They’re ready in less than 30 minutes, and the only ingredients you’ll need are ground pork and spices. These juicy and flavorful meatballs are one of my go-to weeknight dinners. They are easy to make and very tasty, and they go with just about any side dish one can imagine. Although, more often than not, to make things truly easy for myself, I simply serve them with a big salad! This arugula salad is a fine choice, and so is this cucumber tomato salad.
Ingredients
Variations
For a slightly smoky flavor, use smoked paprika instead of sweet paprika. Chili powder is another good option. Replace the coriander with dried oregano or thyme. Add ¼ cup of minced fresh herbs such as parsley or cilantro. Add moisture to the meatballs with a tablespoon of mayonnaise. If you do this, the mixture might become a bit sticky. Simply use moistened hands to form the meatballs.
Instructions
Storing Leftovers
More Meatball Recipes
Recipe Card
Ground pork: I use lean ground pork, which is typically an 85/15 mixture of lean and fat. Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper. Lots of spices: Onion and garlic powders, sweet paprika, dried thyme, coriander, and cumin.
Your first step is to combine the ground pork and spices: Form the mixture into meatballs. It’s easier to shape them if you slightly moisten your hands with water. Bake the meatballs until they are browned and cooked through. This should take about 15 minutes in a 400°F oven, and they should reach an internal temperature of 160°F.
Roasted asparagus Roasted carrots Jicama fries Broccoli bites Roasted mini sweet peppers Roasted cabbage, as shown in the image below:
It’s also nice to serve them with a dipping sauce. In the photo above, I used store-bought harissa. Other tasty options include sriracha mayo drizzled on the meatballs (as shown in the photo below - note that those are the one-ingredient meatballs), sour cream dip, or ranch dressing.
