These juicy pork meatballs are a crowd-pleaser. Baking them in the oven is super easy, so I make them often for dinner.
They're ready in less than 30 minutes, and the only ingredients you'll need are ground pork and spices.
These juicy and flavorful meatballs are one of my go-to weeknight dinners. They are easy to make and very 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, and so is this cucumber tomato salad.
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Ingredients
You'll only need a few simple ingredients to make these 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 of lean and fat.
- Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
- Lots of spices: Onion and garlic powders, sweet paprika, dried thyme, coriander, and cumin.
Variations
- For a slightly smoky flavor, use smoked paprika instead of sweet paprika. Chili powder is another good option.
- Replace the coriander with dried oregano or thyme.
- Add ¼ cup of minced fresh herbs such as parsley or cilantro.
- Add moisture to the meatballs with a tablespoon of mayonnaise. If you do this, the mixture might become a bit sticky. Simply use moistened hands to form the meatballs.
Instructions
Making these pork meatballs is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to combine the ground pork and spices:
Form the mixture into meatballs. It's easier to shape them if you slightly moisten your hands with water.
Arrange the meatballs on a rimmed baking sheet lined with heatproof parchment paper or lightly greased foil.
Bake the meatballs until they are browned and cooked through. This should take about 15 minutes in a 400°F oven, and they should reach an internal temperature of 160°F.
Expert Tips
- Handle the meatballs as lightly as you can to ensure they are not too dense. Don't over-mix the ingredients, and when shaping the meatballs, try to use a light touch.
- Sometimes, when pressed for time or just feeling lazy, I take a package of pork sausage, shape the mixture into meatballs, and bake them! These one-ingredient meatballs are a bit less flavorful than the original recipe, and they're also paler, as the photo below shows. However, they are still delicious and so, so easy.
Recipe FAQs
Of course! I almost always use the oven when I make meatballs, with the exception of spicy meatballs, chicken meatballs, and turkey meatballs.Â
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!
There's no need to add an egg. All you need are ground pork and spices. The meatballs hold their shape well, so there's no need for any additional ingredients.
Yes, you can use ground beef - just make sure it contains at least 15% fat to help ensure the meatballs are juicy. You can also try these recipes for baked meatballs, Asian meatballs, or keto meatballs.
Serving suggestions
Pork meatballs are quite versatile and can be served with any of your favorite side dishes. Since I bake them in a 400°F oven, I like to serve them with a side dish that I can bake in the same oven, such as:
- Roasted asparagus
- Roasted carrots
- Jicama fries
- Broccoli bites
- Roasted mini sweet peppers
- Roasted cabbage, as shown in the image below:
It's also nice to serve them with a dipping sauce. In the photo above, I used store-bought harissa. Other tasty options include sriracha mayo drizzled on the meatballs (as shown in the photo below - note that those are the one-ingredient meatballs), sour cream dip, or ranch dressing.
Storing Leftovers
The leftovers can be kept in the fridge, in an airtight container, for 3-4 days. I keep them in a glass food storage container, as shown below:
Reheat them gently, covered, in the microwave at 50% power. I love having them the next day for my lunch. I make a plate like the one shown below, with these meatballs plus veggies and quick pickles (or store-bought pickles).
More Meatball Recipes
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Recipe Card
Juicy Pork Meatballs
Ingredients
- 2 pounds ground pork - 85/15
- 2 teaspoons Diamond Crystal kosher salt - or 1 teaspoon of any other salt
- ½ teaspoon black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon thyme - dried
- 1 teaspoon coriander - ground
- 1 teaspoon cumin - ground
Instructions
- Preheat your oven to 400°F. Line a large, rimmed baking sheet with heatproof parchment paper or nonstick foil.
- In a large bowl, use your clean hands to combine the ground pork, salt, pepper, onion powder, garlic powder, paprika, thyme, coriander, and cumin.
- Shape the mixture into 32 meatballs, each weighing about 1 ounce (30 grams). It's easier to shape the meatballs if your hands are moistened.
- Arrange the meatballs in a single layer on the prepared baking sheet.
- Bake the meatballs until they are browned and cooked through, for about 15 minutes. Their internal temperature should reach 160°F. Serve immediately.
