Pork Meatballs Recipe

Preheat the broiler in the oven to high (500 F).

Start with the panade: In a large mixing bowl, stir together breadcrumbs and milk. Let it sit for a minute or two so the breadcrumbs absorb the liquid. This is key to creating a tender meatball.

Build the mixture: Add the ground pork, garlic, onion, herbs, salt, and pepper. If making a different variation, add those ingredients in now as well. Use your hands or a spoon to mix until combined, but don’t overwork the meat mixture. Overmixing can lead to tough meatballs.

Shape the meatballs: A small cookie scoop or even an ice cream scoop makes it easy to portion out evenly sized golf ball or 2-inch meatballs. Place them on a parchment or foil lined baking sheet for easy cleanup.

Cook until golden brown: Bake at 500°F for about 12-15 minutes or until an instant-read thermometer shows an internal temperature of 165°F. You can also pan-fry them in a cast iron skillet with olive oil over medium heat until browned, then simmer in sauce.

Serve: Enjoy as desired or freeze for 1 hour on a baking sheet, then add to a bag and store for up to 3 months in the freezer.