Equipment
Mixing bowl
Small bowl
or Deep plate or cup
Ingredients
7 servings
Main Mixture
- 450 g ground pork, chilled
- 1 bread, broken into small pieces
- 60 ml milk
- 80 g onion, finely chopped
- 2 g garlic, finely minced
- 8 g parsley, finely chopped
- 2 g cumin
- 2 g ground coriander
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
195
Calories
12g
Protein
4g
Carbs
14g
Fat
0g
Fiber
1g
Sugar
168mg
Sodium
Method
01
Place the ground pork into a large mixing bowl.
02
Combine the bread pieces and milk in a separate small bowl and mash until a consistent paste forms.
Look for: Bread is fully saturated and broken down.
03
Add the bread paste, chopped onion, minced garlic, parsley, cumin, and coriander to the pork.
04
Season with salt and pepper, then mix the ingredients by hand until thoroughly incorporated.
Feel: Mixture feels slightly tacky and uniform.
05
Roll the mixture into 7 meatballs of equal size.
Chef's Notes
- Using chilled ground pork is crucial for a better texture, as it helps the fat stay solid and emulsify properly, preventing the meatballs from becoming greasy.
- Don't overwork the meat mixture once the bread paste is added. Mix just until combined to ensure tender meatballs.
- For consistent cooking, ensure all meatballs are of a similar size. Using a kitchen scale can help achieve this.
- If time permits, chilling the formed meatballs for 15-30 minutes before cooking can help them hold their shape better.
Storage
Refrigerator: 3 days — Store in an airtight container; ensure internal temperature reaches 74°C/165°F when cooked.
Freezer: 3 months — Freeze in a single layer before transferring to a bag.
Reheating: Heat in a pan or oven until internal temperature reaches 74°C (165°F).
