A foolproof pork meatball recipe that guarantees tender, moist and flavorful meatballs every time. It’s a versatile and forgiving recipe, which makes it a great go-to recipe that can (and should!) be riffed on time and time again.
Versatile Baked Pork Meatballs
This is my go-to base recipe for pork meatballs. It’s so versatile and can be flavored with all kinds of spices, cheeses and fresh herbs. What I love most about this recipe is that it’s flexible and forgiving. Need it to be gluten-free and/or dairy-free? Easy, just make a few ingredient swaps.
Want to make a combo of beef and pork meatballs? Also easy. Or maybe you want to make Asian meatballs, BBQ meatballs or pork meatballs with tomato sauce. All easy to do with this base recipe.
I share a handful of variations in this article, but feel free, and encouraged to make this recipe your own!
Table of contents
Ingredients Needed
- Ground pork: I like to use 80/20 ground pork. It’s the easiest to find and is full of flavor. Plus, since these pork meatballs are baked, a lot of the fat will be rendered in the oven.
- Bread: this recipe uses a panade to keep the meatballs soft, moist and tender. A panade is a paste of bread and liquid (usually milk) that is added to the meat mixture to retain moisture and help bind the meat together. You’ll need 2 sliced of sandwich bread—use a bread that isn’t too seedy.
- Milk: I recommend using whole milk, though any percent fat will work. You can use a non-dairy milk, just be sure to use an unsweetened and unflavored milk such as almond or soy.
- Cheese: you’ll need a hard aged cheese such as Parmesan, Pecorino or Manchego. I recommend buying a block and grating it yourself or buying grated Parmesan cheese (not shredded).
- Parsley: you’ll need just ¼ cup minced fresh parsley, plus some for garnish.
- Olive oil: a couple tablespoons of olive oil are added to the meatballs to keep them nice and moist. This is especially important if you’re using lean ground pork.
- Egg: in addition to the panade, an egg is used for binding the meat mixture together. Use a large or extra-large egg.
- Smoked paprika: a hearty amount of smoked paprika is added to boost the savoriness of these meatballs. And the good thing about smoked paprika is that it pairs with all kinds of sauces.
- Garlic: fresh is always best! For two teaspoons of minced garlic, you’ll need about 4 small cloves or 2 large cloves.
- Kosher salt and black pepper: two pantry staples! I develop recipes with Morton kosher salt. If you’re in the Diamond Crystal camp you’ll need to increase the amount a bit (it’s noted in the recipe notes). This Kosher Salt article dives into the different types and how to make conversions between them.
How to Make Pork Meatballs
- Make the panade: tear the bread into small pieces and add to a large mixing bowl. Add the milk and mix with your hands until a homogenous paste is formed.
- Mix together the pork mixture: add the ground pork, cheese, parsley, oil, egg, paprika, garlic, salt and pepper and mix until combined.
- Form the meatballs: form the meatballs into 1-inch sized meatballs—I use a #40 scoop. Arrange the meatballs on a greased baking sheet, set about ½ inch apart.
- Bake the meatballs: bake the meatballs in a 425ºF oven until they are browned and cooked through. According to the USDA, ground pork should be cooked to 160ºF. This will take about 15 minutes.
Expert Tips
- Avoid over-mixing the ground pork mixture. Over-mixing ground meat can cause tough meatballs. Mix the meat mixture just until combined.
- This meatball recipe uses a panade to keep the meatballs nice and moist. A panade is a paste of bread and liquid (usually milk) that is added to the meat mixture to retain moisture and help bind the meat together. The function is similar to breadcrumbs, but with better results.
- To ensure the meatballs are cooked through, I recommend using an instant-read thermometer. The Thermapan from Thermoworks is my favorite, though their ThermoPop is a just as good and a fraction of the price.
FAQs
Absolutely! I would still recommend baking the meatballs in the oven first. When they are cooked through, add them to your simmering sauce and keep warm until you’re ready to serve.
I like to use an instant-read thermometer to check the internal temperature of the meatballs. However, if you do not have a thermometer, you can use texture and color as a guide. The meatballs should be slightly firm to touch and no longer pink in the middle.
I use regular ground pork which is generally 85/15. You can use a leaner ground pork, though I wouldn’t go any leaver than 90%. This recipe also works well with 80/20 ground pork.
