Combine the ground pork, half the onion, garlic, breadcrumbs, eggs, buttermilk, hot sauce, half the fresh dill, salt, and black pepper in a large mixing bowl.
Shape the pork mixture into small meatballs, about 1-2 inches in diameter (makes about 26).
Heat the oil over medium heat in a large skillet; sear the meatballs for about three minutes per side to develop the crispy exterior. Do not overcook!
Transfer them to a parchment paper-lined baking tray. Place them in the oven and bake for about 20-30 minutes, depending on their size.
Mushroom Sauce
In the meantime, start the sauce. In the same skillet, melt the butter. Add the onions and sauté until translucent. Add sliced mushrooms and cook for five minutes or until they become tender.
Dust the onions and mushrooms with flour and stir until flour is lightly browned. Deglaze with wine, then pour in the heavy cream and water.
Add bouillon and cook for 10 minutes until the sauce thickens; season with salt and pepper to taste.
Remove the meatballs from the oven and add to the skillet, tossing them around to cover entirely in mushroom gravy. Stir in the remaining dill and parsley, cover, and simmer for a couple more minutes.
Garnish with parsley and serve with rice, mashed potatoes, or noodles.
Notes
If you don't have buttermilk, you can use sour cream diluted with a tablespoon of milk instead. I have done this before, and you can't tell the difference.
Mix the ingredients gently and thoroughly, but avoid overmixing, as it can result in dense and tough meatballs.
You can skip the oven and fry meatballs in a skillet until cooked. Then, you'll need to add about ¼ cup of oil to your frying pan.
You might need to fry the meatballs in batches.
Replace the wine with chicken broth if you don't cook with alcohol.
Substitute beef bouillon with stock and omit the water.
Don't miss out on delicious bits of flavor at the bottom called fond - make sure to scrape them up!
For a gluten-free version, use gluten-free breadcrumbs in meatballs and cornstarch (half the amount) in mushroom sauce - it also gives the sauce a velvety texture.
If your sauce gets too thick, add more water or broth.
Pork meatballs are cooked at an internal temperature of 160-165 °F (71-74 °C).
For best results, read additional tips in the post above.
Nutrition information is approximate and meant as a guideline only.
StorageRefrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Allow to defrost overnight and reheat on the stovetop or in a microwave.