, or alongside crusty bread. Finish with a sprinkle of Parmesan and fresh herbs.