How to Serve
- My favorite way to serve these pork meatballs is to toss them in a saffron and sherry-infused tomato sauce. The full recipe for my Spanish Meatballs includes the savory tomato sauce and a few more spices in the meatballs.
- Toss the meatballs with my vibrant Carrot Top Pesto and serve over orzo for a full meal.
- Serve these pork meatballs over spaghetti with my Red Wine Tomato Sauce.
- Stuff the meatballs into a sub roll and top with provolone. Broil the sandwich until the cheese melts then serve with a simple side salad like my Garden Salad.
- Enjoy as an appetizer toss with a sweet and smoky barbecue sauce or Carolina Gold Sauce.
Dinner
Carrot Top Pesto
Sauces & Dressings
Quick Red Wine Pasta Sauce
Sauces & Dressings
Carolina Gold BBQ Sauce
Make Ahead, Storage and Reheating
Freezing
If you’d like to have meatballs at the ready, you can scoop and freeze the meatball mixture onto a parchment-lined baking sheet. Once the meatballs are frozen, transfer them to a resealable zipper-lock bag and store in the freezer until ready to use. Simply arrange as many meatballs as you want on a baking sheet and bake until cooked through. No need to thaw prior to baking, but you will need to increase the bake time a bit.
Alternatively, you can bake the meatballs and freeze them for up to 3 months. When ready to enjoy, thaw the meatballs and gently reheat in the microwave or on the stove top.
Making Ahead
These meatballs are a great candidate for preparing in advance! Bake the meatballs up to 2 days ahead of time. When you are ready to serve, gently reheat the meatballs on the stove top, in a 350ºF oven, or in the microwave until warmed through.
Leftovers and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a minute or two until warmed through. Alternatively, you can reheat the meatballs on the stovetop in a skillet with a glug of oil or in a 350ºF oven.
For longer storage, store the meatballs in the freezer for up to 3 months. Allow the meatballs to thaw overnight in the refrigerator before reheating.
Variations
- Make a meatball fra diavolo! Swap the shrimp out of this Shrimp Fra Diavolo and instead add in the baked meatballs!
- Skip the smoked paprika in the meatballs and instead add some dried ground ginger. Toss the meatballs in the sweet and salty hoisin sauce from my Asian Turkey Meatball Recipe.
- Take these a Mediterranean route and add in fresh or dried oregano, a bit of crumbled feta, and minced capers. Serve simply with a light tomato sauce or serve over my Greek Orzo Salad.
More Meatball Recipes to Try
Meatballs are a go-to dinner around here. Check out some of my favorites that it think will be a hit at your dinner table as well.
- I’ve got two types of Korean meatballs—Beef Korean Meatballs and Tukey Gochujang Meatballs. Both are deliciously spicy, savory and slightly sweet.
- My spicy Lamb Meatballs are a cozy all-in-one meal featuring a burst tomato sauce that is truly spectacular.
- My Asian Turkey Meatballs make a great meal or appetizer. The tender meatballs get tossed in a deeply savory and slightly sweet hoisin sauce.
- My Baked Chicken Meatballs use a panade, like these pork meatballs do, and are seasoned with cheese, onion, oregano and garlic. They’re simple but absolutely delicious and very versatile!
Pork Meatballs Recipe
Description
Ingredients
- 2 slices whole-wheat sandwich bread
- ½ cup whole milk
- 1 ½ pounds (85/15 or 80/20) ground pork
- 1 cup grated hard aged cheese such as Parmesan, Pecorino or Manchego
- ¼ cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 large egg
- 1 tablespoon smoked paprika
- 2 teaspoons minced fresh garlic
- Kosher salt and black pepper
Instructions
- Preheat oven to 425°F (218ºC) with racks in middle and lowest positions. Coat two baking sheets with nonstick spray
- Combine 2 slices bread and ½ cup milk in a large bowl, mashing together to form a paste. Add 1 ½ pounds pork, 1 cup cheese, ¼ cup parsley, 2 tablespoons oil, 1 egg, 1 tablespoon smoked paprika, 1 teaspoon kosher salt (if using Diamond Crystal add 1 ½ teaspoons), and ½ teaspoon pepper and mix until combined.
- Form pork mixture into 1-inch meatballs and transfer to prepared baking sheets. Bake meatballs until golden and cooked through, 12–15 minutes.
- Serve as desired with sauce of choice.
Notes
Nutrition
