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Stovetop~30 minComplexity

Pork Meatballs

Name: Pork Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: american
Ingredients: Ground pork, raw; Egg, whole, large, raw; Bread crumbs, panko, dry; 1 teaspoon kosher salt; Oregano, dried; Coriander, ground; Garlic powder; Onion powder; Cumin, ground; ¼ teaspoon ground black pepper; Red pepper flakes; Cooking spray (per 1-second spray)

These Pork Meatballs contain 7g protein and 130 calories each, serving best as a component in larger meals or volume additions. Twelve servings batch-prep on the stovetop quickly, letting you build freezer stock for mixing into bowls and sides. Use them to add volume and flavour to protein-forward base meals without overshooting your intake.

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Ingredients

12 servings

•
Ground Pork(454g)
Regular ground pork is typically 70/30. Look for lean if available.
•
Egg, Whole, Large
•
Bread Crumbs, Panko, Dry(80g)
•
1 teaspoon kosher salt
•
Oregano, Dried(5g)
•
Coriander, Ground(3g)
•
Garlic powder(3g)
•
Onion powder(3g)
•
Cumin, Ground(1g)
•
¼ teaspoon ground black pepper
•
Red pepper flakes(1g)
•
Cooking spray (per 1-second spray)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

Instructions

1In a large bowl, combine the ground pork, large eggs, panko bread crumbs, dried oregano, ground coriander, garlic powder, onion powder, ground cumin, and red pepper flakes. Lightly beat the eggs with a fork, then gently stir with your hands until just combined—do not overmix.
2Using a 2-tablespoon scoop or small spoon, portion the mixture into 12 meatballs approximately 2 inches in diameter.
3Lightly coat a large skillet with cooking spray and place over medium-high heat for 1–2 minutes until the pan is hot.
4Working in batches to avoid crowding, add meatballs to the skillet and cook 8–10 minutes, 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.
5Transfer each batch of cooked meatballs to a clean plate as they finish cooking.
6Once all meatballs are cooked, divide evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
7Store in the refrigerator 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.

Nutrition — Per Serving

130

calories

protein

fat

Carbohydrates: 6g
Saturated fat: 3.1g
Sodium: 71 mg
Dietary fiber: 0.7g

12 servings per batch · ~46g each

Macro data sourced from USDA FoodData Central

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Common questions

How much protein does each Pork Meatball have?

Each meatball contains 7g of protein and 130 calories with 8g fat and 6g carbs. At 12 servings per batch, these work well as a high-volume snack or side protein rather than a standalone meal.

How long does Pork Meatballs take to make?

This recipe has quick prep time and yields 12 servings in one batch, making it efficient for portioning into containers throughout the week. You can batch multiple batches on the stovetop in under 30 minutes total.

Are Pork Meatballs good for fat loss?

At 130 calories and 7g protein per meatball, these are portion-controlled snacks that fit easily into a calorie deficit without derailing macros. The low carb content (6g) makes them flexible for pairing with higher-carb sides or eating standalone.