Bursting with flavor, these succulent pork meatballs are a true delight. They are a great appetizer, a comforting main, or a party dish.
You can serve the pork meatballs in a flavorful marinara sauce, on a bed of spaghetti, or as part of a delicious meatball sub; they are versatile and ready for your personal touch.
Simple yet flavorful ingredients combine harmoniously to create succulent pork meatballs that will satisfy your palate. Check out more of our favorite recipes: Beef Meatballs with Zucchini, Veal Meatballs, Mushroom Stuffed Meatballs, or Turkey Meatballs without Breadcrumbs.
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Recipe ingredients
Ground pork
Breadcrumbs: Use plain breadcrumbs or seasoned ones.
Onion and garlic
Spices: Fine sea salt or kosher salt, ground black pepper, sweet and smoked paprika, thyme, and red pepper flakes for a bit of heat. Feel free to experiment with different spice combinations.
Mayonnaise: The secret ingredient that adds moisture and flavor.
Dijon mustard or yellow mustard.
See the recipe card for full information on ingredients and quantities.
How to make pork meatballs?
- Mix: In a large bowl, combine the ground pork, breadcrumbs, finely chopped onion, grated garlic, spices, beaten egg, mayonnaise, mustard, salt, and pepper (1).
- Gently mix the ingredients together until well combined. Avoid overmixing, as it can result in tougher meatballs (2).
- Shape: Take a small portion (about ¼ cup = 55 g) of the mixture and roll it between your palms to form small balls. Repeat the process with the remaining mixture.
- Flour: Place the flour on a large plate or into a shallow bowl. Dredge the meatballs through the flour and gently pat them to remove the excess. Place the shaped balls on a baking sheet or a plate, ensuring they are evenly spaced and not touching each other. This will prevent them from sticking together.
- Pan fry the meatballs in batches: Heat 2-3 tablespoons of oil in a large cast-iron or nonstick skillet over medium heat; the pan’s bottom should be covered in a thin layer of oil.
- Add the pork meatballs, ensuring they have enough space to cook evenly (3). Cook for about 8-10 minutes, turning them occasionally to brown all sides and ensure they are cooked through (4,5,6).
- Keep warm: Remove them from the pan and keep them warm. To achieve that, place them in an oven-safe dish and keep them in the warm oven at 200°F/ 95°C while you cook the rest of the meatballs.
- Second batch: If the skillet is dry, add a bit more oil and fry the second batch.
Alternative cooking method.
Baking method: Preheat your oven to 375°F /190°C. Place the ground pork meatballs on a baking sheet lined with parchment paper. Bake them for about 20-25 minutes or until they are cooked and browned on the outside.
Good to know!
Keep ingredients cold: Before mixing the ingredients, ensure they are chilled. This helps prevent the fat from melting prematurely and keeps the mixture firm, making it easier to shape the balls. You can also chill the shaped balls for about 30 minutes before cooking them.
Don't overmix the mixture, and avoid pressing the balls too much when shaping them; that can result in dense and tough balls.
Test the seasoning: Before shaping, cook and taste a small portion of the mixture. Adjust the seasoning if needed.
Use a meat thermometer (the Amazon link opens in a new tab) to ensure that the pork meatballs are cooked through and avoid overcooking. The internal temperature for pork should reach 160°F (71°C).
Recipe FAQs
Sure. They can be made with various combinations of meats such as beef, pork, veal, chicken, or turkey.
Yes. Alternatives include crushed crackers, panko breadcrumbs, white bread, or rolled oats. These options provide different textures and flavors.
Yes, you can make the mixture and refrigerate it in an airtight container or in a bowl covered with plastic wrap until you're ready to cook.
You can also shape them in advance and keep them refrigerated until needed.
Refrigerate them in an airtight container for 3-4 days.
Serve them cold or reheat them.
Freeze them in an airtight container or freezer bag for up to 3 months. Defrost them in the fridge overnight and reheat as desired.
Reheat them in the preheated oven (350°F/ 180°C) for about 15 minutes or until heated through.
