Name: Pork meatballs recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 500g pork mince; 3 cloves garlic, crushed; 1 egg; 250.00 ml fresh breadcrumbs; 125.00 ml grated parmesan cheese; 2 tsp dried Italian herbs; 1 tsp fennel seeds; 20.00 ml olive oil; 500g good-quality tomato-based pasta sauce; Handful basil leaves; 82.50 ml grated tasty cheese; 40.00 ml grated parmesan, extra; Fresh oregano leaves, to serve (optional)

by Greer Worsley Last updated on 08/14/2025

There’s something to be said for the homeliness of a meatball dish. Unassuming yet ultimately satisfying in every way, meatballs are the quiet achiever of the dinner menu. This pork meatballs recipe is no exception. Hearty and wholesome, this dish is best served alongside some warm crusty bread, a crisp salad, and some good company.

How to make pork meatballs: key tips

One of my favourite things about this recipe is that you get your hands dirty and bring the mixture together with your own elbow grease. For me, mixing in this way has always made the final meal feel so much more satisfying. Just be sure to do this step thoroughly so that all the ingredients are evenly distributed - you don’t want a ball with a huge chunk of garlic!

What goes into our pork meatballs recipe?

Obviously, you’re going to need pork mince. As always, good quality stuff tastes better. So if you’ve got the resources, I would recommend pasture-raised pork, potentially from a specialty butcher. We’ve used store-bought tomato-based pasta sauce, but you can make your own if you like.

I love to pair this recipe with some homemade bread and a simple rocket, parmesan and sun-dried tomato salad.

Recipe and photo by Greer Worsley with additional notes by the Australia’s Best Recipes team.

- Greer Worsley

Ingredients

500g pork mince
3 cloves garlic, crushed
1 egg
1 cup fresh breadcrumbs
1/2 cup grated parmesan cheese
2 tsp dried Italian herbs
1 tsp fennel seeds
1 tbsp olive oil
500g good-quality tomato-based pasta sauce
Handful basil leaves
1/3 cup grated tasty cheese
2 tbsp grated parmesan, extra
Fresh oregano leaves, to serve (optional)

Method

Step 1

Place mince, garlic, egg, breadcrumbs, parmesan, Italian herbs and fennel seeds in a bowl. Season well and use your hands to combine the mixture really well. Form mixture into 16 balls.
Step 2

Preheat oven to 200C/180°C fan forced. Heat oil in a large ovenproof frypan over medium heat. Cook meatballs, turning often, or until browned. Transfer to a plate. Drain off any excess fat.
Step 3

Pour pasta sauce into the same pan and bring to a simmer. Add basil and return meatballs to pan and stir to combine. Bake for 20 minutes or until meatballs are cooked through. Sprinkle over tasty cheese and extra parmesan. Bake for a further 5 minutes or until melted and bubbly. Sprinkle with oregano leaves.
Step 4

Serve with a salad and fresh crusty bread.

Recipe Notes

from Australia’s Best Recipes team

Can I make my own pasta sauce?

Of course. I used a store-bought pasta sauce for ease, but you can make your own tomato-based sauce with canned tomatoes or passata, garlic, sugar and balsamic. Simmer well before returning the meatballs.