Dairy-Free Succulent Pork Meatballs
Savor the irresistible taste of our Dairy-Free Succulent Pork Meatballs—juicy, flavorful, and perfectly seasoned for a wholesome, allergen-friendly twist on a classic favorite. Made with tender ground pork, aromatic garlic, and a touch of smoked paprika, these meatballs are enhanced with gluten-free breadcrumbs and a hint of coconut milk for an extra dose of moisture. Baked to golden perfection in just 20 minutes, they strike the ideal balance between ease and indulgence. Whether served with marinara sauce, tucked into a sandwich, or nestled atop rice or a fresh salad, these versatile meatballs are sure to please everyone at the table. Perfect for weeknight dinners or meal prep, this dairy-free recipe proves that comfort food can be both simple and satisfying.
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Ingredients
- 500 grams Ground pork
- 1 small (finely diced) Onion
- 2 cloves (minced) Garlic
- 60 grams Gluten-free breadcrumbs (or regular if not gluten-free)
- 1 large Egg
- 2 tablespoons Coconut milk (unsweetened, optional for extra moisture)
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Olive oil
Directions
Step 1
Preheat your oven to 200°C (400°F) and lightly grease a baking sheet or line it with parchment paper.
Step 2
In a large mixing bowl, combine the ground pork, finely diced onion, minced garlic, breadcrumbs, egg, optional coconut milk, chopped parsley, salt, pepper, and smoked paprika.
Step 3
Using clean hands, gently mix the ingredients until well combined. Be careful not to overmix, as this can make the meatballs dense.
Step 4
Scoop about 1 1/2 tablespoons of the mixture and roll it between your hands to form a meatball. Repeat with the remaining mixture, arranging the meatballs slightly apart on the prepared baking sheet.
Step 5
Drizzle the meatballs with olive oil to help them brown and stay moist during baking.
Step 6
Bake in the preheated oven for 18-20 minutes, or until the meatballs are cooked through and golden brown. The internal temperature should reach 71°C (160°F).
Step 7
Once cooked, let the meatballs rest for a few minutes before serving. They pair beautifully with marinara sauce, in a sandwich, or over a bed of rice or salad.
Nutrition Facts
| Serving size | (805.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2135.2 |
| Total Fat 144.6g | 0% |
| Saturated Fat 46.2g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 669.5mg | 0% |
| Sodium 3194.4mg | 0% |
| Total Carbohydrate 59.8g | 0% |
| Dietary Fiber 4.6g | 0% |
| Total Sugars 7.6g | |
| Protein 141.7g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 237.4mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 435.9mg | 0% |
Source of Calories