Pork Meatballs
Juicy baked pork meatballs made with simple ingredients and ready in 25 minutes. An easy addition to pasta, rice bowls and more!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 12 meatballs
Ingredients
- 1 pound ground pork
- 1 large egg
- ⅓ cup panko breadcrumbs
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- Cooking spray or olive oil spray
Instructions
- Place a rack in the center of your oven and preheat to 400°F. Line a rimmed baking sheet with parchment paper.
- In the bottom of a large bowl, place the pork. Add the egg, panko, salt, oregano, cumin, garlic powder, onion powder, black pepper, and red pepper flakes.
- With a fork, lightly beat the egg, then stir gently to combine, switching to your hands as needed.
- With a 2-tablespoon scoop or a small spoon, portion the meat into 12 meatballs that are about 2-inches in diameter. Arrange on the prepared baking sheet, leaving some space between each.
- Lightly mist the tops of the meatballs with cooking spray or oil. Bake until the meatballs are cooked through—they should register 160°F on an instant read thermometer, about 15 minutes. Serve warm.
Notes
- TO STORE: Refrigerate cooked meatballs up to 4 days in an airtight container.
- TO REHEAT: Warm in the oven at 350°F until heated through, or microwave in short intervals.
- TO FREEZE: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag or airtight container; freeze up to 3 months.
Nutrition
Serving: 3meatballsCalories: 341kcalCarbohydrates: 5gProtein: 22gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 128mgPotassium: 375mgFiber: 1gSugar: 0.4gVitamin A: 123IUVitamin C: 1mgCalcium: 46mgIron: 2mg