Video
Notes
- Handle the meatballs as lightly as you can to ensure they are not too dense. Don't over-mix the ingredients, and when shaping the meatballs, try to use a light touch.
- For a slightly smoky flavor, use smoked paprika instead of sweet paprika. Chili powder is another good option.
- Sometimes, I add moisture to the meatballs with a tablespoon of mayonnaise.
- Sometimes, when pressed for time or just feeling lazy, I take a package of pork sausage, shape the mixture into meatballs, and bake them! These one-ingredient meatballs are a bit less flavorful than the original recipe, and they're also paler. However, they are still delicious and so, so easy.
- It's nice to serve these meatballs with a dipping sauce like harissa, sriracha mayo, sour cream dip, or ranch dressing.
- The leftovers can be kept in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.Â
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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. 
lu
can you freeze these meatballs? if so - is there a sauce it should go in or can they be frozen as is?
Vered DeLeeuw
Hi Lu,
Once cooled, you can freeze them in a single layer in freezer bags for up to three months—there is no need for a sauce.
Kat
takes way longer than 15min. closer to 30-45min.
Vered DeLeeuw
Hi Kat,
Thanks for the feedback! It sounds like your oven runs low. They shouldn't take that long.
daisukigo
Made these Juicy Pork Meatballs last night and it was a BIG hit for everyone! My two (very picky eaters) Daughters kept asking for more! I made it with 2 KG of Ground Pork and doubled the ingredients for the spices/seasoning. I used 2 1/4 Tsp. of Salt (for the 2 KG of minced Pork) and the saltiness was perfect. The only thing I changed, was adding around 90 ML of heavy cream to make it even more moist and juicy. This Recipe is definitely a keeper. I tried it myself and I was like "WOWWW!"
My older Daughter (who is 5 Yrs old) kept saying 'These are THE BEST MEATBALLS EVER!!!' lol
So thank you for this wonderful Recipe! We will definitely be making this on a regular basis
Vered DeLeeuw
You're very welcome! I'm so glad everyone liked these meatballs. Thank you for the detailed review. Heavy cream sounds like a delicious addition.
Clare
Easy to make very versatile and extremely tasty too, will definitely make again.
Vered DeLeeuw
I'm so glad you enjoyed these meatballs, Clare! Thank you for the review.
King Brett, MD (ret)
I’m giving a five and I have not tasted them yet. Made only 11 with two pounds of pork. Baked them an extra 5 minutes for enhanced browning. Plopped into homemade marinara and will eat over gluten free pasta tonight. Wife of 55 years has auto immune issues. Will be glad to see more of your recipes
Vered DeLeeuw
Thank you for the rating, Dr. King! I hope you'll find them delicious.
Good health wishes to both of you.
Toni Mark
Just cooked this. I did not deviate from the recipe, although the pork I used was very lean (93/7). (cholesterol issues here!) I baked them in the oven per instructions. I have never cooked meatballs in the oven before! The meatballs came out awesome! I would not change anything in this recipe. This will be a featured healthy snack in our house - more than likely weekly! Thanks for this recipe. I will be sharing it!
Vered DeLeeuw
I'm so glad you enjoyed these meatballs, Toni! Thank you for the detailed review.
SUSAN GROSSI
Made these once and plan to bake again as meatballs were very tasty! Can you freeze these? Would help in making a large amount to have on hand:)
Vered DeLeeuw
Hi Susan,
I'm so glad you liked these meatballs! Yes, you can freeze them. I let them cool, put them in a resealable freezer bag (separating layers with wax paper), and freeze them for up to three months. You can thaw them overnight in the fridge or simply in the microwave (covered).
Todd French
Ok, absolutely extraordinary, truly. I added 1/2 cup panko and 1/4 cup grana padano as well, and they were so incredible (on top of Italian wedding soup-inspired risotto) I know that next time I'll make a triple batch, freeze some, whatever, as they are so delicious and addictive, even cold. Brava.
Vered DeLeeuw
Yay! I'm thrilled that you enjoyed these meatballs so much, Todd!
Thanks for the detailed feedback. I appreciate it.