Pork Meatballs Juicy and Tasty

5 from 3 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 1 kg Minced pork
  • 40 g Mustard
  • 3 piece Eggs
  • 70 g Breadcrumbs
  • Salt
  • Pepper


  • Put the minced meat in a large bowl. First add eggs and mustard and mix well with a spoon.
  • Then add salt and pepper as required.
  • Finally add the breadcrumbs and mix everything well into a meat dough.
  • Form meatballs or balls out of the meat dough. But you can also use a tablespoon to remove the appropriate balls by eye.
  • Heat a little oil in a pan. Fry the balls in hot oil and flatten them slightly. Wait until one side shows a clear brownish color and then turn. Caution, you generally only need a little oil, as the meatballs like to drain a little fat by frying the other meatballs well.
  • The meatballs can be fried gradually in the pan. Either put finished meatballs warm on a plate. But you can also use the heat of the pan and stack or set up the meatballs on one edge. Then they stay warm and the rest of the dough can be fried very well.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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