Soy-Free Succulent Pork Meatballs
Sink your teeth into these Soy-Free Succulent Pork Meatballs, a mouthwatering twist on the classic comfort food that’s perfect for anyone avoiding soy-based ingredients. Made with tender ground pork, fragrant garlic, and a touch of Parmesan cheese, these meatballs are boosted with fresh parsley for a delightful herbaceous note. The soy-free breadcrumbs and your choice of dairy or plant-based milk ensure a light, juicy texture, while a quick sear in olive oil seals in rich, golden flavor before baking them to perfection. Ready in just 35 minutes, this versatile recipe is ideal for pasta nights, meal prepping, or serving as a crowd-pleasing appetizer. Enjoy them smothered in marinara sauce, paired with creamy mashed potatoes, or savored solo for a wholesome yet indulgent treat.
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Ingredients
- 500 grams Ground pork
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 large Egg
- 0.5 cup Breadcrumbs (soy-free)
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Milk (dairy or plant-based, soy-free)
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
Directions
Step 1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Step 2
In a large bowl, combine the ground pork, finely diced onion, minced garlic, egg, breadcrumbs, Parmesan cheese, milk, chopped parsley, salt, and black pepper.
Step 3
Mix the ingredients together with clean hands or a spatula until they are fully combined, but avoid overmixing to keep the meatballs tender.
Step 4
Using your hands, form the mixture into approximately 1 to 1.5-inch meatballs and place them on the prepared baking sheet, leaving a bit of space between each meatball.
Step 5
Heat the olive oil in a large skillet over medium heat. In batches, sear the meatballs for 1-2 minutes on each side until they’re golden brown. This step helps develop flavor.
Step 6
Transfer the browned meatballs back onto the baking sheet and bake them in the oven for 15 minutes, or until they reach an internal temperature of 160°F (71°C).
Step 7
Once cooked, remove the meatballs from the oven and let them rest for 5 minutes before serving.
Step 8
Serve these succulent meatballs with your favorite pasta, a marinara sauce, or enjoy them on their own as a delicious appetizer.
Nutrition Facts
| Serving size | (867.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2227.1 |
| Total Fat 149.3g | 0% |
| Saturated Fat 49.7g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 691.0mg | 0% |
| Sodium 3543.8mg | 0% |
| Total Carbohydrate 60.3g | 0% |
| Dietary Fiber 5.3g | 0% |
| Total Sugars 10.2g | |
| Protein 152.7g | 0% |
| Vitamin D 68.8IU | 0% |
| Calcium 532.2mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 536.2mg | 0% |
Source of Calories