Juicy Pork Meatballs
Pork Meatballs
Pork Meatballs are juicy, flavorful, and easy to make with simple pantry ingredients. Baked in the oven for easy cleanup, these tender meatballs are perfect for serving with pasta, rice, or tucked into sandwiches for a satisfying meal any night of the week!
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Pork meatballs are here to change your meatball game!
I always grew up eating ground beef meatballs and never really ventured beyond that until I discovered the magic of Turkey Meatballs. And then Chicken Meatballs. And Lamb Meatballs.
And now… pork meatballs!
Just like the beef version, these meatballs are deeply satisfying with ALL the comfort food vibes, and they’re also just as perfect nestled in a big bowl of spaghetti with marinara sauce.
Let’s talk about what makes them so darn good—and what sets them apart from the rest!
- SO Juicy and Tender. Ground pork is a total champ when it comes to staying moist and flavorful when cooked, which means you can bake these meatballs in the oven without worrying about them turning out dry. Which brings me to my next point…
- Baked, Not Fried. Because these meatballs are tender and juicy when baked, you don’t have to fry them for good results, and that means instead of adding a lot of oil for cooking, you just need a light mist of olive oil.
- All-Purpose Meatballs for ALL the Things. Pasta is a no-brainer, but you can change up these pork meatballs by pairing them with different sauces and sides. (Take inspiration from my Moroccan Meatballs and Swedish Meatballs!)
- Easy and Meal Preppable. Not only are these meatballs easy enough to make for a weeknight, they also reheat like a dream, so you can make them ahead of time and keep them in the fridge for meal prep lunches and dinners.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Ground Pork. Ground pork should be pinkish-gray, not pale gray or brown. For the best quality, get it freshly ground from your local butcher so you can choose the cuts used to make it.
- Egg and Panko. To bind everything together.
- Seasonings. Salt (of course!), dried oregano, ground coriander, garlic powder, onion powder, ground cumin, black pepper, and red pepper flakes add a flavor that complements the pork and makes these meatballs pair well with a variety of cuisines.
- Olive Oil Spray. Helps brown the tops without frying.
How to Make Pork Meatballs
Combine (photo 1). Add the pork, egg, breadcrumbs, and seasonings to a bowl.
Beat the Egg (photo 2). Use a fork to lightly beat the egg and break up the yolk.
Mix (photo 3). Stir or use your hands (using your hands is best! you can wash them later) to mix everything together.
Shape (photo 4). Roll 12 meatballs and place them on a parchment-lined baking sheet.
Bake (photo 5). Bake the pork meatballs at 400°F for about 15 minutes, or until the meatballs reach 160°F on an instant-read thermometer. ENJOY!
Recipe Variations
- Asian Pork Meatballs. Add less salt and swap in soy sauce, grate in some fresh ginger, and fold minced scallions into the meatball mixture.
- Italian-Style Pork Meatballs. Mix in grated Parmesan and swap the seasonings in the recipe for Italian seasoning.
- That’s a Spicy (Pork) Meatball. Double the red pepper flakes or add chili paste.
- Pork and Beef Meatballs. Swap half the beef with pork. These are excellent with spaghetti!
- Air Fryer Pork Meatballs. Follow the cooking instructions from my Air Fryer Meatballs.
What to Serve with Pork Meatballs
- Greek and Mediterranean Flavors. I love serving these meatballs with Homemade Tzatziki Sauce and they’d be great tucked into pita bread with tzatziki and crisp fresh veggies too!
- Italian Dishes. The cumin and coriander in these pork meatballs add some new layers of flavor to classic spaghetti and meatballs, or pair them with Garlic Pasta.
- Grains and Meal Bowls. These juicy meatballs would be perfect with cooked farro or quinoa in a meal bowl. Use them instead of chicken in Greek Bowls!
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Pork Meatballs
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Ingredients
- 1 pound ground pork
- 1 large egg
- ⅓ cup panko breadcrumbs
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- Cooking spray or olive oil spray
Instructions
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Place a rack in the center of your oven and preheat to 400°F. Line a rimmed baking sheet with parchment paper.
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In the bottom of a large bowl, place the pork. Add the egg, panko, salt, oregano, cumin, garlic powder, onion powder, black pepper, and red pepper flakes.
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With a fork, lightly beat the egg, then stir gently to combine, switching to your hands as needed.
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With a 2-tablespoon scoop or a small spoon, portion the meat into 12 meatballs that are about 2-inches in diameter. Arrange on the prepared baking sheet, leaving some space between each.
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Lightly mist the tops of the meatballs with cooking spray or oil. Bake until the meatballs are cooked through—they should register 160°F on an instant read thermometer, about 15 minutes. Serve warm.
Notes
- TO STORE: Refrigerate cooked meatballs up to 4 days in an airtight container.
- TO REHEAT: Warm in the oven at 350°F until heated through, or microwave in short intervals.
- TO FREEZE: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag or airtight container; freeze up to 3 months.
