Pork Meatballs
fromtasteofhome.comwww.tasteofhome.com/recipes/pork-meatballs?ViewAll=1
If you’re used to pork meatballs baked in the oven, you’ll find this version a refreshing twist on the original. The meaty broth brings flavor and juiciness to every sweet, cheesy bite of pork.
Ingredients
Instructions
In a bowl, combine the egg, crumbled bread, minced garlic, cheese, salt, parsley and pepper. Crumble the ground pork over the mixture and work it lightly but thoroughly so that the herbs and bread are fully integrated but the texture is still chunky. Shape the mixture into ten 2-inch meatballs.
In a saucepan, bring the beef broth to a boil and place the meatballs inside. Reduce the heat, then cover and simmer for 15 minutes. Turn the meatballs, continuing to simmer until they're cooked through, about 15 minutes more, turning occasionally. Remove them from the broth with a slotted spoon, and sprinkle with grated cheese and parsley before serving. Editor’s Tip: Moisten your hands with oil or water to stop them from becoming sticky when you form the meatballs. You could also shape the balls with two spoons, although this requires some extra dexterity.
Nutrition
- Calories
- 511 calories
- Fat Content
- 33g fat (14g saturated fat)
- Cholesterol Content
- 235mg cholesterol
- Sodium Content
- 1731mg sodium
- Carbohydrate Content
- 8g carbohydrate (2g sugars
- Fiber Content
- 0 fiber)
- Protein Content
- 43g protein.
