Juicy Skillet Pork Meatballs

My juicy, pan-fried pork meatballs take about 15 minutes to make. They turn out wonderfully juicy and tender every time. Air fryer and oven cooking methods included.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 278kcal

Author Arman Liew

Ingredients

2 pounds ground pork 80/20
1/4 cup olive oil
1 small onion finely chopped
1/2 fennel bulb chopped, optional
2 cloves garlic minced
1 teaspoon ground fennel
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
2 tablespoons fresh parsley finely chopped
2 large eggs
2/3 cup panko breadcrumbs

Instructions

Heat two tablespoons of olive oil in a large skillet over medium heat. Once hot, add the onion and fennel and saute until softened.
Add minced garlic and cook for 30 seconds until fragrant, then set aside.
In a mixing bowl, add the ground pork, ground fennel, salt, pepper, dried oregano, fresh parsley, eggs, breadcrumbs, and the sauteed aromatics. Using your hands, mix until just combined.
Shape small meatballs, around 1 1/2 ounces each. Place them on a baking tray.
Add the remaining olive oil to the skillet over medium heat. Once hot, add the meatballs. Cook for 10 minutes, regularly turning the meatballs until browned on all sides. Once the meatballs reach 145°F (soft) or up to 160°F (tender), remove them from the skillet.
Serve the meatballs immediately.

Notes

Tips: Check out my recipe tips above for tips for perfectly juicy pork meatballs every time.
Air fryer and oven method: Check out my alternative cooking methods above for the process.
Pork: I don't recommend using ground pork that has less than 20% fat. You risk the meatballs being a little dry.
No meat thermometer: Slice a meatball in half. If the center has a little pink, it's ready to serve. You can also rest them for about 5 minutes to firm them up.
Leftovers: Keep in the fridge for up to 4 days or the freezer for up to two months.

Nutrition