Fluffy pork meatballs from Good Things - Recipes and Rituals to Share with the People You Love (page 335) by Samin Nosrat

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Olive oil-fried bread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for simple tomato sauce p. 359.

  • Staceydee on March 07, 2026

    Obsessed with this recipe. Makes an amazing meal

  • averythingcooks on March 05, 2026

    I scaled to 1/2 with a yield of 9 good sized (44 g) meatballs. I oven roasted @ 425 (rather than the broiler) and pulled them early to finish in the pan with stir fried broccoli, sweet peppers, red onion + a jam based glaze & our favourite thin, Asian style noodles. I skipped the fennel seed (but would use if making a tomato based sauce) and these were, as promised, light, fluffy & very tasty.

  • Carriejean76 on March 02, 2026

    Made exactly as written- added 1/2 tsp salt total. Very tasty!

  • gabster3375 on January 21, 2026

    These were true to their name and so fluffy! I used ground turkey instead of pork and they were still pretty moist and delicious. I am sure with pork it would have reached another level. I used them to make meatball subs and they were divine. Definitely a keeper

  • DFarnham on October 10, 2025

    We really enjoyed these. Served them with referenced tomato sauce over olive oil fried bread. I started way too late to do the double chill so I formed the balls and threw them in the freezer for about 20 minutes. Worked great. Loved panko over bread crumbs! Makes a much better meatball--not so stodgy. If you are making the the tomato sauce, I'd 1-1/2 the recipe. Definite repeat.

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