Juicy Pork Meatballs - Healthy Recipes Blog (2024)

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Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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These juicy pork meatballs are a crowd-pleaser. Baking them in the oven is super easy, so I make them quite often for dinner.

They're ready in less than 30 minutes, and the only ingredients you'll need are ground pork and spices.

Juicy Pork Meatballs - Healthy Recipes Blog (1)

These super juicy, flavorful meatballs are one of my go-to weeknight dinners. They are easy to make and very tasty, and they go with just about any side dish one can imagine.

Although more often than not, to make things truly easy for myself, I simply serve them with a big salad! This arugula salad is a fine choice and so is this cucumber tomato salad. 🥗

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  • Ingredients
  • Instructions
  • Expert tip
  • Frequently asked questions
  • Variations
  • Serving suggestions
  • Storing leftovers
  • Related recipes
  • Foodie Newsletter
  • Recipe Card
  • Reviews

Ingredients

You'll only need a few simple ingredients to make these tasty pork meatballs. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Ground pork: I use lean ground pork, which is typically an 85/15 mixture.

Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the meatballs could end up too salty.

Lots of spices: Onion and garlic powders, sweet paprika, dried thyme, coriander, and cumin.

Instructions

Making these pork meatballs is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Your first step is to simply mix everything together, then form the mixture into meatballs. It's easier to shape them if you slightly moisten your hands with water.

Next, arrange the meatballs on a parchment-lined baking sheet. Make sure your baking sheet is rimmed. You should also make sure that the parchment paper can withstand this temperature (check on the package). If unsure, use nonstick 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.

Some evenings, when I'm extra lazy, I use pre-seasoned sausage meat from Whole Foods, shape it into meatballs and bake them. Dinner doesn't get any easier than this!

Juicy Pork Meatballs - Healthy Recipes Blog (2)

Expert tip

Handle the meatballs as lightly as you can to ensure they are not too dense. Don't over-mix the ingredients, and when shaping the meatballs, try to use a light touch.

Frequently asked questions

Can you really bake meatballs?

Of course! I actually almost always use the oven when I make 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!

Should I add an egg?

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.

Can I use ground beef in this recipe?

Yes, you can use ground beef - just make sure it contains at least 15% fat and preferably 20%. This will help ensure the meatballs are juicy.

Variations

I almost always make this recipe as written. But here are a few ideas for variations and substitutions:

  • You can use smoked paprika instead of sweet paprika. Chili powder is another good option.
  • Replace the coriander with dried oregano or dried thyme.
  • Add ¼ cup of minced fresh herbs such as parsley or cilantro.
  • Add moisture to the meatballs by adding a tablespoon of mayonnaise or sour cream to the mixture. If you do this, the mixture might become a bit sticky. Simply use moistened hands to form the meatballs.

Serving suggestions

You can serve these pork meatballs with any of your favorite side dishes - they are very versatile. I often serve them with roasted Brussels sprouts or roasted carrots.

It's also nice to serve them with a dipping sauce. I like to mix ¼ cup of sour cream with 1 tablespoon of hot pepper sauce and 1 tablespoon of soy sauce.

Storing leftovers

If you have any leftovers, they keep well in the fridge, in an airtight container, 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 meatballs, some hard-boiled eggs, Dijon mustard, fresh-cut veggies, and quick pickles.

Juicy Pork Meatballs - Healthy Recipes Blog (3)
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Recipe Card

Juicy Pork Meatballs - Healthy Recipes Blog (8)

4.99 from 1690 votes

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Pork Meatballs

These juicy pork meatballs are a crowd pleaser. Baking them in the oven is so easy!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: American

Servings: 8 servings

Calories: 298kcal

Author: Vered DeLeeuw

Ingredients

  • 2 lb. ground pork 85/15
  • 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of fine salt
  • ½ teaspoon black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons sweet paprika
  • 1 teaspoon thyme dried
  • 1 teaspoon coriander ground
  • 1 teaspoon cumin ground

Instructions

  • Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with heatproof parchment paper or nonstick foil.

  • 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). It's easier to shape the meatballs if your hands are wet.

  • Arrange the meatballs in a single layer on the prepared baking sheet.

  • Bake them until browned and cooked through, for about 15 minutes.

Video

Notes

Handle the meatballs as lightly as you can to ensure they are not too dense. Don't over-mix the ingredients, and when shaping the meatballs, try to use a light touch.

Make sure your baking sheet is rimmed. You should also make sure that the parchment paper can withstand this temperature (check on the package). If unsure, use nonstick foil.

Handle the meatballs as lightly as you can to ensure they are not too dense. Don't over-mix the ingredients, and when shaping the meatballs, try to use a light touch.

Nutrition per Serving

Serving: 4meatballs | Calories: 298kcal | Protein: 19g | Fat: 24g | Sodium: 343mg

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Disclaimers

Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.

About the Author

Juicy Pork Meatballs - Healthy Recipes Blog (9) Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

Reader Interactions

Comments

    Review this Recipe or Ask a Question:

  1. SUSAN GROSSI

    Juicy Pork Meatballs - Healthy Recipes Blog (10)
    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:)

    Reply

    • Vered DeLeeuw

      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).

      Reply

  2. Todd French

    Juicy Pork Meatballs - Healthy Recipes Blog (11)
    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.

    Reply

    • Vered DeLeeuw

      Yay! I'm thrilled that you enjoyed these meatballs so much, Todd!
      Thanks for the detailed feedback. I appreciate it.

      Reply

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