Pork meatballs

Contains pork – recipe is for non-Muslims only

Make homemade pork meatballs, then enjoy Italian-style in a tomato sauce with pasta, Swedish-style with mash, or in a Vietnamese broth

  • Prep:10 mins
    Cook:15 mins
  • Easy

Nutrition per serving

  • kcal 70
  • fat 4g
  • saturates 1g
  • carbs 3g
  • sugars 0g
  • fibre 0.1g
  • protein 6g
  • salt 0.1g


  • 400g pork mince, or use half pork, half beef
  • 1 small red onion or shallot, finely chopped
  • 1 garlic clove, finely grated
  • 50g breadcrumbs
  • 1 egg
  • ½ tbsp vegetable oil
  • 1 tsp tomato purée, 1 tbsp grated parmesan, 1 tsp lemongrass paste or 1 tsp English mustard


  1. Put the mince, onion, garlic, breadcrumbs and egg in a bowl, along with your chosen flavouring. Mix well. Use your hands to fully combine the mixture, squeezing it through your fingers several times.

  2. Form the mixture into 12-14 evenly sized meatballs, roughly the size of a walnut. At this point, you can freeze the meatballs (if the meat wasn’t previously frozen) in a sealed container for up to three months. Defrost completely in the fridge overnight before using.

  3. Heat the oil in a large frying pan over a medium heat and brown the meatballs all over, about 8-10 mins. (You may need to do this in batches.) To fully cook through, reduce the heat and continue to fry, moving around every so often so they don’t burn. For best results, finish cooking in the sauce of your choice.

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