Juicy Pork Meatballs
February 17, 2023 • 0 comments
Tender and Juicy Meatballs made with Sourdough Einkorn Breadcrumbs and brushed with A2/A2 Butter. This easy recipe makes a quick homemade meal that the whole family will enjoy!
- Prep Time:
- Cook Time:
- Servings: 24
- (1 lb) Ground Pork
- (1/2 cup) Einkorn Bread Crumbs, 8oz
- (1/2 cup) 1/2 gallon - Whole Cream Top A2/A2 Cow Milk
- (1, large) 1 dozen - Brown Corn & Soy Free Chicken Eggs
- (1-2 Tbsp) 1lb Unsalted A2/A2 Butter
- (1/4 cup, grated) Parmesan Cheese
- (1/2 tsp, dried) Garlic
- (1/2 tsp, dried) Oregano
- (1/2 tsp, ground) Black pepper
- (3/4 tsp) Fine Celtic Sea Salt, 8oz
- Add breadcrumbs, milk, egg, cheese, oregano, garlic, salt and pepper in a large bowl. Stir until well blended.
- Add the ground pork meat and use your fingers or mixing spoon to gently mix everything until combined.
- Mix gently or the meat can become tough when cooked.
- Form the mixture into small balls (1.5-inch to 2”-inch balls). You should get about 24 meatballs. You can also make them smaller if you prefer.
- Bake or cook on stovetop (see below instructions).
- Heat oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
- Place meatballs onto the baking sheet, leaving a little space in between each meatball.
- Brush the top of the meatballs with melted butter.
- Bake until they are cooked through and lightly browned.
- Using a digital meat thermometer, cook until internal temperature reaches 145F.
- Bake time will be approximately 15-20mins.
MEATBALLS ON STOVETOP
- Heat 2 tablespoons of tallow or ghee in a Dutch oven or pan over medium heat.
- Place the meatballs into the hot oil and cook until they are cooked through, the outsides are browned, and they register 145°F in the middle using a digital meat thermometer, about 15 minutes.
- Depending on the shape or size of the pot, this might need to be done in two separate batches.
- Optional - Brush top of meatballs with melted butter.
Serve meatballs over your favorite pasta and sauce, add barbecue sauce and serve as appetizers, add to bread for meatball sandwiches or serve with mashed potatoes and gravy.
- Raw meatballs can be refrigerated overnight and baked the next day.
- You can also freeze the raw meatballs and store for up to three months. To freeze them, form the meatballs and then place them onto a baking sheet lined with parchment paper or a silicone baking mat. Place the baking sheet into the freezer and freeze until the meatballs are firm (slightly frozen). Transfer frozen meatballs to an air-tight, freezer friendly container and freeze up to three months. This makes it convenient to lay out and make a quick homemade dinner.
- Cooked meatballs will last in the fridge when stored in an airtight container for three days and can be frozen up to three months.