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Italian Meatball
Abraham's Italian Pork Meatballs bring nonna's kitchen to Malaysian menus. Handcrafted fresh with premium pork shoulder, aromatic garlic, fresh parsley, Italian oregano, and traditional seasonings—these aren't just meatballs, they're little spheres of Italian comfort. Whether you're simmering them in marinara for spaghetti, loading them into subs, or building appetizer platters, these meatballs deliver authentic Italian flavor without hours of hand-rolling.
Small batch
No preservatives
No artificial flavors
No artificial colors
Natural casing
Fresh, unsmoked
MOQ, pack size & lead time shared upon inquiry.
Specs
Category
Meatballs → Fresh
Primary Cut
Pork shoulder/butt blend
Texture
Tender, juicy bite with herb and spice aromas
grind size
Balance
Flavor profile
Garlic, fennel seed, oregano, parsley, touch of nutmeg
Usage Style
Pasta dishes, pizza toppings, subs, and buffet catering
Pack Formats
10 pcs × 30g
Total pack weight
300g
Shelf Life (chilled)
As dated; once opened, consume within 3 days
Shelf Life (frozen)
Best before as dated; thaw under refrigeration; do not refreeze
Allergens
Soy, egg, wheat (breadcrumbs); produced in a standard kitchen environment
Ingredients
Pork shoulder, Fat, Water, Eggs, Breadcrumbs (wheat), Garlic, Salt, Spices & Herbs (fennel seed, black pepper, nutmeg, oregano, parsley), *Soy Protein
*People with severe allergies to soy, egg or wheat should be cautious when introducing these ingredients into their diet because of the possibility of an allergy. Contains no peanuts or tree nuts.
Nutrition Facts
Serving Size: 1 piece
Servings Per Container: 10
Amount per serving
Calories: 71
Total Fat
6 g
Saturated Fat
2 g
Trans Fat
0 g
Cholesterol
18 mg
Sodium
139 mg
Potassium
54 mg
Total Carbohydrate
1 g
Dietary Fiber
0 g
Total Sugars
0 g
Added Sugar
0 g
Protein
3 g
STORAGE & PREP
- Keep refrigerated; follow use‑by date.
- After opening: consume within 3 days.
- Freezing: keep sealed; thaw in chiller; do not refreeze.
Cooking Methods
NON-STICK PAN/SKILLET
Medium heat 6–8 min; turn every 1–2 min until internal temp 63 °C (145 °F).
bake
180 °C, 10–15 min, turn half-way, until 63 °C (145 °F).
Simmer in Sauce
Add directly into simmering tomato sauce for 12–15 min.
Tip: Browning before simmering enhances flavor and color.
chef menu ideas
- Classic spaghetti and meatballs with marinara
- Meatball subs with provolone and marinara
- Appetizer platter with toothpicks and dipping sauce
- Meatball pizza topping
- Baked in marinara with melted mozzarella
- Minestrone soup with meatballs
- Meatball lasagna layers
- Cocktail meatballs in red sauce
FEATURED RECIPE
Classic Sausage and Egg Breakfast Sandwich
Cook It at Home
Perfect breakfast sandwich with crispy sausage patties, fried eggs, and melted cheese. Quick 15-minute recipe using quality breakfast sausages. Easy guide.
See more recipesHow We Make It
We grind pork shoulder and fat, fold in garlic, breadcrumbs, egg, fennel, and Italian herbs, then portion into 30 g meatballs.
Our Italian Meatballs are fresh and unsmoked, balancing meaty texture with aromatic herbs—crafted for chefs to deliver classic Italian flavors.
see our processOur Italian Meatballs are fresh and unsmoked, balancing meaty texture with aromatic herbs—crafted for chefs to deliver classic Italian flavors.
Got Questions? We’ve Got Answers.
What are Italian meatballs made of?
Traditional Italian meatballs (polpette) are made with ground pork (or pork/beef mix), eggs, breadcrumbs, garlic, Italian herbs (parsley, oregano), fennel, and seasonings. Abraham’s Italian meatballs use premium pork shoulder with authentic Italian seasoning for genuine flavor and tender texture.
Are Italian pork meatballs already cooked?
NO—Abraham’s Italian Pork Meatballs are FRESH and must be fully cooked to 65°C internal temperature before eating. Pan-fry then simmer (6-8 minutes), oven bake (18-22 minutes), or simmer in sauce (20-25 minutes). Always cook thoroughly.
What's the difference between Italian and regular meatballs?
Italian meatballs feature fennel, oregano, parsley, and garlic—giving them distinctive Italian herb flavor. Swedish meatballs use allspice and nutmeg with cream sauce. Asian meatballs use ginger and soy. American meatballs are often plainer. Italian = herby, garlicky, fennel-forward.
How do you keep meatballs from falling apart?
Abraham’s meatballs are formulated with proper egg and breadcrumb binding to hold together perfectly during cooking. Just handle them gently, simmer (don’t boil aggressively), and avoid over-stirring. They’re designed to stay intact in sauce, on subs, or however you serve them.
Should you brown meatballs before putting in sauce?
YES for best flavor! Browning creates caramelized crust and deep flavor. You can skip browning and simmer directly in sauce for convenience, but browning first is traditional Italian method and tastes better.
Can you freeze Italian meatballs?
Absolutely! Freeze raw meatballs separated with parchment paper, or freeze cooked meatballs in sauce. Both freeze beautifully for 6 months. Thaw in refrigerator (consume within 3 days once thawed) or cook/reheat directly from frozen (add 5-10 minutes to cooking time).
What sauce goes with Italian meatballs?
Classic marinara (tomato sauce) is traditional. Also excellent with: arrabbiata (spicy tomato), pomodoro (simple tomato), cream sauce, pesto cream, vodka sauce, or simple olive oil and Parmesan. Marinara is the classic choice.
Why use pork instead of beef for meatballs?
Pork is juicier due to higher fat content, has naturally sweet flavor that pairs beautifully with Italian herbs, and is more tender. Many authentic Italian meatballs use all pork or pork/beef mix. Pork-only meatballs are incredibly flavorful and stay moist during cooking.
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