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Pork meatballs

Pork meatballs

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I mixed the minced meat with the grated onion, the chopped dill, the crushed garlic, the bread soaked in water and then squeezed, an egg and I matched the taste with salt and pepper.

I served it with french fries and tomatoes.

Pork meatballs

With mustard, ketchup, pickles, lots of bread, lots of calories :). I can honestly say that I wanted to buy cauliflower today but I changed my mind in the butcher shop. The recipe is quite well known, pork meatballs are appreciated both at events and in everyday life.

They are made very easy just to pay attention to some aspects.

The first is the type of meat: in principle they are made from minced pork meat, meat with less fat, but not without it coming out a bit dry.

Then you have to pay attention to the amount of breadcrumbs in the composition. In principle, put 3-4 tablespoons of 500g of meat. Knead the composition well and then let it cool for a few hours, preferably from evening to morning.

Another important thing is frying, the meatballs are fried in an oil bath, do not skimp because it is not the case, the oil is not so expensive.

Be sure to remove them on an absorbent napkin to reduce fat.

  • 500g pork (to be with a drop of fat)
  • 3-4 tablespoons breadcrumbs
  • 2 eggs
  • 1 small onion
  • 1 clove of garlic
  • a little chopped parsley (if you like dill you can put it)
  • salt pepper
  • optional boia dulce

We chop the meat or we ask the people in the store to give it to us through the mincer :). Put it in a bowl, add the breadcrumbs. We also add the egg, chopped onion and garlic, greens, salt, pepper and I wrote the paprika as an option. Stir by hand and leave to cool for at least 30 minutes.

Form the meatballs as you like (I like smaller ones) and fry them in hot oil, at the right heat. We take them out on an absorbent napkin.

Serve as I wrote at the beginning with mustard, ketchup & # 8230.

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  • For meatballs
  • 750 gr minced meat, pork + beef
  • 1 onion
  • 1 head of garlic
  • 1 potato
  • 1 carrot
  • 2 eggs
  • 1 bunch green parsley
  • salt
  • pepper
  • thyme
  • frying oil
  • For the sauce:
  • 1 onion
  • 800 gr tomato paste with peppers
  • 1-2 tablespoons oil
  • 5-6 basil leaves
  • 1-2 sprigs of thyme
  • 2 was dafin
  • 2 cloves of garlic
  • 250 ml vegetable soup
  • salt
  • 1 teaspoon sugar
  • paprika and hot peppers
  • green parsley

250 g pork brains
50 g race parmesan
1 suitable onion
25 g flour
½ teaspoon salt
3 tablespoons oil
2 eggs
oil, for frying

Separate the egg whites from the yolks. Chop and fry the onion in oil for about 1 minute. Crush the brain well with a fork, add the hardened onion, flour, salt and pepper to taste. Add dill and chopped parsley to taste, add the yolks and Parmesan cheese. Mix the composition well, then incorporate the beaten egg whites. Lightly homogenize, take a teaspoon from the composition and put it on a baking sheet sprinkled with breadcrumbs, after giving a round shape to the meatballs. Fry them for about 5 minutes, in hot oil, on each side. Serve the meatballs hot or cold.


  • bacon (usually bacon from the neck of the pig or goiter)
  • salt
  • pepper
  • very good quality sweet paprika (can be hot if you like)
  • garlic
  • marjoram (optional)
  • ienibahar (optional)
  • Bay leaves

The bacon is boiled in salted water (about 3 tablespoons of salt per kg). Boil for about 1 hour. It is ready when you can insert the fork through it very easily. Put one or two bay leaves and peppercorns in the boiling water.
Prepare a mix of finely ground garlic, pepper, marjoram and allspice (the last two only if you like). We don't really prepare them with exact quantities. Everything is made to taste. I always insist on such recipes, which require a lot of paprika, to use very good quality paprika. If the paper is not good it can spoil the food. Heat treated or in contact with food, paprika can become bitter.
After the bacon has boiled, remove it from the water and increase it, finely and finely, on top. (the part that has no mouse) Rub well with the prepared mix and powder with plenty of paprika. Allow to cool and store in the refrigerator.

Method of preparation

We prepare the meatballs for the recipe Meatballs with vegetables in spicy sauce.

Mix the minced meat with the finely chopped onion and the crushed garlic. Eventually, we pass them through the mincer and together.

Add the peeled, grated and well drained potato and the grated, well drained carrot. Then add the chopped parsley and spices, and at the end, add the eggs.

Form the meatballs the size of a ping pong ball, then flatten them slightly.

Fry them in hot oil and take them out on paper towels to drain.

We prepare the sauce for the recipe Meatballs with vegetables in spicy sauce.

Temper the onion in a little oil, then add the tomato paste with peppers. Mix well, add grated garlic, broken basil leaves and vegetable soup.

When the flavors blend well, add the meatballs, thyme sprigs, bay leaves, salt, sugar and season the preparation with paprika, to taste.

Boil the meatballs in the sauce until all the flavors intertwine, and at the end, add the chopped greens.

We serve the delicious meat and vegetable meatballs in spicy sauce, with pickles, salads and various garnishes.

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Minced meatballs with garlic - Preparation

Choose your meat carefully and keep in mind that the best meatballs are made from fatter pork, but you can choose the one you want. The next important ingredient we will add to the meat is the onion that you should give through the small grater or through the mincer.

The next step to make it fluffy and tender is to add a few days of white bread soaked in cold boiled water.

Put the meat in a bowl, add the onion and garlic given by the mincer, the eggs, the bread soaked and drained a little water. Don't forget to add salt and pepper to taste.

Mix everything very well and form the not very small meatballs. You can pass them through breadcrumbs or egg whites so they will keep all their juices inside and will look good on the outside.

Fry them in hot oil until golden brown on all sides and cover the pan with a lid to simmer. Remove the meatballs in a pot, add a little water and cook for 1-2 minutes with the lid on.

This is the grandmother's secret of fluffy, tender and juicy meatballs. Good appetite!

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Pork and beef meatballs

  • 250 g pork
  • 250 g beef
  • 1 slice of bagel type bread
  • 1 small potato
  • 1 onion
  • 1 or
  • 2 cloves garlic
  • dill or parsley
  • salt
  • pepper
  • 4 tablespoons flour for rolling meatballs
  • frying oil

Finely chopped onion, cook in oil. The meat, bread soaked in water, potatoes, onions and garlic are passed through the mincer. Add the chopped greens, egg, season with salt and pepper and mix the meat paste until smooth.

Meat balls are formed which we flatten a little (hands should be slightly moistened). Pass through flour and place on a plate, after the oil has heated the meatballs are fried at a medium temperature.

Video: Pork Weediya. Episode 15 - 2021-08-16. ITN (May 2022).


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