These 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 pork meatballs are one of my go-to weeknight dinners. They are delicious, easy to make, and go with just about any side dish you can think of. To make them, you will mix ground pork with a few spices, shape the mixture into meatballs, and bake. Easy!
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Ground pork: I use lean ground pork, which is typically an 85/15 mixture of lean and fat.
- To season: Kosher salt, black pepper, and lots of spices, including onion and garlic powders, 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.
- Sometimes, I 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
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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.
These are delicious! I've been making these meatballs for four years for our annual family 4th of July party. My family loves them so much, I double the recipe for leftovers
Lucille
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Recipe Tips
- Handle the meatballs lightly to make sure they are not too dense. Don't over-mix the ingredients, and when shaping the meatballs, try to use a light touch.
- 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.
- 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 photos below show. However, they are still delicious and so, so easy.
Serving Suggestions
Pork meatballs are 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 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 and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them, covered, in the microwave at 50% power. You can also freeze the cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge.
I love having the leftovers the next day for lunch! I make a plate like the one shown below, with these meatballs, plus veggies and quick pickles (or store-bought pickles).
Recipe Card
Juicy Pork Meatballs
Video
Ingredients
- 2 pounds ground pork - 85/15
- 2 teaspoons Diamond Crystal kosher salt - or 1 teaspoon of any other salt, including Morton kosher 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 the 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.
Notes
- Handle the meatballs lightly to make sure 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.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them, covered, in the microwave at 50% power. You can also freeze the cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge.
Nutrition per Serving
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Shira says
Followed the recipe pretty closely, just added the 1/2c panko another reviewer mentioned. Husband tried one before dinner and let out a gutteral "ohhhhhhh yeah". Grace that night included a "thank you God for letting mum be such a great cook". Picky 8 year old tried them apprehensively and then the eyes widened. "Whoa. WHOA. THESE ARE AMAZING. THEY'RE GREAT!! THANK YOU!!"
Suffice to say we will be making these again.
Vered DeLeeuw says
How wonderful, Shira! Thank you so much for this sweet comment. 🙂
David says
Love these pork meatballs, so easy to make and the taste was out of this world!
Vered DeLeeuw says
Yay! I'm glad you like them, David!
Ann says
I make this recipe a lot, so I changed it up this time and made pork burgers on the stovetop instead of baked meatballs. I just put a dimple in the burgers so they wouldn't puff up and only lightly pressed w/a spatula before turning. Other than that, I didn't deviate from the recipe. They turned out incredibly tasty and juicy!
Vered DeLeeuw says
What a wonderful idea, Ann! Thank you for sharing!
lu says
can you freeze these meatballs? if so - is there a sauce it should go in or can they be frozen as is?
Vered DeLeeuw says
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.
daisukigo says
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 says
You're very welcome! I'm so glad everyone liked these meatballs. Heavy cream sounds like a delicious addition.
Clare says
Easy to make very versatile and extremely tasty too, will definitely make again.
Vered DeLeeuw says
I'm so glad you enjoyed these meatballs, Clare!
King Brett, MD (ret) says
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 says
Thank you for the rating, Dr. King! I hope you'll find them delicious.
Good health wishes to both of you.
Toni Mark says
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 says
I'm so glad you enjoyed these meatballs, Toni! Thank you for the detailed review.
SUSAN GROSSI says
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 says
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 says
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 says
Yay! I'm thrilled that you enjoyed these meatballs so much, Todd!
Thanks for the detailed feedback. I appreciate it.