Ground Pork Meatballs with Potatoes and Red Onions
Ground Pork Meatballs are a delightful culinary creation, where ground pork is elevated to new heights by infusing it with a harmonious blend of flavors and textures. In this recipe, we combine high-quality ground pork with a medley of ingredients, including chopped red onions, fresh dill, garlic, dried thyme, eggs, salt, ground black pepper, and grated potatoes. The result is a dish that offers a perfect balance of savory and aromatic elements, all encapsulated within tender, juicy meatballs.These Ground Pork Meatballs are a celebration of flavor and texture, offering a tantalizing combination of savory, aromatic, and juicy elements. They make for a perfect addition to your culinary repertoire, whether you're entertaining guests or simply craving a homemade delight. Enjoy the savory embrace of these meatballs, where each bite is a symphony of flavors and textures that will leave your taste buds singing.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Balkan
Servings 12 servings
Calories
- 90/2.5 (oz/kg) ground pork
- 17/500 (oz/g) grated potatoes
- 10/300 (oz/g) finely chopped red onions
- 1 bundle of finely chopped green dill or parsley
- 6 garlic cloves or to taste
- 2 eggs
- 2 tsp salt or to taste
- 1 tsp ground black pepper or to taste
- 1 tsp dried thyme
- 10/300 (fl oz/ml) sunflower oil for frying
put the ground pork in a bowl and add the chopped onions,
put the grated potatoes in the bowl.
add the chopped dill.
add the crushed or chopped garlic.
break the eggs and put them in the bowl.
season with salt to taste.
season with ground black pepper to taste.
add some dried thyme to the bowl.
mix the ingredients very well.
make medium-sized meatballs.
pour oil into the pan, wait for it to heat up, and fry the meatballs for about 3-5 minutes.
flip the meatballs and fry them evenly for about 2-3 minutes more.
remove the meatballs from the pan and drain the oil well.
serve the meatballs with your preferred sides.
Cooking Tips for the Best Results:
1: Properly Drain and Squeeze the Grated Potatoes: Before incorporating grated potatoes into the meatball mixture, be sure to thoroughly drain excess moisture and then squeeze them to remove as much liquid as possible. This step prevents the meatballs from becoming too wet, ensuring they hold their shape and have a desirable texture when cooked.
2: Use an Ice Cream Scoop or Wet Hands for Shaping: When shaping the meatballs, using an ice cream scoop or wet hands can make the process much smoother. An ice cream scoop helps create evenly sized meatballs, and wet hands prevent the mixture from sticking to your skin, making it easier to shape the meatballs uniformly.
3: Keep the Oil at the Right Temperature: When frying the meatballs, maintain the oil at the correct temperature, typically around 350-375°F (175-190°C). Using a thermometer ensures that the meatballs cook evenly and achieve a golden-brown crust. Avoid overcrowding the pan, as this can cause the oil temperature to drop, resulting in less crispy meatballs.
4: Check for Doneness with a Meat Thermometer: To guarantee the meatballs are thoroughly cooked without overcooking, use a meat thermometer. The internal temperature should reach 160°F (71°C) for pork meatballs to ensure they are safe to eat while remaining tender and juicy.
5: Let the Meatballs Rest Before Serving: After cooking, allow the meatballs to rest for a few minutes before serving. This resting period helps the flavors meld and keeps the meatballs juicy. It’s a critical step in achieving the best results in terms of flavor and texture.
Can I use a different type of meat instead of ground pork?
Absolutely! While this recipe features ground pork, you can experiment with various ground meats like beef, turkey, chicken, or a combination of meats. Each meat will lend a unique flavor to the meatballs, allowing you to customize the dish to your preference.
What’s the purpose of the grated potatoes in this recipe?
Grated potatoes serve multiple purposes in these meatballs. They not only add a pleasant texture but also help retain moisture, ensuring the meatballs remain tender and juicy. The potatoes also contribute a subtle sweetness that complements the savory elements of the dish.
Can I make the meatball mixture in advance and refrigerate it for later use?
Yes, you can prepare the meatball mixture in advance and refrigerate it for a few hours or even overnight. This can help the flavors meld and intensify. Just make sure to cover the mixture tightly with plastic wrap or in an airtight container to prevent it from drying out.
How can I ensure my meatballs are cooked to perfection without overcooking?
To achieve perfectly cooked meatballs, use a meat thermometer to check their internal temperature. For pork and other ground meats, aim for an internal temperature of 160°F (71°C). This ensures they are safe to eat while remaining juicy and flavorful. Avoid overcooking, as this can result in dry meatballs.
Can I freeze these meatballs for later use?
Yes, you can freeze these meatballs. After shaping them, place them on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag. When you’re ready to use them, cook the frozen meatballs directly from the freezer, adding a few extra minutes to the cooking time to ensure they’re fully cooked.
➡️ I know there are many delicious recipes that use minced meat as the main ingredient. I completely agree with this, however, I would point out that meatball are among the best food recipes you will ever make! In addition to being delicious, pork meatballs are very versatile, meaning you can use them as a main dish, as appetizers, as a party food or as a quick snack when you don’t have time to cook anything else.
➡️ Needless to say, in addition to the features outlined above, meatballs are an affordable food, so you can feed a crowd for very little money. Enjoy cooking pork meatballs from scratch! For additional info, read more on here.
