Juicy Baked Pork Meatballs

Juicy baked pork meatballs bubbling under golden mozzarella are the ultimate answer to a craving for cozy Italian comfort food. This recipe delivers tender, flavor-packed meatballs nestled in marinara sauce and finished with gooey cheese. It is a go-to for quick weeknight meals or a satisfying Sunday supper when you want big flavor with minimal fuss.

These meatballs became a weeknight hero at my house after a long winter day when I wanted something rich and comforting without spending hours at the stove. Now my family asks for this dinner on repeat and everyone asks for seconds.

Ingredients

• Ground pork: brings juicy flavor and tender meatballs look for pork that is fresh and has some fat for moisture
• Breadcrumbs: help bind the mixture and keep things tender I use Italian-style for extra flavor but any fine breadcrumb works
• Grated Parmesan cheese: gives a salty nutty layer of flavor always buy a wedge and grate fresh if you can
• Chopped fresh parsley: adds a vibrant touch and balances the richness choose leaves that are bright green with no wilting
• Egg: is essential for holding the meatballs together use a large fresh egg for best results
• Minced garlic: deepens the flavor I find that two average cloves add just the right savory note without overpowering
• Salt and black pepper: are classic seasonings always use kosher salt and freshly cracked pepper if possible
• Dried oregano: evokes classic Italian flavor and blends perfectly with the marinara
• Onion powder: gives mild sweetness and rounds out the seasoning
• Marinara sauce: is your flavorful backdrop pick a brand you love or make your own for the freshest taste
• Shredded mozzarella cheese: delivers melty goodness and a golden finish try to buy cheese that you shred yourself since it melts better

Step-by-Step Instructions

Mix the Meatball Mixture:

Start by heating your oven to a steady 400 degrees Fahrenheit for an even bake. In a large mixing bowl, combine ground pork, breadcrumbs, Parmesan, parsley, egg, garlic, salt, pepper, oregano, and onion powder. Use your clean hands to mix gently until everything is just combined. Do not mash or squeeze the mixture or the meatballs will be tough.

Shape the Meatballs:

Scoop the mixture and use wet hands to form even meatballs about one and a half inches wide. Rolling quickly and gently prevents overworking. Arrange meatballs with at least half an inch between them on a parchment-lined baking sheet for easy cleanup and even browning.

Bake Until Golden:

Place the tray in the oven and bake for twenty minutes. You are looking for meatballs that are firm and lightly browned with juices beginning to run clear but not dry. Rotate the tray halfway through for even cooking if your oven has hot spots.

Add Sauce and Cheese:

Remove the pan from the oven. Carefully spoon marinara sauce over the meatballs making sure each one is nestled in sauce to stay moist. Sprinkle a thick layer of mozzarella across the top so every bite will be cheesy and golden.

Melt and Serve:

Return the tray to the oven for ten more minutes until the cheese is fully melted and bubbling around the edges. Let the meatballs stand for a few minutes before serving so the sauce is not too runny and the cheese firms up just enough.

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I never skip adding plenty of fresh parsley because it cuts through all the richness and gives the dish a bright finish. The first time I made these for a family birthday, everyone crowded around the stove just to smell them baking.

Storage Tips

Leftover meatballs keep best in an airtight container in the fridge for up to three days. Reheat gently in the oven or microwave with a bit of sauce to keep them moist. For freezer prep, arrange cooked and cooled meatballs in a single layer and freeze until solid before transferring to a bag. Thaw in the fridge overnight and reheat with sauce and cheese for a no-fuss meal.

Ingredient Substitutions

You can swap ground pork for a mix of pork and beef if you like more complexity. If you need a breadcrumb alternative, try crushed saltine crackers or even rolled oats pulsed in a food processor. Dairy-free cheese works for the topping if you have cheese restrictions though the texture will be slightly different. For added veggies, finely shredded zucchini or spinach blend right into the mixture.

Serving Suggestions

These meatballs shine over al dente spaghetti or rigatoni for a classic combo but they are also fantastic over creamy polenta or in a toasted roll for a hearty meatball sub. For a lower-carb take, pair them with roasted vegetables or a crisp green salad. Garnish liberally with extra parsley or even more Parmesan for a beautiful finish.

Cultural Context

Baked pork meatballs are an Italian-American comfort food favorite drawing on the tradition of meatballs simmered in sauce but with the mozzarella topping for a touch of indulgence. Baking instead of frying makes them less work and easier to scale up for family dinners. In Italy, you will rarely see meatballs with pasta but in American homes, this combo is a beloved staple for good reason.

Frequently Asked Questions

→ How do I keep pork meatballs juicy?

Use a gentle hand when mixing and shaping the meat to maintain tenderness. Avoid overworking the mixture to prevent dense meatballs.

→ Can I substitute the pork with other ground meats?

Yes, you can use a combination of ground pork and beef or even ground chicken or turkey for different flavors and textures.

→ What is the best way to serve these meatballs?

They are delicious served over cooked pasta, rice, or inside a toasted bun for a meatball sub. Garnish with fresh parsley if desired.

→ How do I know when the meatballs are done baking?

Meatballs are fully cooked when browned and have reached an internal temperature of 160°F (71°C).

→ Can these pork meatballs be made ahead?

Yes, you can form and bake the meatballs in advance. Store them chilled, then reheat with sauce and cheese just before serving.

→ What's the best cheese for topping?

Mozzarella melts beautifully, but you can also use provolone or fontina for a different flavor profile.