pork meatballs recipe
The Best pork meatballs recipe
What really makes them stand out is how versatile they are. You can serve them with crusty bread for dipping, over a bed of pasta, or even as a standalone dish with a side of roasted veggies. They’re perfect for a casual family dinner or a little get-together with friends, but they’re also just as satisfying for a weeknight when you want something hearty and comforting without all the extra effort. Plus, pork meatballs are a great way to get more protein and healthy fats into your meals without feeling like you’re overdoing it. They’re not heavy, but they’re filling, and they’re always a hit with everyone at the table.
Classic Pork Meatballs with Homemade Marinara
Tender pork meatballs baked to perfection, simmered in a rich tomato sauce for a comforting family meal. Easy to customize with herbs or spices.
🥘Ingredients
- 1 lb ground pork
- 1 cup breadcrumbs
- 1 egg
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups marinara sauce
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 400°F. In a bowl, mix ground pork, breadcrumbs, egg, oregano, garlic powder, salt, and pepper until combined. -
2
Roll mixture into 1-inch meatballs. Place on a baking sheet lined with parchment paper. -
3
Bake meatballs for 15 minutes, then reduce heat to 375°F. Cook 10–12 more minutes until golden and internal temperature reaches 160°F. -
4
In a saucepan, sauté onion and garlic until soft. Add marinara sauce, basil, and red pepper flakes. Simmer for 10 minutes. -
5
Transfer meatballs to the saucepan. Simmer gently for 10–15 minutes until sauce thickens.
🔧Equipment
- Mixing bowls
- Meat grinder or food processor
- Baking sheet
- Saucepan
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pork Meatballs with Homemade Marinara Works
❓ Frequently Asked Questions About Pork Meatballs with Marinara
1. What’s the best way to store these pork meatballs?
Store cooked meatballs in an airtight container in the fridge for up to three days. For longer storage, freeze them raw in a single layer on a tray first, then transfer to a bag or container. Thaw in the fridge overnight before reheating—microwaving works best if you want a quick meal.
2. Can I use ground turkey instead of pork?
Yes! Adjust the seasoning slightly—turkey tends to be leaner, so add a teaspoon of olive oil or a splash of Worcestershire sauce to keep it moist. The texture will be slightly different, but the dish still holds together well.
3. How do I know when the meatballs are done?
They’re ready when they reach an internal temperature of 160°F (71°C) on a meat thermometer. Visually, they should be golden-brown on top and slightly crispy around the edges. Overcooking can dry them out, so pull them off the heat a few minutes early if they look set.
4. What’s the trick to keeping them from falling apart?
The key is binding the meatballs well. Use a bit of breadcrumbs or crushed crackers mixed into the ground pork (or add an extra egg if you’re using one in the recipe). Also, don’t overmix the dough—just combine ingredients until just combined, then form them gently.
