There’s something universally comforting about a plate of tender, juicy meatballs. Whether served over a bed of spaghetti, tucked into a sub, or enjoyed as a party appetizer, pork meatballs are a crowd-pleaser that never fails to satisfy.
This recipe is a game-changer—easy to make, packed with flavor, and endlessly adaptable to suit your cravings. If you’ve ever wondered how to make pork meatballs that are perfectly seasoned, moist, and bursting with savory goodness, you’re in the right place. Let’s dive in!
Recipe Overview
These pork meatballs are a celebration of simplicity and flavor. Ground pork is combined with aromatic herbs, garlic, and a touch of Parmesan cheese for a rich, savory taste. The addition of breadcrumbs and eggs ensures a tender, moist texture, while a hint of lemon zest adds a bright, citrusy note that elevates the dish. Whether you’re cooking for a weeknight dinner or prepping for a gathering, this recipe is foolproof and ready in under an hour.
Ingredients List
Here’s what you’ll need to make these irresistible pork meatballs:
- 1 lb ground pork (80/20 fat ratio for juiciness)
- 1/2 cup breadcrumbs (use panko for a lighter texture)
- 1/4 cup grated Parmesan cheese (adds umami and richness)
- 1 large egg (room temperature for even mixing)
- 2 cloves garlic, minced (for a punch of flavor)
- 1/4 cup fresh parsley, finely chopped (brightens the dish)
- 1 tsp lemon zest (adds a citrusy kick)
- 1 tsp dried oregano (for earthy depth)
- 1/2 tsp red pepper flakes (optional, for a hint of heat)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying or baking)
Why these ingredients matter: Fresh herbs and lemon zest bring brightness, while Parmesan cheese and garlic add depth. Using room-temperature eggs ensures even mixing, and the right fat ratio in the pork keeps the meatballs juicy.
Step-by-Step Instructions
- Prepare the Mixture: In a large bowl, combine the ground pork, breadcrumbs, Parmesan cheese, egg, garlic, parsley, lemon zest, oregano, red pepper flakes (if using), salt, and black pepper. Use your hands or a fork to mix gently until just combined. Avoid overmixing, as this can lead to tough meatballs.
- Shape the Meatballs: Scoop out about 1 1/2 tablespoons of the mixture and roll it into a ball using your palms. Aim for uniform size to ensure even cooking. You should get about 20-24 meatballs.
- Cook the Meatballs:
- Stovetop Method: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring they’re not overcrowded. Cook for 8-10 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 160°F).
- Oven Method: Preheat the oven to 400°F. Place the meatballs on a parchment-lined baking sheet and bake for 18-20 minutes, flipping halfway through.
- Serve and Enjoy: Once cooked, let the meatballs rest for a few minutes before serving. This helps them retain their juices.
Tips for Success
- Don’t Overmix: Overworking the meat mixture can make the meatballs dense. Mix until just combined.
- Test for Doneness: Use a meat thermometer to ensure the internal temperature reaches 160°F.
- Chill the Mixture: If the mixture feels too sticky, refrigerate it for 15-20 minutes before shaping.
- Uniform Size: Use a cookie scoop or measuring spoon to ensure even cooking.
Serving Suggestions
These pork meatballs are incredibly versatile. Here are some delicious ways to enjoy them:
- Classic Spaghetti and Meatballs: Toss with marinara sauce and serve over al dente spaghetti.
- Meatball Subs: Layer in a toasted sub roll with marinara and melted mozzarella.
- Appetizer Platter: Skewer with toothpicks and serve with a dipping sauce like garlic aioli or marinara.
- Grain Bowls: Pair with quinoa, roasted veggies, and a drizzle of tahini for a healthy twist.
Storage Tips
- Refrigeration: Store cooked meatballs in an airtight container for up to 3-4 days.
- Freezing: Freeze uncooked or cooked meatballs on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw in the fridge before reheating.
- Reheating: Warm in a skillet with a splash of water or sauce to prevent drying out.
FAQs
Can I use a different type of meat?
Absolutely! Ground turkey, chicken, or beef can be used, but adjust cooking times as needed.
Can I make these gluten-free?
Yes, swap breadcrumbs for gluten-free breadcrumbs or almond flour.
What if I don’t have fresh herbs?
Dried herbs work too—use 1/3 the amount of fresh.
How do I prevent the meatballs from falling apart?
Ensure the mixture isn’t too wet, and chill it before shaping.
Conclusion
There you have it—the ultimate pork meatball recipe that’s sure to become a staple in your kitchen. Whether you’re cooking for family, friends, or just yourself, these meatballs are a delicious way to bring warmth and flavor to any meal.
Don’t forget to share your creations with us—we’d love to hear how they turned out! Happy cooking!