Juicy Pork Meatballs - Healthy Recipes Blog (2024)

Home » Meat Recipes » Pork Meatballs

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

Jump to Recipe Print Recipe

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. 🥗

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

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)
  • Turkey Meatballs
  • Cocktail Meatballs
  • Meatballs with Tomato Sauce
  • Cheese-Stuffed Meatballs

Recipe Card

Juicy Pork Meatballs - Healthy Recipes Blog (8)

4.99 from 1689 votes

Pin Recipe Print Recipe

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

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.

Add Your Own Notes

Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.

Nutrition per Serving

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

Subscribe

I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

Follow Me

Juicy Pork Meatballs - Healthy Recipes Blog (9) Juicy Pork Meatballs - Healthy Recipes Blog (10) Juicy Pork Meatballs - Healthy Recipes Blog (11) Juicy Pork Meatballs - Healthy Recipes Blog (12) Juicy Pork Meatballs - Healthy Recipes Blog (13) Juicy Pork Meatballs - Healthy Recipes Blog (14)

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.

❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

More Meat Recipes

  • Beef Shanks
  • Ham Steak
  • Picanha Steak
  • Perfect New York Strip Steak

About the Author

Juicy Pork Meatballs - Healthy Recipes Blog (19) 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

    Leave a Comment

  1. Todd French

    Juicy Pork Meatballs - Healthy Recipes Blog (20)
    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

« Older Comments

Juicy Pork Meatballs - Healthy Recipes Blog (2024)

FAQs

What can I use in meatballs instead of breadcrumbs? ›

Pretzels. Pretzels are a great all-purpose substitute for bread crumbs. You can pulse them in a food processor until they're super-fine and use them as a binder for meatballs or meatloaf. Or keep them coarser for a crispy coating on fried food.

Is it better to use milk or water in meatballs? ›

I also love substituting them for crushed saltine crackers like we do for this meatloaf. Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked.

How do you make meatballs that aren't tough? ›

Incorporate a panade

Perfect meatballs are nice and tender. A mixture of starch and liquid called a panade is often added to ground meat to bind in moisture and help ensure tenderness. In the Italian meatballs recipe, the panade is 1 1/4 cup breadcrumbs mixed with 1/2 cup milk and 1/2 cup beef broth.

Why add ground pork to meatballs? ›

Ground pork has a higher fat content than most ground beef (depending on what you buy), and it holds together better while it cooks. The resulting meatball is more tender than anything I've ever cooked on the stove top.

What is a binder for meatballs instead of breadcrumbs? ›

If you don't have breadcrumbs handy, you can use panko, a slice of torn-up bread, or even crumbled saltine crackers. A little yogurt or buttermilk thinned with water also makes a handy stand-in for the milk.

Is it better to bake or pan sear meatballs? ›

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

How do you keep meatballs moist? ›

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

Do meatballs get more tender the longer they cook? ›

Tenderizing the Meat:

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

How to stop meatballs from being dry? ›

You only need a small amount of egg – it's there only to help the cooked meatball retain its shape, and shouldn't detract from the meat's flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.

Why add baking soda to ground pork? ›

Adding baking soda to ground meat can absolutely transform it. Not only does the soda make the protein more tender, it also helps it hold on to more moisture. That, plus the higher pH, means you can actually brown ground meat without it just flooding the pan with juices.

How do you keep ground pork moist? ›

One of the most powerful techniques for keeping thinly sliced and ground meat moist and tender is applying baking soda before cooking. Raising the meat's PH results in a significant increase in tenderness AND a boost in the browning department.

Are pork meatballs better than beef meatballs? ›

Pork gives the meatballs extra flavor, and veal helps keep them moist and tender. But all-beef meatballs taste great too, as long as you choose an 80/20 blend, which has enough fat to keep the meatballs from drying out. If there are other types of meat in the mix, choose 90/10.

What can I use to bind meatballs? ›

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

How important are breadcrumbs in meatballs? ›

Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry. The breadcrumbs absorb the juices from the meat as it cooks, trapping them within the meatball. Again quantity is important here; too much and your meatball will be more like stuffing or a dumpling.

What is a good substitute for chicken crumbs? ›

Cornflakes are classic breading material, but any grain-based, not-too-sweet cereal works great as a stand-in for traditional breadcrumbs. Corn or rice Chex, Wheaties, and even savory granola and oat-based cereals would make a great crust for your chicken breast or fish filets.

Can you use croutons instead of breadcrumbs for meatballs? ›

While many meatball recipes call for breadcrumbs or even oatmeal/oat flour, these meatballs use an unexpected and underappreciated ingredient. Croutons. That's right. Set the Ceasar salad aside, because these crispy punchy seasoned nuggets have a new star roll.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Melvina Ondricka

Last Updated:

Views: 6717

Rating: 4.8 / 5 (48 voted)

Reviews: 87% of readers found this page helpful

Author information

Name: Melvina Ondricka

Birthday: 2000-12-23

Address: Suite 382 139 Shaniqua Locks, Paulaborough, UT 90498

Phone: +636383657021

Job: Dynamic Government Specialist

Hobby: Kite flying, Watching movies, Knitting, Model building, Reading, Wood carving, Paintball

Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.