Best 9 Pork Potato Meatballs Recipes

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Pork potato meatballs are a delicious and versatile dish that can be enjoyed by people of all ages. Made with a combination of ground pork, potatoes, and a variety of seasonings, these meatballs are packed with flavor and can be cooked in a variety of ways. Whether you prefer to pan-fry, bake, or simmer your meatballs, you'll find a recipe in this article that suits your taste.

In addition to the classic pork potato meatballs, this article also includes recipes for variations such as:

* **Cheesy Pork Potato Meatballs:** These meatballs are filled with a gooey cheese center that is sure to please everyone.
* **BBQ Pork Potato Meatballs:** These meatballs are coated in a sweet and tangy BBQ sauce that is perfect for summer cookouts.
* **Swedish Pork Potato Meatballs:** These meatballs are made with a blend of ground pork and beef, and are served with a creamy gravy.
* **Air Fryer Pork Potato Meatballs:** These meatballs are cooked in an air fryer, making them a healthier alternative to traditional frying methods.

No matter which recipe you choose, you're sure to enjoy these delicious and satisfying pork potato meatballs.

Here are our top 9 tried and tested recipes!

MEATBALLS WITH MUSHROOM SAUCE



Meatballs with Mushroom Sauce image

Meatballs with Mushroom Sauce - pork meatballs in a delicious creamy mushroom sauce served over mashed potatoes. Comforting and incredibly delicious!

Provided by Joanna Cismaru

Categories     Dinner     Main Course

Time 1h10m

Number Of Ingredients 16

2 pound ground pork
1 large onion (chopped)
3 tablespoon fresh dill (chopped)
2 eggs
¾ cup bread crumbs
¼ cup buttermilk
1 tablespoon hot sauce (I used Sriracha sauce)
salt and pepper to taste
vegetable oil ( for frying)
½ pound cremini mushrooms (sliced)
4 tablespoon unsalted butter
¼ cup all-purpose flour
¼ cup white wine
½ cup heavy cream
1 cups chicken broth
salt and pepper to taste

Steps:

  • Combine the meatballs: Add all the meatball ingredients (excluding the vegetable oil) to a large bowl and mix well using your hands. Shape into 1 inch meatballs. You should get about 40 to 50 meatballs.
  • Prep for cooking: Line a baking sheet with paper towels. Add some vegetable oil to a large skillet, about 1/4 cup and heat it over medium-high heat.
  • Cook the meatballs: Add meatballs to the skillet and cook. If not all meatballs fit in the skillet you will have to do this in a couple batches. Cook the meatballs on all sides, adding more oil if needed in between batches. Remove meatballs from skillet to prepared baking sheet, to soak up the oil.
  • Saute the mushrooms: Discard any leftover oil from the skillet and add the butter and melt. Add the mushrooms to the skillet and saute for about 5 minutes until they start to brown.
  • Create the sauce: Sprinkle the flour over the mushrooms and stir, cook for about 1 minute to remove the raw taste of flour. Add the white wine, heavy cream and chicken broth. Cook for 10 minutes, stirring occasionally. The sauce should thicken and reduce a bit. If the sauce is too thick add a bit more heavy cream or chicken broth.
  • Finish the dish: Add the meatballs to the mushroom sauce and toss them around making sure they're covered in the sauce. Cook for 2 more minutes until they heat through, then garnish with fresh parsley or dill. Serve over mashed potatoes, noodles or rice.

Nutrition Facts : ServingSize 1 serving, Calories 667 kcal, Carbohydrate 20 g, Protein 33 g, Fat 50 g, SaturatedFat 22 g, Cholesterol 212 mg, Sodium 296 mg, Fiber 1 g, Sugar 3 g

PORK MEATBALLS



Pork Meatballs image

These juicy pork meatballs are a crowd pleaser. Baking them in the oven is so easy!

Provided by Vered DeLeeuw

Categories     Main Course

Time 25m

Number Of Ingredients 9

2 lb. ground pork (85/15 )
2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon of fine salt )
1/2 teaspoon black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons sweet paprika
1 teaspoon dried thyme
1 teaspoon coriander
1 teaspoon ground cumin

Steps:

  • Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with heatproof parchment paper or nonstick foil.
  • In a large bowl, use your clean hands to mix together all the ingredients.
  • Shape the mixture into 32 meatballs, each weighing about 1 oz (30 grams). It's easier to shape the meatballs if your hands are wet.
  • Arrange the meatballs in a single layer on the prepared baking sheet.
  • Bake them until browned and cooked through, for about 15 minutes.

