Name: Juicy Pork Meatballs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 pounds ground pork (85/15 ); 2 teaspoons Diamond Crystal kosher salt; 1/2 teaspoon black pepper; 2 teaspoons onion powder; 2 teaspoons garlic powder; 2 teaspoons paprika; 1 teaspoon thyme (dried); 1 teaspoon coriander (ground); 1 teaspoon cumin (ground)

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These pork meatballs are a crowd-pleaser. Baking them in the oven is super easy, so I make them often for dinner. They're ready in less than 30 minutes, and the only ingredients you'll need are ground pork and spices.

Pork meatballs are served in a white bowl.

These juicy and flavorful pork meatballs are one of my go-to weeknight dinners. They are delicious, easy to make, and go with just about any side dish you can think of. To make them, you will mix ground pork with a few spices, shape the mixture into meatballs, and bake. Easy!

Ingredients

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Ground pork: I use lean ground pork, which is typically an 85/15 mixture of lean and fat.
To season: Kosher salt, black pepper, and lots of spices, including onion and garlic powders, paprika, dried thyme, coriander, and cumin.

Variations

For a slightly smoky flavor, use smoked paprika instead of sweet paprika. Chili powder is another good option.
Sometimes, I replace the coriander with dried oregano or thyme.
Add ¼ cup of minced fresh herbs such as parsley or cilantro.
Add moisture to the meatballs with a tablespoon of mayonnaise. If you do this, the mixture might become a bit sticky. Simply use moistened hands to form the meatballs.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Your first step is to combine the ground pork and spices.

Form the mixture into meatballs. It's easier to shape them if you slightly moisten your hands with water. Arrange the meatballs on a rimmed baking sheet lined with heatproof parchment paper or lightly greased foil.

The raw meatballs are arranged in a pan.

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.

These are delicious! I've been making these meatballs for four years for our annual family 4th of July party. My family loves them so much, I double the recipe for leftovers
Lucille
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Recipe Tips

Handle the meatballs lightly to make sure they are not too dense. Don't over-mix the ingredients, and when shaping the meatballs, try to use a light touch.
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.
Sometimes, when pressed for time or just feeling lazy, I take a package of pork sausage, shape the mixture into meatballs, and bake them! These one-ingredient meatballs are a bit less flavorful than the original recipe, and they're also paler, as the photos below show. However, they are still delicious and so, so easy.

One-ingredient meatballs in the pan before being baked.

Serving Suggestions

Pork meatballs are versatile and can be served with any of your favorite side dishes. Since I bake them in a 400°F oven, I like to serve them with a side dish I can bake in the same oven, such as:

Roasted asparagus
Roasted carrots
Jicama fries
Broccoli bites
Roasted mini sweet peppers
Roasted cabbage, as shown in the image below:

The meatballs are served with roasted cabbage.

It's also nice to serve them with a dipping sauce. In the photo above, I used store-bought harissa. Other tasty options include sriracha mayo drizzled on the meatballs (as shown in the photo below - note that those are the one-ingredient meatballs), sour cream dip, or ranch dressing.

The leftovers are served with veggies and pickles.

Storing and Using the Leftovers

You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them, covered, in the microwave at 50% power. You can also freeze the cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge.

I love having the leftovers the next day for lunch! I make a plate like the one shown below, with these meatballs, plus veggies and quick pickles (or store-bought pickles).