Pork Meatballs Recipe

Soak breadcrumbs

Combine the fresh breadcrumbs and whole milk in a small bowl. Let sit 5 minutes until crumbs absorb the milk and become a paste.

Prep aromatics

Finely mince the garlic, very finely mince the onion (or grate on a box grater) and finely chop the parsley. This ensures they incorporate smoothly into the meatballs and don't create large pockets.

In a large bowl, add the ground pork, soaked breadcrumb mixture, beaten egg, grated Parmesan, minced garlic, minced onion, chopped parsley, Dijon mustard, kosher salt, black pepper and red pepper flakes if using.

Using clean hands or a fork, gently but thoroughly mix until just combined. Avoid overworking — mix until ingredients are evenly distributed and the mixture holds together when pressed (about 20–30 seconds of mixing).

Form meatballs: wet your hands lightly with water to prevent sticking. Portion the mixture into 1 1/4–1 1/2-inch meatballs (about 1.5 oz / 40–45 g each). Roll between your palms for smooth, evenly sized balls. Place on a rimmed tray or plate lined with parchment.

Heat a large skillet over medium heat. Add the olive oil and the unsalted butter (if using). When the butter foams and the oil shimmers (about 1–2 minutes), add meatballs to the pan in a single layer without crowding; work in batches if necessary.

Sear the meatballs, turning every 2–3 minutes so each side browns evenly. Total searing time should be about 8–10 minutes until golden-brown on all sides.

Reduce heat to medium-low, add 2–3 tablespoons water or stock to the pan, cover loosely with a lid, and steam for 4–6 minutes to cook through. Alternatively, transfer browned meatballs to a preheated 350°F (175°C) oven on a baking sheet for 8–10 minutes until internal temperature reaches 160°F (71°C).

Check doneness by cutting one meatball in half or using an instant-read thermometer inserted into the center; pork should reach 160°F (71°C). Remove meatballs from the pan and rest on a plate for 3 minutes.

If desired, spoon pan juices back over the meatballs or make a quick pan sauce: after removing meatballs, add 1/4 cup chicken stock and 1 tsp Dijon to the skillet, scrape browned bits, simmer 1–2 minutes until slightly reduced, then swirl in remaining 1 tbsp butter off heat for gloss.

Transfer meatballs to a serving dish, sprinkle with chopped parsley and grated Parmesan. Serve with lemon wedges for a bright finish. These meatballs pair well with pasta, rice, crusty bread, or as an appetizer with a dipping sauce.