Ingredients
2 lb. ground pork 85/15
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of fine salt
½ teaspoon black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons sweet paprika
1 teaspoon thyme dried
1 teaspoon coriander ground
1 teaspoon cumin ground
Directions
1
Making these pork meatballs is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
2
Your first step is to simply mix everything together, then form the mixture into meatballs. It's easier to shape them if you slightly moisten your hands with water.
3
Next, arrange the meatballs on a parchment-lined baking sheet. Make sure your baking sheet is rimmed. You should also make sure that the parchment paper can withstand this temperature (check on the package). If unsure, use nonstick foil.
4
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.
5
Some evenings, when I'm extra lazy, I use pre-seasoned sausage meat from Whole Foods, shape it into meatballs and bake them. Dinner doesn't get any easier than this!
6
EXPERT TIP
7
Handle the meatballs as lightly as you can to ensure they are not too dense. Don't over-mix the ingredients, and when shaping the meatballs, try to use a light touch.
8
SERVING SUGGESTIONS
9
You can serve these pork meatballs with any of your favorite side dishes - they are very versatile. I often serve them with roasted Brussels sprouts or roasted carrots.
10
It's also nice to serve them with a dipping sauce. I like to mix ¼ cup of sour cream with 1 tablespoon of hot pepper sauce and 1 tablespoon of soy sauce.
11
STORING LEFTOVERS
12
If you have any leftovers, they keep well in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave on 50% power.
13
I love having them the next day for my lunch. I make a plate with these meatballs, some hard-boiled eggs, Dijon mustard, fresh-cut veggies, and quick pickles.
14
Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with heatproof parchment paper or nonstick foil.
15
In a large bowl, use your clean hands to mix together all the ingredients.
16
Shape the mixture into 32 meatballs, each weighing about 1 oz (30 grams). It's easier to shape the meatballs if your hands are wet.
17
Arrange the meatballs in a single layer on the prepared baking sheet.
18
Bake them until browned and cooked through, for about 15 minutes.