Pork Meatballs
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Make these Mediterranean-inspired pork meatballs for a satisfying, super-versatile protein for any dinner. Pan-fried in just 15 minutes, you’ll have a batch of juicy, flavorful meatballs in no time!
These ground pork meatballs are one of my family’s favorite weeknight dinners. Flavored simply with sautéed aromatics and Mediterranean-inspired spices, every meatball turns out crisp and tender on the outside and juicy in the middle. You can finish them with a sauce, but my partner and I love them as they are. All you do is shape them and pan-fry them. Easy!
Table of Contents
Why I love this pork meatball recipe
- Weekday dinner hero. You can have a batch of my meatballs ready and on the table in about 15 minutes, or freeze the batch for a later meal.
- Healthy. Ground pork is relatively lean, and these meatballs make a fantastic high-protein addition to any meal. It’s also great for meal prep!
- Multiple cooking methods. I typically use the skillet because it’s fast, but I’ve tested it in the air fryer and oven, so you have options.
Key Ingredients
Here are the main ingredients, along with my kitchen notes. The complete list is in the recipe card below.
- Olive oil. For coating the skillet and pan-frying.
- Onion. Sautéed onions give the meat mixture a nice, savory flavor.
- Fennel bulb. I find that fennel’s subtle licorice notes complement the pork beautifully. If it isn’t your thing, substitute celery for a similar, slightly sweet flavor and crisp-tender texture.
- Garlic. In a pinch, you can substitute about ½ teaspoon garlic powder here. However, I highly recommend using fresh garlic cloves for a deeper, savory flavor.
- Ground pork. I like using ground pork with around 20% fat. The moderately high-fat content ensures a good balance of moisture and flavor. I don’t recommend lean ground pork because the meatballs may dry out.
- Spices. I’m using fennel seed, dried oregano, fresh parsley, salt, and pepper.
- Eggs. They hold the meatballs together and keep them moist and tender during cooking.
- Breadcrumbs. I like Panko breadcrumbs best (their larger flakes keep the inside extra juicy), but you can use regular breadcrumbs or my keto breadcrumbs if you’re keto or gluten-free.
How to make pork meatballs
Step 1 – Sauté the aromatics. Heat the oil in a large frying pan. Once hot, sauté the onion and fennel until softened, then add the garlic. Let the mixture cool slightly.
Step 2 – Combine the ingredients. Use clean hands to mix the ground pork, herbs and spices, eggs, breadcrumbs, and onion-fennel mixture in a large mixing bowl.
Step 3 – Shape the meatballs. Shape small portions of the meat mixture into meatballs.
Step 4 – Pan-fry. Working in batches, cook the meatballs in a hot pan until they are browned on all sides. Serve immediately.
Alternative cooking methods
I consider meatballs to be my thing, so naturally, I’ve dabbled with other cooking methods. Instead of pan-frying, try the air fryer or baking methods:
Air fryer. Arrange the meatballs in a single layer in the air fryer basket and cook at 375ºF for 10 to 12 minutes, shaking the basket halfway through.
Oven-baked. Preheat your oven to 400°F. Place the meatballs on a parchment-lined baking sheet and bake for 15 to 20 minutes.
Arman’s recipe tips
- Don’t overwork the meatball mixture. I like to mix the meatball mixture with my hands because it helps me avoid overmixing, which can lead to dense or dry meatballs.
- For easy-to-handle, not-so-sticky meatballs, pop the ground pork mixture in the fridge for 20 to 30 minutes before rolling the meatballs.
- Size matters. Aim for consistent 1½-inch meatballs (golf-ball size), so they cook evenly, and everyone gets their fair share.
- Check for doneness. My favorite way to check that the meatballs are cooked through is with a meat thermometer. Insert the thermometer into the center of the meatballs to ensure the internal temperature has reached at least 145°F (softer meatballs) or up to 160°F (more tender).
- Sauce the meatballs. As mentioned above, I prefer these plain, but I’ve also enjoyed them with pomodoro sauce, BBQ sauce, and even cottage cheese alfredo sauce.
Storage and make-ahead
To store: Let the leftover pork meatballs cool, then pack them into an airtight container. Store in the fridge for 3 to 4 days.
To freeze: You can also freeze the meatballs in a freezer-safe container or bag for 2 to 3 months. Thaw them overnight in the refrigerator before reheating or reheat them directly from frozen (adding a few extra minutes to the cooking time).
To reheat: Quickly reheat the cooked meatballs in the microwave or gently reheat them in a skillet over medium heat. Add a splash of water or broth to the pan to keep them from drying out.
Batch cooking meatballs for freezing
I typically cook up a double batch and freeze the extra meatballs for later. To do so, place the cooked and cooled meatballs on a baking sheet and put them in the freezer. When the meatballs are frozen solid, transfer them to a freezer bag and freeze for up to 3 months. When ready, reheat meatballs in a skillet or microwave directly from frozen.
Frequently asked questions
You can’t go wrong with classic spaghetti and meatballs! I like to pair the meal with a fresh salad on the side to complete the dish. If I’m feeling adventurous, I like to stuff the meatballs in a meatball sub, serve them over rice, or make them the star of a party platter with dipping sauces like katsu sauce or a zesty garlic yogurt sauce (pictured).
You can, but I recommend only adding the sauce towards the end of the cooking process. Doing it too early will heat the sauce too quickly, leaving the meatballs uncooked.
Yes, they can! My meatballs are cooked to 145°F and are slightly pink in the middle. This is a safe-to-eat temperature (as per the FDA).
More weeknight meatball recipes
- Eggplant Meatballs
- Firecracker Meatballs
- Sweet and Sour Meatballs
- Lamb meatballs
- Ground chicken meatballs
Juicy Skillet Pork Meatballs
Ingredients
- 2 pounds ground pork 80/20
- 1/4 cup olive oil
- 1 small onion finely chopped
- 1/2 fennel bulb chopped, optional
- 2 cloves garlic minced
- 1 teaspoon ground fennel
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 2 tablespoons fresh parsley finely chopped
- 2 large eggs
- 2/3 cup panko breadcrumbs
Instructions
- Heat two tablespoons of olive oil in a large skillet over medium heat. Once hot, add the onion and fennel and saute until softened.
- Add minced garlic and cook for 30 seconds until fragrant, then set aside.
- In a mixing bowl, add the ground pork, ground fennel, salt, pepper, dried oregano, fresh parsley, eggs, breadcrumbs, and the sauteed aromatics. Using your hands, mix until just combined.
- Shape small meatballs, around 1 1/2 ounces each. Place them on a baking tray.
- Add the remaining olive oil to the skillet over medium heat. Once hot, add the meatballs. Cook for 10 minutes, regularly turning the meatballs until browned on all sides. Once the meatballs reach 145°F (soft) or up to 160°F (tender), remove them from the skillet.
- Serve the meatballs immediately.
Notes
- Tips: Check out my recipe tips above for tips for perfectly juicy pork meatballs every time.
- Air fryer and oven method: Check out my alternative cooking methods above for the process.
- Pork: I don’t recommend using ground pork that has less than 20% fat. You risk the meatballs being a little dry.
- No meat thermometer: Slice a meatball in half. If the center has a little pink, it’s ready to serve. You can also rest them for about 5 minutes to firm them up.
- Leftovers: Keep in the fridge for up to 4 days or the freezer for up to two months.
Nutrition
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
