Name: Pork and Parsley Meatballs
Prep time: 30 min
Ingredients: 2 garlic cloves (mashed (optional)); Mayonnaise (to taste (optional)); All-purpose flour (for dredging); 2 large eggs (lightly beaten); ½ pound ground pork loin; 7 tablespoons finely chopped fresh flat-leaf parsley; 2 garlic cloves (finely chopped); 1 tablespoon finely chopped onion; 3 tablespoons bread crumbs; Salt (to taste); Freshly ground black pepper (to taste); Olive oil (for frying); 2 garlic cloves (mashed); Mayonnaise (to taste)

Portions:20 tapas

Preparation Time: 30

Instructies

Prepare Garlic Sauce (Alioli):

In a small bowl, mix the mashed garlic with mayonnaise (if using).
Allow it to sit to meld flavors until needed.

Prepare Meatball Mixture:

Place flour in a shallow bowl and beat 1 of the eggs in another shallow bowl.
In a medium bowl, combine ground pork, chopped parsley, chopped garlic, chopped onion, bread crumbs, the beaten egg, salt, and pepper.
Shape the mixture into 1-inch balls.

Heat Oil for Frying:

Heat at least ½ inch of olive oil in a medium skillet over medium-high heat.
Alternatively, use a deep fryer set at 365°F until a cube of bread turns light brown in 60 seconds.

Coat and Fry Meatballs:

Beat the remaining 1 egg in the same shallow bowl.
Dip each pork meatball into the beaten egg, dredge in flour, and place in the hot oil.
Reduce the heat to medium and cook, turning occasionally, until the meatballs are well browned on both sides.

Drain and Serve:

Let the fried pork and parsley meatballs drain on paper towels to remove excess oil.

Pork and Parsley Meatballs