Juicy Pork Meatballs

Name: Juicy Pork Meatballs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Ingredients: 2 pounds ground pork; 2 teaspoons Diamond Crystal kosher salt; ½ teaspoon black pepper; 2 teaspoons onion powder; 2 teaspoons garlic powder; 2 teaspoons paprika; 1 teaspoon thyme; 1 teaspoon Coriander; 1 teaspoon cumin

User Reviews

5.0

435 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
8 servings
Calories
298 kcal
Course
Main Course
Cuisine
American

Juicy Pork Meatballs

Winston Campbell

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These juicy pork meatballs are a crowd-pleaser. Baking them in the oven is easy! They're ready in less than 30 minutes, and the only ingredients you'll need are ground pork and spices.

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Ingredients

Servings

2 pounds ground pork 85/15
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt, including Morton kosher salt
½ 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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Instructions

Preheat the oven to 400°F. Line a large, rimmed baking sheet with heatproof parchment paper or nonstick foil.
In a large bowl, use your clean hands to combine the ground pork, salt, pepper, onion powder, garlic powder, paprika, thyme, coriander, and cumin.
Shape the mixture into 32 meatballs, each weighing about 1 ounce (30 grams). It's easier to shape the meatballs if your hands are moistened.
Arrange the meatballs in a single layer on the prepared baking sheet.
Bake the meatballs until they are browned and cooked through, for about 15 minutes. Their internal temperature should reach 160°F. Serve immediately.

Notes

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.
For a slightly smoky flavor, use smoked paprika instead of sweet paprika. Chili powder is another good option.
Sometimes, I add moisture to the meatballs with a tablespoon of mayonnaise.
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. However, they are still delicious and so, so easy.
It's nice to serve these meatballs with a dipping sauce like harissa, sriracha mayo, sour cream dip, or ranch dressing.
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.