Juicy Pork Meatballs
These juicy pork meatballs are a crowd-pleaser. Baking them in the oven is easy! They're ready in less than 30 minutes, and the only ingredients you'll need are ground pork and spices.
Servings 8 servings
Calories 298kcal
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.
Video
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
Serving: 4meatballs | Calories: 298kcal | Protein: 19g | Fat: 24g | Sodium: 343mg
