These juicy pork meatballs are every bit good as they are easy to make! They’re filled with simple yet flavorful ingredients like ground pork, fennel, onion, and fresh herbs, then quickly seared until golden brown, all in one pan.

Homemade meatballs are simply the best thing ever. If you’ve made my classic beef meatballs, baked tuna meatballs, or maple mustard turkey meatballs – you know exactly what I mean. They’re bite-sized and oh, so easy to pop in the mouth, making them well-suited for lunch, dinner, or even an afternoon snack.

And if you’re a fan of ground pork, I’m confident you’ll be making these pork meatballs often. The fennel, onion, and herbs packed inside the meatballs give exceptional flavor! Plus, they’re simple enough to be served in so many ways. From a nibbly appetizer to a complete meal with sauteed greens, I’ll show you just how great this pork meatball recipe can be!

PORK MEATBALLS INGREDIENTS

Meatballs typically don’t require many ingredients. But it’s the combination of veggies and herbs that will make or break the recipe. So let’s walk through what you’ll need and how each ingredient impacts the flavor and texture.

• Ground Pork: The bulk of this recipe is ground pork, so make sure to choose good quality ground pork! And compared to other types of meat, pork lends a savory yet slightly sweet balance of flavor.
• Vegetables: Most of the flavor comes from the fennel bulb, which imparts a savory, licorice flavor. Then dice up half an onion for extra flavorful bits!
• Eggs: Since this is a gluten-free meatball, the only binder you need is eggs. But don’t worry, they’ll hold together just fine!
• Herbs & Aromatics: Fennel seeds and fresh parsley add a more profound, herbaceous touch. If you can’t find fennel seeds, just use a bit more fresh fennel or a dash of cumin instead.

Find the printable recipe with measurements below.

HOW TO MAKE PORK MEATBALLS

First, cook the veggies. Saute the fennel and onions until softened, then set that pan aside to let them cool.

Second, make the meatball mixture. Mix together the sauteed fennel and onion, pork, eggs, parsley, fennel seed, salt, and pepper in a large bowl.

Roll up the balls. Pro tip – I always use a medium-sized cookie scoop to make evenly shaped meatballs! Then arrange them on a parchment-lined baking sheet.

Sear the meatballs. Wipe the pan you used previously, add some oil, and cook the first batch of meatballs that will fit without overcrowding. They’ll need about 2 to 3 minutes on each side before rotating before moving on to the next batch.

HOW TO SERVE MEATBALLS

A batch of these pork meatballs means endless types of meals! Here are some of my favorite ways to enjoy them.

• Serve as an appetizer: Poke them with toothpicks and serve on a platter with a creamy dipping sauce such as marinara sauce or tzatziki!
• Complete a plate with veggies: Treat this as an entree where you can serve whatever vegetable side dish you want. And if you have leftover fennel and onion, I love to sauté that with garlic spinach for a quick and easy side!
• Add a hearty base: You can serve this over lentils, rice, or a large spoonful of creamy mashed potatoes. But for something a bit lighter, toss the meatballs with basil pesto and top on a bed of fresh zucchini noodles.

STORAGE TIPS

• To store: These pork meatballs will keep in an airtight container in the fridge for 3 to 4 days.
• To freeze: If you love meal prepping as I do, I say make a second batch and freeze them! Store in a freezer-safe bag or container for up to 3 months.
• For reheating: Don’t forget to let them thaw overnight in the fridge! Then when you’re ready to reheat, you can cook them back on the stovetop or microwave for 1 to 2 minutes until warmed through.