Nutrition Facts : ServingSize 4 meatballs, Calories 298 kcal, Protein 19 g, Fat 24 g, Sodium 343 mg

GROUND PORK AND POTATO BALLS



Ground Pork and Potato Balls image

I got this recipe from a Better Homes and Gardens cookbook that my mom bought in 1969. The recipe calls for 1/4 cup of chopped green onions, but I am not a big fan so I substituted with 1 tablespoon of onion flakes. This is great with mashed potatoes. I tried this for the first time tonight and my husband really surprised me not only did he go back for seconds....but thirds also!!!

Provided by Debbie in Florida

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 egg, beaten
2 tablespoons milk
1/4 cup dry breadcrumbs
1 cup shredded peeled raw potato
1 tablespoon onion flakes
1 teaspoon prepared mustard
3/4 teaspoon salt
1/8 teaspoon black pepper
1 lb ground pork
2 tablespoons shortening
1 chicken bouillon cube
2 tablespoons all-purpose flour
1 1/3 cups water, divided

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.

Nutrition Facts : Calories 455.3, Fat 32.6, SaturatedFat 11.2, Cholesterol 129.5, Sodium 828.5, Carbohydrate 16.1, Fiber 1.4, Sugar 1.4, Protein 23.4

THE BEST MEATBALLS



The Best Meatballs image

I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.

Provided by Geanine

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 11

1 pound ground beef
½ pound ground veal
½ pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 ½ tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1 ½ cups lukewarm water
1 cup olive oil

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.)

Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g

PORK MEATBALLS



Pork Meatballs image

This recipe is one of my favorites. My mom used to make the moist, flavorful meatballs often, and they were part of our traditional dinner on Shrove Tuesday, served with homemade gnocchi. -Joan Newberry, Indiana, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 9

1 egg, lightly beaten
1 slice bread, crumbled
1 garlic clove, minced
1/4 cup grated Romano or Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
3/4 pound ground pork
1 can (14-1/2 ounces) beef broth

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.

Nutrition Facts : Calories 511 calories, Fat 33g fat (14g saturated fat), Cholesterol 235mg cholesterol, Sodium 1731mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein.

PORK MEATBALLS



Pork Meatballs image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h35m

Yield 20 to 25 meatballs, approximately

Number Of Ingredients 22

2 pounds ground pork (lean but not too lean), cut from the pork shoulder
Kosher salt
2 teaspoons chili flakes
2 teaspoons fennel seeds
2 eggs
1/2 cup sour cream
2/3 cup tightly packed curly parsley leaves with stems, washed, dried and chopped
1 cup freshly grated Parmesan
1 cup bread crumbs, toasted
1/4 to 1/2 cup vegetable oil, plus 1 tablespoon for testing
My Mother's Marinara Sauce, recipe follows
4 tablespoons extra-virgin olive oil
2 large yellow onions, peeled, halved and diced
10 cloves garlic, peeled, halved and cut into thin slices
2 to 3 teaspoons red pepper flakes
2 teaspoons granulated sugar
Kosher salt
3 medium carrots, peeled and grated
One 28-ounce can whole peeled tomatoes
4 cups water, divided, plus more as needed
1 cup basil leaves, washed
Freshly grated Parmesan

Steps:

  • Add the meat to a large bowl, spread it out and season with salt, to taste. Add the remaining ingredients leaving the bread crumbs until last. Mix until all the ingredients are combined. Create a small patty and test it in a small saute pan in 1 tablespoon of oil. When browned on both sides, taste and re-season the meat mixture, if needed. Roll the mixture into about 20 to 25 or so balls that are about 2 inches in diameter.
  • Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, add the meatballs in a single layer and spread them somewhat apart so they have a chance to brown instead of steam. You may need to do this in batches. Brown the meatballs, over high heat, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan to a tray and cook off the remaining balls, if needed.
  • Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to rest for a few additional minutes before serving.
  • Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and re-season with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 5 to 10 minutes. Add half of the water to prevent the veggies from getting too dry and continue cooking another 10 minutes. Taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Add remaining water, as needed, and cook for an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.

PORK MEATBALLS



Pork Meatballs image

This big-batch recipe makes enough meatballs and sauce for two meals -- use the leftovers in our Meatball Pita Pizzas or Meatball Sandwiches.

