Pork Potato Meatballs Recipes

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
• In large bowl, mix Meatball ingredients until well combined. Using rounded tablespoon measure, shape 20 meatballs (1 1/2-inch); place in pan. Bake 15 to 18 minutes or until no longer pink in center (at least 165°F).
• Meanwhile, make sauce by heating oil in 2-quart saucepan over medium heat. Add crushed garlic and 1/4 teaspoon pepper flakes; cook 2 to 3 minutes or until garlic is fragrant. Add tomatoes, 1/2 teaspoon salt and the basil leaves; heat to simmering. Stir; cook 4 to 5 minutes or until slightly thickened. Remove from heat; cool 5 minutes. Carefully transfer to blender. Vent blender top, and cover with kitchen towel. Blend sauce 40 to 45 seconds or until garlic and basil are blended with tomatoes. Serve sauce warm with meatballs.

Steps:

• Mix egg, milk, bread crumbs, potato, onion, mustard, salt, and pepper together.
• Add pork; mix well.
• Make into 24 meatballs.
• Heat shortening in skillet, add meatballs and brown.
• Drain fat and remove meatballs from pan.
• Dissolve bouillon cube in 1 cup of boiling water, return meatballs to pan.
• Cover and cook on low for 20 minutes, turning occasionally.
• Remove meatballs from pan again; reserve drippings.
• Mix flour with 1/3 cup of water; stir into drippings.
• Cook until thickened.
• Serve with meatballs.

Steps:

• Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
• Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
• Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
• Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.

Steps:

• Heat 1 tbsp olive oil in a saucepan and fry the onions with a pinch of salt for 10 mins until soft. Stir in two-thirds of the garlic and cook for 1 min more. Add the paprika and cook for another minute, then stir in the tomatoes and sugar. Season to taste. Cook for 15 mins until thickened. Remove from the heat, stir through the olives and set aside.
• Heat the oven to 220C/200C fan/gas 8. Put the mince in a large bowl with the breadcrumbs, the rest of the garlic, the egg yolk, chilli flakes and half the parsley. Season. Mix using your hands until well combined. Divide into 12 pieces, weighing for accuracy if you like, then roll into meatballs. Cover and put in the fridge to chill while you prepare the potatoes.
• Toss the potatoes in a roasting tin with 1½ tbsp of the remaining oil and some seasoning. Roast for 40 mins until golden, tossing halfway through. Heat the rest of the oil in a frying pan over a medium-high heat and fry the meatballs for 5 mins, stirring until evenly browned. Add the meatballs to the tin with the potatoes and roast for 10 mins more. Reheat the tomato sauce, if needed, then spoon over the meatballs and potatoes. Top with the remaining chopped parsley and serve with some aïoli, if you like.

Steps:

• In a bowl, combine the first seven ingredients. Crumble pork over mixture and sprinkle with bread crumbs; mix gently. Shape into 1-inch balls. In a large skillet, brown meatballs in batches over medium heat; drain. Remove and keep warm.
• Add 1 cup water and bouillon to skillet; stir until bouillon is dissolved. Return meatballs to the pan; cover and cook 20 minutes or until no longer pink. Combine flour and remaining water until smooth, and gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)