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 pork 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, though more often than not I simply serve them with a big salad.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty meatballs. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Ground pork
- Kosher salt and black pepper
- Lots of spices: onion and garlic powders, sweet paprika, dried thyme, coriander, and cumin
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:
- Simply mix everything together, then form into meatballs.
- Arrange them on a parchment-lined rimmed baking sheet.
- Bake until browned and cooked through, about 15 minutes at 400°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 bake meatballs?
Of course! I almost always bake my 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!
Are these pork meatballs healthy?
I believe they are. I don’t add breadcrumbs to the mixture, and I don’t think it’s necessary. So the only ingredients are pork and spices.
I know that some consider pork to be inferior meat, but I believe that fresh unprocessed pork is healthy and nutritious. Especially modern pork, which is much cleaner than pork used to be.
The USDA says, “Much progress has been made in reducing trichinosis in grain-fed hogs and human cases have greatly declined since 1950. Today’s pork can be safely enjoyed when cooked to an internal temperature of 145°F.” (However, ground pork should still be cooked to 160°F).
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 pork 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!
Delicious, juicy pork meatballs are a crowd pleaser. Baking them in the oven is so easy, I make them quite often for dinner.
Servings: 8 servings
- 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
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.
Amount Per Serving (4 meatballs)
Calories 298 Calories from Fat 216
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.