Provided by Martha Stewart

Categories     Ground Pork Recipes

Time 1h

Number Of Ingredients 13

1 medium zucchini
1 large yellow onion, halved
3/4 cup medium-grind bulgur
1 3/4 pounds ground pork
2 large eggs
3/4 cup chopped fresh oregano leaves (from 1 bunch)
5 garlic cloves, minced
Coarse salt and ground pepper
1 cup vegetable oil
1 tablespoon extra-virgin olive oil
5 large tomatoes (about 4 pounds), seeded and chopped
3/4 pound spaghetti
Grated Parmesan, for serving

Steps:

  • Shred zucchini and half the onion; squeeze out liquid and, in a large bowl, mix with bulgur, pork, eggs, 1/4 cup oregano, and half the garlic. Season with salt and pepper and form into 2-inch meatballs (22 to 24 total).
  • In a heavy pot, heat vegetable oil over medium-high. In batches, cook meatballs until browned, 5 to 7 minutes, turning occasionally. Drain on paper towels. Discard oil; wipe out pot.
  • Add olive oil to pot. Chop remaining onion and add, along with remaining garlic; cook until fragrant, 2 minutes. Add tomatoes, 1/2 cup oregano, and meatballs; cook until meatballs are cooked through and tomatoes have cooked down, 15 to 20 minutes; season with salt and pepper. Transfer 10 to 12 meatballs and 1 cup sauce to an airtight container and refrigerate, up to 3 days.
  • Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Serve with remaining meatballs, sauce, and Parmesan.

Nutrition Facts : Calories 716 g, Fat 25 g, Fiber 9 g, Protein 35 g, SaturatedFat 7 g

PORK MEATBALLS IN RED PEPPER SAUCE



Pork meatballs in red pepper sauce image

You can't beat a comforting bowl of spaghetti and meatballs, and this version is superhealthy too

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 35m

Number Of Ingredients 10

450g pork mince
1 small apple , peeled, cored and grated
1 small garlic clove , crushed
25g fresh white breadcrumbs
1 tbsp olive oil
250g spaghetti , to serve
1 tbsp olive oil
1 onion , finely chopped
400g can chopped tomato
3 roasted red peppers (from a jar), roughly chopped

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.

Nutrition Facts : Calories 303 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.9 milligram of sodium

SLOW-COOKER MEATBALL STEW



Slow-Cooker Meatball Stew image

Layer veggies and purchased meatballs in the slow cooker, turn on and go!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h15m

Yield 6

Number Of Ingredients 8

1 bag (1 lb) ready-to-eat baby-cut carrots
1 lb small red potatoes (2 1/2 to 3 inch), cut into quarters
1 jar (4.5 oz) sliced mushrooms, drained
1 small onion, cut into thin wedges
1 bag (16 oz) frozen cooked meatballs (about 32)
1 jar (12 oz) beef gravy
1 can (14.5 oz) diced tomatoes, undrained
Freshly ground black pepper, if desired

Steps:

  • In 4- to 5-quart slow cooker, layer all ingredients in order listed.
  • Cover; cook on Low setting 8 to 10 hours. Before serving, gently stir stew.

Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 80 mg, Fat 1/2, Fiber 6 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 1/2 Cups, Sodium 980 mg, Sugar 8 g, TransFat 1/2 g

Tips:

  • Choose the right cut of pork. For meatballs, a fatty cut of pork is best, such as ground pork shoulder or ground pork belly. This will help keep the meatballs moist and flavorful.
  • Use fresh, high-quality ingredients. The better the ingredients, the better the meatballs will be. Look for fresh, lean ground pork, russet potatoes, and sweet onion.
  • Season the meatballs well. Don't be afraid to use a generous amount of salt, pepper, and other spices. This will help give the meatballs flavor.
  • Cook the meatballs thoroughly. Pork meatballs should be cooked to an internal temperature of 165 degrees Fahrenheit. This will help ensure that they are safe to eat.
  • Serve the meatballs with your favorite sauce. Pork meatballs can be served with a variety of sauces, such as tomato sauce, BBQ sauce, or sweet and sour sauce.

Conclusion:

Pork potato meatballs are a delicious and easy-to-make dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a special occasion. With a little planning and preparation, you can make pork potato meatballs that will impress your friends and family.

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