Quick and easy cheddar and mozzarella cheesy pork meatballs made without flour or eggs.
I love eating a mostly home cooked diet, but because I’m a bit lazy and unwilling to spend too much energy on cooking, I like to keep my recipes as simple as I can most of the time. And meatballs are no exception! I don’t know about you, but although adding flour, breadcrumbs or eggs doesn’t really extend the preparation process that much, just the thought of having to faff around with more ingredients can sometimes be annoying.
I know it’s just a psychological thing, but whatever! Un-complicating life is what it’s all about. 😀 In my opinion simple meatballs don’t really need all that added stuff anyway; I actually prefer them meaty. Maybe being gluten free for so many years has changed my tastes, but I’m not a big fan of that spongy texture flour and breadcrumbs give. Cheese is by far my binder of choice to add. 😉
Easy cheesy pork meatballs recipe:
Preparation time: 10 mins + refrigerating time
Cooking time: 15 mins
Yields: 18 cheesy pork meatballs
- 500g minced pork
- 50g extra mature cheddar
- 50g shredded mozzarella
- 1 Tbsp garlic powder
- 1 Tbsp dried oregano
- 1/4 tsp cayenne pepper
- 1 Tbsp dried thyme
- 1 tsp Sriracha sauce
- 1 Tbsp olive oil
- Black pepper
- Grate the cheese.
- Mix with seasonings, Sriracha and olive oil in a bowl.
- Add the minced pork and combine very well, mashing and kneading the meat for a few minutes with your hands, until everything is evenly distributed and sticking together.
- Grab a small handful of meat and again mash with your hands until everything sticks together and roll it between your palms until you have a perfectly smooth meatball. Repeat with the rest of the meat.
- Place the meatballs on a plate, lined with a sheet of baking paper (to stop them from sticking), cover with cling film and refrigerate for a while (about 20 mins or the longer the better). This helps the meatballs keep their shape during the cooking process.
- In a non stick pan, heat up a bit of oil on low heat. Add the meatballs (you’ll probably have to do two batches) and cook for about 15-20 minutes or until cooked through, with a lid on, turning them around occasionally.