Pork Meatballs

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  1 lbs Ground Pork

  Regular ground pork is typically 70/30. Look for lean if available.

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  1 Egg, Whole, Large(44g)
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  0.3 cup Bread Crumbs, Panko, Dry
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  1 tsp 1 teaspoon kosher salt
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  1 tsp Oregano, Dried
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  0.5 tsp Coriander, Ground
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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  0.3 tsp Cumin, Ground
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  0.3 tsp ¼ teaspoon ground black pepper
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  0.3 tsp Red pepper flakes
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  Cooking spray (per 1-second spray)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

Instructions

1. 1In a large bowl, lightly beat the eggs with a fork, then add the ground pork, panko bread crumbs, kosher salt, dried oregano, ground coriander, garlic powder, onion powder, ground cumin, ground black pepper, and red pepper flakes. Gently stir with your hands until just combined—do not overmix.
2. 2Using a 2-tablespoon scoop, portion the mixture into 12 meatballs approximately 2 inches in diameter.
3. 3Lightly coat a large skillet with cooking spray and place over medium-high heat for 1–2 minutes until the pan is hot and shimmering.
4. 4Working in batches to avoid crowding, add the meatballs to the skillet and cook 8–10 minutes over medium-high heat, rolling them every 2–3 minutes for even browning, until golden brown on all sides and the internal temperature reaches 160°F on an instant-read thermometer.
5. 5Transfer each batch of cooked meatballs to a clean plate as they finish cooking.
6. 6Divide the meatballs evenly into 6 airtight containers while hot, distributing 2 meatballs per container.
7. 7Cool to room temperature before sealing and refrigerating for up to 4 days, or freeze for up to 3 months. Reheat in a 350°F oven for 8–10 minutes until warmed through.