These meatballs are the best I've ever had! Easy to make without both eggs & breadcrumbs, and all done in under 1 hour (resting & rolling time included). With 3 cooking methods: stove top, air fryer & finishing them in the oven. The end result is a juicy, flavor packed meatball ready to serve anyway you like.
Placeof meat in a bowl with white pepper, black pepper and salt. Mix well.
½ lb ground pork, ½ lb ground beef, 1 teaspoon ground white pepper, ½ teaspoon ground black pepper, ½ teaspoon fine table salt
Add Worcestershire sauce, shredded onion and shredded potato and mix well.
½ teaspoon Worcestershire sauce, 1 small yellow onion, 1 boiled potato
Add cream and mix until well combined.
2 tablespoon cream
Cover with plastic and place in the refrigerator for at least 30 minutes.
Bring out the meatball mixture and roll into meatballs.
Pan Frying
Melt the butter in a pan over high heat.
1 tablespoon butter
Add the meatballs and cook 30 seconds without stirring, then flip them and cook 30 more seconds.
Lower the heat to medium-low, and cook 5-7 minutes, until the inner temperature has reached 160°F (70°C).
Pan Frying and Finishing in the Oven
Preheat the oven to 300°F (150°C).
Melt the butter in a pan over high heat.
Add the meatballs and cook 30 seconds without stirring, then flip them and cook 30 more seconds.
Transfer meatballs to an oven safe dish and bake in the middle of the oven for 7 minutes, until the internal temperature has reached 160°F (70°C).
Air Frying
Preheat the air fryer to 350°F (175°C).
Brush the air fryer basket with oil, then place meatballs in the basket in a single layer.
1 teaspoon vegetable oil
Air fry at 350°F (175°C) for 6 minutes, flipping themhalfway, until the internal temperature has reached 160°F (70°C).
Video
Notes
If you're unsure about the seasoning, season lightly at first, then - after refrigerating - fry one small patty and taste test. If the seasoning is good, go ahead and roll the meatballs. If not, adjust the seasoning and test again.
Prep ahead: Make the meatball mixture ahead of time and either roll them out ahead of time as well, or do it just before frying. You can keep the meatballs uncooked, in an airtight container, in the fridge for up to 24 hours before cooking.
Store leftovers in the fridge for up to 4 days
Freeze leftovers for up to 3 months
Reheat leftovers in a pan stove top, in the microwave, or in the air fryer