Juicy Pork Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8 servings
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Calories
298 kcal
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Course
Main Course
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Cuisine
American
Juicy Pork Meatballs
Description
This Juicy Pork Meatballs recipe calls for ground pork seasoned with kosher salt, black pepper, onion and garlic powder, paprika, thyme, coriander, and cumin. The carefully chosen spices contribute smoky, earthy, and aromatic notes that highlight the pork's richness. The recipe emphasizes light handling of the meat mixture to avoid dense meatballs, ensuring tenderness after baking.
Baked in a preheated 400°F oven on parchment-lined sheet trays, each meatball is formed to about one ounce, which promotes even cooking and browning. The meatballs reach an internal temperature of 160°F to ensure safety while maintaining juiciness. Their texture is tender with a slight crust from the oven's dry heat.
These meatballs can be served immediately or alongside dipping sauces like harissa or sriracha mayo for added flavor. They can be stored in the refrigerator for several days and reheat well in the microwave at lower power. For longer storage, they freeze well and thaw in the refrigerator overnight. Optional ingredient adjustments include smoked paprika for added smokiness or adding mayonnaise to increase moisture.
Ingredients
- 2 pounds ground pork 85/15
- 2 teaspoons kosher salt or 1 teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- 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
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 mixture gently and avoid over-mixing to keep meatballs tender rather than dense.
- Smoked paprika or chili powder can be used to slightly alter the smoky flavor.
- Mayonnaise may be added for extra moisture in the meatballs.
- These meatballs pair well with various dips such as harissa, sriracha mayo, sour cream dip, or ranch dressing.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to three months, thawing overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 4meatballs | |
| Calories | 298kcal | 15% |
| Protein | 19g | 38% |
| Fat | 24g | 37% |
| Sodium | 343mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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