Make a big batch of these spicy pork meatballs and use them for quick and easy meals! Toss them with pasta, zoodles, as meaty little protein bites, and more!
1/2cuppork pankoyou can use regular panko if desired
¼cupparmesan cheese
2eggsStart w/ one and see if an additional is needed
3 - 4clovesgarlicminced
1tbspred pepper flakes
1tspsalt
½tsppepper
To serve:
Favorite marinara sauce
Al dente spaghetti
Parsleymined
Grated parmesan cheese
Instructions
Make the meatballs:
In a large bowl, combine the ground pork, Italian sausage, pork panko, parmesan cheese, egg, miced garlic, red pepper flakes, salt and pepper.
Gently mix to combine.
Divide the meat mixture and form into 24 1” meatballs.
Place in the fridge for 30 minutes.
Bake the meatballs:
Preheat the oven to 350 degrees F
Arrange the meatballs on a foil lined baking sheet.
Bake for 20 - 25 minutes, until the meatballs reach an internal temperature of 165 degrees F and are browned on top.
Serve:
When ready to serve, toss the meatballs into a saucepan filled with your favorite marinara to coat.
Spoon the meatballs over al dente pasta that has been tossed in marinara sauce to coat. Garnish with grated parmesan cheese, minced parsley and serve hot.
Notes
These meatballs make an amazing meatball sandwich, over zoodles or pasta.
We bake them in batches for easy meal prep.
Meatballs can be made ahead and frozen. Par freeze on a baking sheet after you have cooked the meatballs. Once they have frozen, toss them into a resealable ziplock bag and keep in the freezer for up to 3 months.
To reheat, simply pop the frozen meatballs back in preheated oven for 12 - 15 minutes.