Delicious, juicy pork meatballs are a crowd-pleaser. Baking them in the oven is super easy, so I make them quite often for dinner.
These super juicy, flavorful meatballs are one of my go-to weeknight dinners. They are easy to make, tasty, and they go with just about any side dish one can imagine.
Although more often than not, to make things truly easy for myself, I simply serve them with a big salad! This arugula salad is a fine choice. 🥗
The ingredients you'll need
You'll only need a few simple ingredients to make these tasty pork meatballs. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Ground pork: I use lean ground pork, which is typically an 85/15 mixture.
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the meatballs could end up too salty.
Lots of spices: Onion and garlic powders, sweet paprika, dried thyme, coriander, and cumin. Make sure they are fresh! A stale spice can easily ruin a dish.
Feel free to experiment with the spices you use! I love the combination listed here. But smoked paprika can work in this recipe instead of sweet paprika, and oregano can probably replace the coriander.
How to make pork meatballs
It's so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Your first step is to simply mix everything together, then form the mixture into meatballs. It's easier to shape them if you slightly moisten your hands with water.
Next, you arrange the meatballs on a parchment-lined baking sheet. Make sure your baking sheet is rimmed.
Bake them until browned and cooked through. This should take about 15 minutes at 400°F, and they should reach an internal temperature of 160°F.
Some evenings, when I'm extra lazy, I use pre-seasoned sausage meat from Whole Foods, shape it into meatballs and bake. Dinner doesn't get any easier than this!
Can you really bake meatballs?
Of course! I actually almost always use the oven when I make meatballs, with the notable exception of these very flavorful spicy meatballs.
I love baked meatballs in general, not just these. They are so easy to make, and a real crowd-pleaser. The kids love them, of course, but so do the grownups!
How to serve pork meatballs
Serve them with any of your favorite side dishes - they are very versatile. I often serve them with roasted Brussels sprouts or with roasted carrots.
It's also nice to serve them with a dipping sauce. I like to mix ¼ cup sour cream with 1 tablespoon of hot pepper sauce and 1 tablespoon of soy sauce.
Reviews of this recipe
On Instagram, Michelle posted a gorgeous photo of the meatballs she made using this recipe. She says:
A super easy protein meal that can be served with pasta, noodles, rice, as a sandwich or even on its own! Lots of choices! And another thing about these meatballs…they were baked, not fried. Even better!
Variations on the basic recipe
I almost always make the recipe as written. But here are a few ideas for variations and substitutions:
- As mentioned above, you can use smoked paprika instead of the paprika in these pork meatballs. Chili powder is another good option.
- Replace the coriander with dried oregano or dried thyme.
- Add ¼ cup of minced fresh herbs such as parsley or cilantro.
- Add moisture to the meatballs by adding a tablespoon of mayonnaise or sour cream to the mixture. If you do this, the mixture might become a bit sticky. Simply use moistened hands to form the meatballs.
What about leftovers?
If you have any leftovers, they keep well in the fridge for 3-4 days. Reheat them gently, covered, in the microwave on 50% power.
I love having them the next day for my lunch. I make a plate with these meatballs, some hard-boiled eggs, Dijon mustard, fresh-cut veggies, and quick pickles.
More meatball recipes that you might enjoy
I usually make beef meatballs and sometimes chicken meatballs. Lamb meatballs are another big favorite. All of them are wonderful. But I do find that pork meatballs are extra juicy!
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Pork Meatballs
INGREDIENTS
- 2 lb. ground pork
- 2 teaspoons Diamond Crystal kosher salt (not fine salt)
- ½ teaspoon black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons sweet paprika
- 1 teaspoons dried thyme
- 1 teaspoon coriander
- 1 teaspoon ground cumin
INSTRUCTIONS
- Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, use your clean hands to mix together all the ingredients.
- Shape the mixture into 32 meatballs, each weighing about 1 oz (30 grams). It's easier to shape the meatballs if your hands are wet.
- Arrange the meatballs in a single layer on the prepared baking sheet.
- Bake them until browned and cooked through, about 15 minutes.
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NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 