They’re ready in less than 30 minutes, and the only ingredients you’ll need are ground pork and spices. 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. 🥗
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!
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
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.
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Recipe card
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