Pork and Parsley Meatballs
Ingredients
- 2 garlic cloves mashed (optional)
- Mayonnaise to taste (optional)
- All-purpose flour for dredging
- 2 large eggs lightly beaten
- ½ 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
Garlic Sauce (Alioli):
- 2 garlic cloves mashed
- Mayonnaise to taste
Instructions
Prepare Garlic Sauce (Alioli):
- In a small bowl, mix the mashed garlic with mayonnaise (if using).
- Allow it to sit to meld flavors until needed.
Prepare Meatball Mixture:
- Place flour in a shallow bowl and beat 1 of the eggs in another shallow bowl.
- In a medium bowl, combine ground pork, chopped parsley, chopped garlic, chopped onion, bread crumbs, the beaten egg, salt, and pepper.
- Shape the mixture into 1-inch balls.
Heat Oil for Frying:
- Heat at least ½ inch of olive oil in a medium skillet over medium-high heat.
- Alternatively, use a deep fryer set at 365°F until a cube of bread turns light brown in 60 seconds.
Coat and Fry Meatballs:
- Beat the remaining 1 egg in the same shallow bowl.
- Dip each pork meatball into the beaten egg, dredge in flour, and place in the hot oil.
- Reduce the heat to medium and cook, turning occasionally, until the meatballs are well browned on both sides.
Drain and Serve:
- Let the fried pork and parsley meatballs drain on paper towels to remove excess oil.
Notes & Wine Advice
Serve the hot pork meatballs with the garlic sauce on the side or drizzled on top.
Nutrition values
Calories: 300 kcal