Tender Pork Meatballs

Combine the ground pork, beaten eggs, breadcrumbs + finely chopped onion, grated garlic, mayonnaise, mustard, spices, salt, and pepper in a large bowl. Mix gently and avoid overmixing, as it can result in tougher meatballs.2 lb ground pork + 2 large eggs + ⅓ cup dried breadcrumbs + 1 small red onion + 3 garlic cloves + ¼ cup mayonnaise + 1 tablespoon Dijon mustard + 1 teaspoon sweet paprika + ½ teaspoon smoked paprika + ½ teaspoon thyme + ¼ teaspoon red pepper flakes + ½ teaspoon fine sea salt + ¼ teaspoon black pepper

Shape the meatballs: Take a small portion (about ¼ cup = 55 g) and roll it between your palms to form a ball. Repeat the process with the remaining mixture. You will have 27-30 meatballs.

Flour the meatballs: Place the flour on a large plate or into a shallow bowl. Dredge the meatballs through the flour and gently pat them to remove the excess. Place them on a baking sheet or a plate, ensuring they don’t touch each other.½ cup all-purpose flour

Pan fry the meatballs in batches: Heat 2-3 tablespoons of oil in a large skillet over medium heat; the pan’s bottom should be covered in a thin layer of oil. Add the first batch, ensuring they have enough space to cook evenly. Cook for about 8-10 minutes, turning them occasionally to brown all sides and ensure they are cooked through (Note 2).half of 4-5 tablespoons oil

Keep warm: Remove them from the pan and keep them warm. To achieve that, place them in an oven-safe dish and keep them in the warm oven at 200°F/ 95°C while you cook the rest of the meatballs.

If the skillet is dry, add the remaining oil and fry the second meatball batch.

Baking method: Preheat the oven to 375°F /190°C. Place the shaped balls on a baking sheet lined with parchment paper. Bake them for about 20-25 minutes or until they are cooked through and browned on the outside.