Equipment
Ingredients
Main Mixture
- 450 g ground pork, chilled
- 1 bread, broken into small pieces
- 60 ml milk
- 80 g onion, finely chopped
- 2 g garlic, finely minced
- 8 g parsley, finely chopped
- 2 g cumin
- 2 g ground coriander
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 195 kcal
- Protein
- 12 g
- Carbohydrates
- 4 g
- Fat
- 14 g
- Fiber
- 0 g
- Sugar
- 1 g
- Sodium
- 168 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 47 mg
- Potassium
- 236 mg
- Calcium
- 34 mg
- Iron
- 1.1 mg
- Magnesium
- 18 mg
- Phosphorus
- 131 mg
- Zinc
- 1.5 mg
- Vitamin A
- 10 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.0 mg
- Vitamin K
- 19 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.50 mg
- Riboflavin
- 0.18 mg
- Niacin
- 3.0 mg
- Folate
- 12 mcg
- Water
- 60 g
Sources: USDA FoodData Central
Method
Place the ground pork into a large mixing bowl.
Combine the bread pieces and milk in a separate small bowl and mash until a consistent paste forms.
Add the bread paste, chopped onion, minced garlic, parsley, cumin, and coriander to the pork.
Season with salt and pepper, then mix the ingredients by hand until thoroughly incorporated.
Roll the mixture into 7 meatballs of equal size.
Chef's Notes
- Using chilled ground pork is crucial for a better texture, as it helps the fat stay solid and emulsify properly, preventing the meatballs from becoming greasy.
- Don't overwork the meat mixture once the bread paste is added. Mix just until combined to ensure tender meatballs.
- For consistent cooking, ensure all meatballs are of a similar size. Using a kitchen scale can help achieve this.
- If time permits, chilling the formed meatballs for 15-30 minutes before cooking can help them hold their shape better.
Storage
Refrigerator: 3 days — Store in an airtight container; ensure internal temperature reaches 74°C/165°F when cooked.
Freezer: 3 months — Freeze in a single layer before transferring to a bag.
Reheating: Heat in a pan or oven until internal temperature reaches 74°C (165°F).
Troubleshooting
Meatballs fall apart during shaping
Cause: Mixture is too warm or contains too much moisture
Fix: Refrigerate the mixture for 30 minutes to firm up the fats.
Prevention: Keep pork chilled and ensure onion is finely chopped to prevent large gaps.
Cultural Context
While specific origins are debated, meatballs (boulettes) are a staple in French home cooking, often adapted with regional spices and herbs. This pork version, seasoned with classic aromatics like cumin and coriander, reflects a common practice of infusing simple ingredients with bold flavors.
