Go Back

Savory Pork Meatballs Recipe with Garlic and Parmesan - Easy, Juicy, and Packed with Flavor

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • Ground pork (1 1/2 pounds) – Look for 80–85% lean for juicy, tender meatballs.
  • Fresh garlic (4 cloves, minced) – The star flavor. Don’t skimp.
  • Parmesan cheese (3/4 cup, finely grated) – Adds saltiness, umami, and binds.
  • Breadcrumbs (3/4 cup) – Regular or panko. Helps keep meatballs soft.
  • Whole milk (1/3 cup) – Moistens the crumbs for a pillowy texture.
  • Egg (1 large) – Binds the mixture so meatballs hold their shape.
  • Fresh parsley (1/4 cup, finely chopped) – Brightens the richness.
  • Onion (1/2 small, finely grated or minced) – Grated onion melts into the mix.
  • Kosher salt (1 1/2 teaspoons) – Seasons everything evenly.
  • Black pepper (1 teaspoon) – Freshly ground for best flavor.
  • Red pepper flakes (1/2 teaspoon, optional) – Gentle heat.
  • Olive oil (2–3 tablespoons, if pan-searing) – For browning.
  • Marinara or pan sauce (optional) – For serving.

Instructions
 

  • Preheat and prep: Heat the oven to 400°F (200°C) if baking. Line a sheet pan with parchment or lightly oil it. If pan-searing, set a large skillet on the stove and have oil ready.
  • Soak the breadcrumbs: In a large bowl, combine breadcrumbs and milk. Stir and let sit for 3–4 minutes until the crumbs are hydrated and soft. This simple step keeps the meatballs tender.
  • Add aromatics and seasonings: To the bowl, add grated onion, minced garlic, Parmesan, parsley, salt, black pepper, and red pepper flakes if using. Mix gently to distribute.
  • Add pork and egg: Add the ground pork and crack in the egg. Using a fork or your hands, mix until just combined. Do not overwork the meat—stop as soon as everything looks evenly mixed.
  • Shape the meatballs: Lightly oil your hands. Scoop 2-tablespoon portions and roll into balls about 1 1/2 inches wide. You should get around 20–24 meatballs. Place them on the sheet pan or a plate.
  • Choose your cooking method: To bake: Arrange on the prepared pan with a little space between them. Bake 14–18 minutes, until browned and the centers reach 160°F (71°C).
  • To pan-sear: Heat 2 tablespoons olive oil over medium heat. Add meatballs in batches without crowding. Brown on all sides, 6–8 minutes total, then cover and cook 2–3 minutes more, or finish in a 350°F (175°C) oven for 5 minutes. Check for 160°F (71°C) inside.
  • Optional sauce simmer: If serving with marinara, warm the sauce in a skillet or pot. Add cooked meatballs and let them simmer 5 minutes to meld flavors.
  • Serve: Top with extra Parmesan and parsley. Serve with pasta, crusty bread, polenta, or a simple salad.