These Italian Soft Pork Meatballs are tender, juicy, and full of comforting flavor. Made with freshly ground pork shoulder, soaked panko breadcrumbs, and a touch of milk, they achieve an incredibly soft texture that melts in your mouth. Finely chopped caramelized onions add a gentle sweetness and depth, while Parmesan cheese brings a savory, nutty finish. Whether served in a rich tomato sauce, over creamy polenta, or on their own with rustic bread, these meatballs are a soulful, satisfying dish inspired by a memorable bite in Rome.

Step 1 Caramelize and Chop the Onion

Ingredients:

• 1 large yellow onion, thinly sliced
• 1 tbsp olive oil
• Pinch of salt

Instructions:

1. In a skillet over medium-low heat, add olive oil and the sliced onions.
2. Sprinkle with a pinch of salt and stir to coat.
3. Cook slowly for 25–30 minutes, stirring occasionally, until onions are deep golden brown and soft.
4. Let the onions cool, then finely chop before adding to the meat mixture.

Step 2 Prepare the Meatballs

1. In a small bowl, combine the milk and panko. Let sit for 5–10 minutes until the breadcrumbs absorb the milk and become soft.
2. In a large mixing bowl, add the ground pork, soaked panko mixture, egg, grated Parmesan, and the finely chopped caramelized onion. Season generously with salt and pepper.
3. Gently mix everything by hand or spoon until just combined—avoid overmixing for best texture.
4. Form meatballs about 1.5 inches in diameter using damp hands or a scoop. You should get 16–20 meatballs.
5. Heat a skillet over medium heat with a light coating of olive oil. Sear the meatballs in batches until browned on all sides, about 6–8 minutes total.
6. Optional: Transfer to a 350°F (175°C) oven for 8–10 minutes to finish, or simmer in a tomatoey sauce for 15 minutes to enhance tenderness.

Step 3 Serving Suggestions

1. Serve over pasta, creamy polenta, or in a toasted sandwich with melted provolone. Garnish with extra Parmesan and fresh basil.