Last updated on May 17, 2023 by Liza Hawkins
These barbecue pork meatballs are a perfect “busy weeknight” dinner solution!
My youngest turned five years old on a Saturday in 2013. It was one of those weekends. You know, the kind where you’re sitting in front of the TV on Sunday going, “Where the heck’d the weekend go? How in the world is tomorrow Monday?”
Whirlwind, it was.
He was at the age where a modest party still thrilled to no end, and a few Spider-man masks, simple cupcakes and his neighborhood buddies were enough to plaster a smile on his face all day.
This was different, by the way, for my daughter who was turning eight years old a few months later and already planning her party in October.
Her birthday’s in F E B R U A R Y, four months away.
Onward.
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That weekend I also baked up a batch of mini zucchini muffins (with zucchini I shredded quickly with a box grater and froze this summer — best idea EVER), my daughter carved her pumpkin from my parents’ homestead, and we managed to hit the park and play outside A LOT.
It was a good, tiring, productive weekend.
I also had a pound of ground pork in the fridge that needed to be used or frozen.
I scoured the interwebs looking for inspiration, and something other than tacos or chili.
I found my inspiration in the form of large barbecue pork meatballs, made right in a muffin tin!
Serve these with creamy cheesy scalloped potatoes, whipped mashed potatoes, or mac-n-cheese, and also with your favorite steamed veggie or coleslaw!
Barbecue Pork Meatballs
These barbecue pork meatballs are a perfect busy weeknight dinner solution!
Ingredients
- 1-pound ground pork
- 1 small onion, grated
- 1 large egg
- 1 tablespoon dried parsley
- 1/2 cup Italian bread crumbs
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup tomato sauce
- 2 tablespoons brown sugar, packed
- 1 teaspoon yellow mustard
Instructions
- Preheat the oven to 375°F. Coat a 6-spot muffin tin with non-stick spray.
- Add the pork, onion, egg, parsley, bread crumbs, salt, pepper and cheese to a large mixing bowl. In a small bowl, whisk together the tomato sauce, brown sugar and mustard, and then add 1/2 of the sauce to the pork mixture.
- Use your hands to mix the pork and other ingredients until they're well combined.
- Shape the mixture into 6 large meatballs, and add one to each cup of the muffin tin. Pour the remaining sauce mixture on top of each meatball.
- Bake the meatballs for 30 minutes, and let them rest for another 5 minutes before serving.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 472Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 159mgSodium: 768mgCarbohydrates: 19gFiber: 1gSugar: 8gProtein: 35g
2nd time making these! I make them exactly as written and add some feta cheese crumbles into the mix. Serve with marinara sauce poured over the top. Makes my low carb diet super easy! This may be my 5th time borrowing your recipe, so I had to finally
You used feta and marinara with the barbecue pork meatballs? Interesting!