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 these yummy meatballs with a big salad! 🥗
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.
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.
As you can see, I don’t add breadcrumbs to the mixture, and I don’t think they are necessary.
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.
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.
Reviews of this recipe
On Instagram, Michelle posted a gorgeous photo of the pork 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!
And on Pinterest, I love seeing the gorgeous photos and reading the interesting variations that people made on this recipe. Here are just a few of them:
- Cindi says, “Thought I had ground pork but actually had pork sausage. Added spices anyway & came out perfect. Easiest meatballs I ever made!”
- Lydia says, “Super good! Made them for my husband on keto. Didn’t have coriander so I added parsley and oregano. These were delicious and so easy to make!”
- And Sarah adds, “Excellent! They’re so easy to make and came out so juicy. The only modification I made was to add a splash of Worcestershire sauce.”
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 with yogurt sauce 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 kosher salt (not fine salt)
- 1/2 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 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).
- Arrange the meatballs in a single layer on the prepared baking sheet.
- Bake until browned and cooked through, about 15 minutes.
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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, Reader's Digest, and Better Homes and Gardens.