Pork Schnitzel Meatballs

Photographs: Marvin Gapultos

About the author: Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. You can follow him on Twitter @BurntLumpia.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Pork Schnitzel Meatballs

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:Makes 18 to 20 meatballs
Active time:30 minutes
Total time:30 minutes
This recipe appears in: Serious Entertaining: A Bavarian-Style Alpine Feast Bar Bites: Pork Schnitzel Meatballs


  • 2 tablespoons, plus 1 cup Panko breadcrumbs
  • 3 tablespoons milk
  • 1 pound ground pork
  • 1/2 teaspoon chopped fresh thyme
  • 2 teaspoons grated zest from 1 lemon
  • Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped parsley
  • 1/2 cup flour
  • 1 egg, beaten
  • 1 quart vegetable, canola, or peanut oil.


  1. 1

    In a large bowl, combine 2 tablespoons of Panko with the milk and set aside to soak for 2 to 3 minutes. Add the ground pork, thyme, lemon zest, 1 teaspoon kosher salt, pepper, and parsley and gently mix until thoroughly incorporated.

  2. 2

    Working with wet hands, use a tablespoon measure to scoop out meat mixture and roll between your palms to form a meatball about an inch in diameter. Transfer to rimmed baking sheet or large plate and repeat until all the mixture is used.

  3. 3

    Place the flour, egg, and remaining cup of Panko into three separate medium bowls or shallow dishes. Dredge each meatball in the flour, then in the egg, and finally in the panko. Replace the breaded meatballs on the rimmed baking sheet or plate.

  4. 4

    Heat the oil in a large cast iron skillet, Dutch oven, or wok until it reaches 350°F on a deep-fry thermometer. Adjust flame to maintain temperature. Working in batches, fry the meatballs, turning frequently, until golden brown and crisp, 3 to 4 minutes total. Transfer the meatballs to a large platter lined with paper towels and season with salt. Serve the meatballs with lemon wedges, or with grainy stone-ground mustard.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: