Pork Meatballs with Garlic Aioli
These flavorful pork meatballs are a delightful treat on their own but become even more exquisite when paired with a garlic aioli dipping sauce.
Ingredients
Makes: 20 Tapas
For Garlic Aioli (Optional):
- 2 garlic cloves crushed (optional)
- Mayonnaise to taste (optional)
For Pork Meatballs:
- All-purpose flour for coating
- 2 large eggs lightly beaten
- 1/2 pound ground pork loin
- 7 tablespoons finely chopped fresh flat-leaf parsley
- 2 garlic cloves finely chopped
- 1 tablespoon finely chopped onion
- 3 tablespoons bread crumbs
- Salt to taste
- Freshly ground black pepper to taste
- Olive oil for frying
Instructions
For Garlic Aioli (Optional):
- In a small bowl, mix the crushed garlic and mayonnaise, if using, until well blended.
- Allow it to sit, allowing the flavors to meld, until needed.
For Pork Meatballs:
- Place the flour in a shallow bowl and beat one of the eggs in another shallow bowl.
- In a medium bowl, combine the ground pork, chopped parsley, finely chopped garlic, chopped onion, bread crumbs, the beaten egg, and season with salt and freshly ground black pepper.
- Mix well, then shape the mixture into 1-inch meatballs.
- In a medium skillet, heat at least 1/2 inch of olive oil over medium-high heat, or preferably use a deep fryer set at 365°F.
- The oil is ready when a cube of bread turns light brown in about 60 seconds.
- Beat the remaining egg in the same shallow bowl.
- Dip each pork meatball into the beaten egg, coat with flour, and carefully place them in the hot oil.
- Fry the meatballs, turning them occasionally, until they are beautifully browned on both sides.
- Let the pork meatballs drain on paper towels to remove any excess oil.
Notes & Wine Advice
Serve the hot pork meatballs with the garlic aioli sauce on the side.
These delightful pork meatballs are perfect as a tapa, appetizer, or snack. They are enhanced by the optional garlic aioli for dipping, adding a burst of flavor to each bite. Enjoy!