Reheat them in a skillet on the stovetop, turning them occasionally.
Microwave them, covered, in short bursts, turning them occasionally.
How to serve?
The pork meatballs are versatile and can be served in various ways. They can be enjoyed on their own as an appetizer or as a main course with pasta, rice, or in sandwiches. They can also be added to soups, stews or served with dipping sauces.
For instance, you could make Meatballs and Rice.
While marinara or tomato sauce for meatballs is a classic choice, you can experiment with different sauces such as barbecue, teriyaki, sweet and sour, or creamy sauces like Alfredo or mushroom sauce for Polish meatballs.
Side dish suggestions: Garlic Parmesan Mashed Potatoes, Jollof Rice, Cream Cheese Pasta, or BBQ Rice.
Vegetable side dishes or salads: Green Salad with Yogurt Dressing, Beetroot and Feta Salad with Balsamic Dressing, Garlic Green Beans, or Sweetheart Cabbage.
More meatball recipes
Recipe
Tender Pork Meatballs
Ingredients
- 2 lb ground pork 900 g
- 2 eggs large
- ⅓ cup dried breadcrumbs 35 g
- 1 red onion small
- 3 garlic cloves grated
- ¼ cup mayonnaise 60 g
- 1 tablespoon Dijon mustard Note 1
- 1 teaspoon sweet paprika
- ½ teaspoon smoked paprika
- ½ teaspoon thyme
- ¼ teaspoon red pepper flakes or to taste
- ½ teaspoon fine sea salt or kosher more to taste
- ¼ teaspoon black pepper
- ½ cup all-purpose flour 60 g
- 4-5 tablespoons oil for frying, more as required
Instructions
- Combine the ground pork, beaten eggs, breadcrumbs + finely chopped onion, grated garlic, mayonnaise, mustard, spices, salt, and pepper in a large bowl. Mix gently and avoid overmixing, as it can result in tougher meatballs.2 lbs/900 g ground pork + 2 eggs + ⅓ cup/ 35 g dried breadcrumbs +1 small red onion + 3 garlic cloves + + ¼ cup/ 60 g mayonnaise + 1 tablespoon mustard + 1 teaspoon sweet paprika + ½ teaspoon smoked paprika + ½ teaspoon thyme + ¼ teaspoon red pepper flakes + ½ teaspoon salt + ¼ teaspoon pepper
- Shape the meatballs: Take a small portion (about ¼ cup = 55 g) and roll it between your palms to form a ball. Repeat the process with the remaining mixture. You will have 27-30 meatballs.
- Flour the meatballs: Place the flour on a large plate or into a shallow bowl. Dredge the meatballs through the flour and gently pat them to remove the excess. Place them on a baking sheet or a plate, ensuring they don’t touch each other.½ cup/ 60 g flour
- Pan fry the meatballs in batches: Heat 2-3 tablespoons of oil in a large skillet over medium heat; the pan’s bottom should be covered in a thin layer of oil. Add the first batch, ensuring they have enough space to cook evenly. Cook for about 8-10 minutes, turning them occasionally to brown all sides and ensure they are cooked through (Note 2).2-3 tablespoon oil
- Keep warm: Remove them from the pan and keep them warm. To achieve that, place them in an oven-safe dish and keep them in the warm oven at 200°F/ 95°C while you cook the rest of the meatballs.
- If the skillet is dry, add a bit more oil and fry the second meatball batch.1-2 tablespoon oil
- Baking method: Preheat the oven to 375°F /190°C. Place the shaped balls on a baking sheet lined with parchment paper. Bake them for about 20-25 minutes or until they are cooked through and browned on the outside.
Notes
- Mustard: Substitute Dijon with yellow mustard.
- Use a meat thermometer (the Amazon link opens in a new tab) to ensure that the pork meatballs are cooked through and avoid overcooking. The internal temperature for pork should reach 160°F (71°C).
- Storage: Refrigerate in an airtight container for 3-4 days. Serve cold or reheat as desired.
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