These pork meatballs are juicy in the middle, lightly browned on the outside, and packed with simple savory seasoning. They are baked instead of fried, which keeps the cooking process easy and leaves you with very little mess. Serve them with spaghetti and tomato sauce, spoon them over rice, tuck them into pita, or keep a batch in the fridge for quick meals during the week.
Why Pork Works So Well for Meatballs
Ground pork has enough natural fat to keep meatballs moist while they cook, so there is less risk of ending up with dry, tough bites. A little panko helps hold the mixture together without making it heavy, while the egg gives the meatballs enough structure to keep their shape.
The seasoning here is deliberately flexible. Oregano brings a familiar savory note, while coriander and cumin add a little extra depth. Garlic, onion, black pepper and red pepper flakes round everything out without making the meatballs taste like they belong to just one type of cuisine.
Ingredients
| Ingredient | Amount |
|---|---|
| Ground pork | 1 pound |
| Large egg | 1 |
| Panko breadcrumbs | 1/3 cup |
| Kosher salt | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Ground coriander | 1/2 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Onion powder | 1/2 teaspoon |
| Ground cumin | 1/4 teaspoon |
| Ground black pepper | 1/4 teaspoon |
| Red pepper flakes | 1/4 teaspoon |
| Cooking spray or olive oil | As needed |
Also Read: Italian Meatball Soup
How to Make Pork Meatballs
1. Prepare the Oven
Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. This makes cleanup much easier and prevents the meatballs from sticking to the pan.
2. Mix the Meatball Mixture
Add the ground pork, egg, panko breadcrumbs, salt, oregano, coriander, garlic powder, onion powder, cumin, black pepper and red pepper flakes to a large bowl.
Lightly beat the egg with a fork as you begin mixing, then gently combine everything until the ingredients are evenly distributed. Your hands are the easiest tool for this job, but try not to overwork the mixture. Mixing too aggressively can make the finished meatballs dense.
3. Shape the Meatballs
Divide the mixture into 12 portions and roll each portion between your hands into a round meatball. Aim for meatballs that are roughly 2 inches across so they cook at about the same rate.
Arrange them on the prepared baking sheet with a little space between each one. They do not need to be perfectly identical, but keeping them close in size helps prevent some from drying out while others are still cooking.
4. Bake
Lightly coat the tops with cooking spray or a small amount of olive oil. Place the tray in the oven and bake for about 15 minutes, or until the meatballs are cooked through.
For the most reliable result, check the center of a meatball with an instant-read thermometer. Ground pork should reach 160°F (71°C). Once cooked, remove the meatballs from the oven and let them rest briefly before serving.
Also Read: Cucumber Salad Vinegar Recipe
What You Can Do Better
Don’t overmix the pork. Once everything is combined, stop mixing. A light touch gives you softer meatballs.
Keep the meatballs the same size. It is tempting to make a few large ones and a few small ones, but evenly sized meatballs cook much more consistently.
Use a thermometer if you have one. Timing can change slightly depending on the size of the meatballs and your oven. Checking the internal temperature is more dependable than judging doneness by appearance alone.
Give them some breathing room. Avoid crowding the baking sheet. Space around the meatballs helps them cook and brown more evenly.
Adjust the heat to your taste. The amount of red pepper flakes gives these meatballs a gentle kick. Add a little more if you like heat, or leave them out for a milder version.
Easy Ways to Serve Pork Meatballs
These meatballs do not need to be limited to spaghetti. Their seasoning works with a surprisingly wide range of sides and sauces.
- With pasta: Serve them over spaghetti or another favorite pasta with marinara sauce.
- With rice: Add the meatballs to a rice bowl with vegetables and your favorite sauce.
- In pita: Stuff warm pita with meatballs, crisp vegetables and a creamy yogurt or tzatziki-style sauce.
- With grains: Pair them with quinoa, couscous or farro for a filling bowl.
- With vegetables: Serve alongside roasted broccoli, green beans, potatoes or a simple salad.
Also Read: Stuffed Meatball Shells Recipe
Simple Variations
Italian-Style Pork Meatballs
Add a few tablespoons of finely grated Parmesan and replace some of the individual spices with Italian seasoning. Serve with marinara and pasta.
Spicy Pork Meatballs
Increase the red pepper flakes for more heat, or add a small amount of chili paste to the mixture.
Asian-Inspired Pork Meatballs
Reduce the salt and add a little soy sauce, grated fresh ginger and finely chopped scallions. Serve with rice and steamed vegetables.
Pork and Beef Meatballs
Use half ground pork and half ground beef when you want a meatball with a slightly deeper beefy flavor while still getting some of the moisture that pork provides.
Also Read: Meatball Recipe
Storage and Reheating
| Storage Method | How to Store | How Long |
|---|---|---|
| Refrigerator | Place cooked meatballs in an airtight container. | Up to 4 days |
| Freezer | Freeze meatballs in a single layer first, then transfer to a freezer-safe bag or container. | Up to 3 months |
To reheat refrigerated meatballs, warm them in a 350°F oven until heated through. You can also use the microwave in short intervals, especially when reheating just a few at a time.
Nutrition Information
The following estimates are based on a serving of 3 meatballs and can vary depending on the ground pork and other ingredients used.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 341 kcal |
| Carbohydrates | 5 g |
| Protein | 22 g |
| Total Fat | 26 g |
| Saturated Fat | 9 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 11 g |
| Cholesterol | 128 mg |
| Potassium | 375 mg |
| Fiber | 1 g |
| Sugar | 0.4 g |
| Calcium | 46 mg |
| Iron | 2 mg |
Recipe at a Glance
| Details | Information |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Yield | 12 meatballs |
| Cooking Method | Baked |
| Oven Temperature | 400°F (200°C) |
Frequently Asked Questions
Can I make pork meatballs ahead of time?
Yes. Cooked meatballs can be refrigerated for several days, making them useful for quick lunches and dinners. They can also be frozen for longer storage.
How do I know when pork meatballs are done?
The safest way to check is with an instant-read thermometer. The center should reach 160°F (71°C). This is more reliable than relying only on cooking time.
Can I freeze pork meatballs?
Yes. Let the cooked meatballs cool, freeze them in a single layer until firm, and then transfer them to a freezer-safe container or bag. They can be kept frozen for up to 3 months.
Can I make these meatballs without panko?
You can substitute regular breadcrumbs, although the texture may be slightly different. The breadcrumbs help absorb moisture and give the meatballs a lighter texture.
What sauce goes well with pork meatballs?
Marinara is an easy choice, but pork meatballs also work with creamy sauces, yogurt-based sauces, spicy sauces or simple pan sauces. The seasoning is mild enough to work with several different flavors.
