Let’s be real, pork meatballs (or any meatballs really!) are already juicy and packed with flavor. But you know what makes them even better? A really good sauce.
Whether you're serving them over rice, stuffing them into a sub, or going low-carb with veggie noodles, the right sauce takes things from “meh” to “more please.”
I’ve tried more than 10 different ones, but these 8 are the absolute best.
Let’s get into it!
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8 Sauces To Serve With Pork Meatballs
1. Sweet and Spicy Chili Sauce
This is my #1 go-to when I want something bold but still healthy. A mix of honey (or maple syrup), garlic, soy sauce, and chili flakes creates a sticky glaze that clings to every bite.
Make it with these Baked Meatballs (full recipe with meatballs).
Sweet and Spicy Chili Sauce Recipe
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons light soy sauce
- 2 tablespoons honey
- 1 tablespoon hot sauce, such as Sriracha
Instructions
- In a small saucepan over low to medium heat, combine all the ingredients for the hot honey.
- Let the mixture simmer, stirring occasionally, until it begins to thicken. This will happen quickly, so keep an eye on it!
- Drizzle this sweet and spicy hot honey over the meatballs or your favorite dish for an extra kick.
- This sauce is enough for 23 small meatballs.
Tips
- Also perfect for: Rice bowls, lettuce wraps, shrimp, or skewers
- Bonus: You can make it in under 5 minutes
- Tip: Add grated ginger for extra zing
2. Classic Tomato Basil Sauce
Yep, good old marinara. It’s cozy, familiar, and makes pork meatballs feel right at home over spaghetti or in a sub.
Chunky Marinara Recipe
Ingredients
- 1 tablespoon olive oil
- ½ teaspoon dried Italian herbs
- 1 medium onion, or shallot, diced fine
- 1 clove garlic , minced
- ½ teaspoon salt
- 1 pinch of ground black pepper
- 2 tablespoon fresh basil, chopped
- ½ teaspoon sugar
- 1 can (15 oz) crushed tomatoes
Instructions
- Heat oil in a medium pan, toss in onion, and cook till it's translucent (about 4 minutes). Add minced garlic, cook for another minute.
- Throw in tomatoes, salt, pepper, spices, and sugar. Bring it to a boil, then simmer with the lid on for 15 minutes.
- Stir in fresh basil, then take it off the heat. Voila! Your quick homemade marinara sauce is ready to jazz up pasta, lasagna, pizza, or serve as a dip!
- If you want them well-coated (like for serving over pasta or in a sub), stick with about 10 small meatballs per cup. If you're just using the sauce for dipping or light coating, you could stretch it to about 12–15.
Tips
- Also great for: Meal prep, pasta night, or picky eaters
- Make it healthier: Use low-sugar canned tomatoes + lots of fresh basil
- Tip: Add a pinch of fennel seeds to match pork's natural sweetness
3. Thai Peanut Sauce
If you haven’t tried pork meatballs with creamy peanut sauce, you’re missing out. It’s nutty, salty, slightly sweet—and totally addictive.
Thai Peanut Sauce Recipe
Ingredients
- 1 cup creamy peanut butter
- ¼ cup low sodium gluten-free soy sauce, or coconut aminos
- 3 tablespoon sesame oil, toasted untoasted has a neutral aroma
- 2 tablespoon white wine or rice wine vinegar
- 1 teaspoon or to taste chili powder or red curry paste. Both taste great but will have a slightly different flavor.
- 3 tablespoons maple syrup or honey
- 1 medium clove of garlic, minced
- 1 knob ginger
- ½ cup room temperature water
- I didn’t use salt but you may need to add a small pinch after tasting if needed
- a drizzle of fresh lime juice, optional
Instructions
- Add all the ingredients to a food processor and pulse until smooth. If the sauce comes out too thick and dark, add more water it will become creamy very fast. Add a little splash of freshly squeezed lime juice. Garnish with peanuts, and red pepper flakes if served as a dipping sauce.
- Serve as a dipping sauce for fresh veggies such as broccoli, bell pepper, paprika, cucumber, and celery.
- Thai peanut sauce is richer and thicker than marinara, so a little goes a long way. If you're tossing meatballs in it for something like an appetizer or rice bowl, 1 cup should comfortably coat around 12 small meatballs with extra to spare.
Tips
- Best with: Cabbage slaw, rice noodles, or in lettuce wraps
- Make it lighter: Use natural peanut butter + lime juice + coconut aminos
- Tip: Add a splash of water to thin it out if you’re drizzling
4. Garlic-Lemon Yogurt Sauce
For something cool and fresh, this is the one. Just stir together Greek yogurt, garlic, lemon juice, and herbs. That’s it!
Garlic-Lemon Yogurt Sauce Recipe
Ingredients
- 1 cup plain Greek yogurt (full-fat or low-fat both work)
- 1 clove garlic, finely minced or grated
- 1 ½ tablespoons lemon juice (fresh is best)
- 1 tablespoon olive oil (optional, for extra richness)
- 1 tablespoon chopped fresh herbs (like dill, parsley, or mint)
- Salt and black pepper, to taste
Instructions
- In a small bowl, stir together the yogurt, garlic, lemon juice, and olive oil (if using).
- Add the chopped herbs and season with salt and pepper to taste.
- Mix well and let sit for at least 5–10 minutes to let the flavors meld. Keep chilled until ready to use.
- This recipe makes about 1 cup of sauce, enough to coat 12 to 16 small (1-inch) meatballs generously, or serve 4 portions if you’re pairing the meatballs with rice, veggies, or salad.
Tips
- Also works with: Mediterranean bowls, pita wraps, or roasted veggies
- Why it’s healthy: High protein, low fat, no added sugar
- Tip: Add grated cucumber for a tzatziki twist or try this tahini sauce instead
5. Teriyaki Sauce (Healthier Version)
Store-bought teriyaki can be loaded with sugar, but a homemade version is easy and better for you. I use tamari, honey, garlic, and cornstarch to thicken.
Teriyaki Sauce Recipe
Ingredients
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons honey (or maple syrup)
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- ½ teaspoon fresh grated ginger (or ¼ teaspoon ground)
- 1 clove garlic, minced
- ½ teaspoon cornstarch (for thickening)
- 2 tablespoons water
Instructions
- In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
- In a separate small bowl, stir the cornstarch and water until smooth, then add it to the pan.
- Place the pan over medium heat. Stir constantly until the sauce starts to bubble and thicken—about 2–3 minutes.
- Once thickened, remove from heat. Taste and adjust—add more honey for sweetness, or more vinegar for tang.
- Let it cool slightly before using or storing.
- Yields: About ½ cup of sauce (enough for 2–3 servings if tossing with protein and veggies).
Tips
- Also works with: Stir-fries, meal prep boxes, or skewers
- Tip: Add chopped green onion and sesame seeds on top for extra crunch
- Bonus: It only takes 6 ingredients to make
6. Honey Mustard Herb Sauce
Sounds fancy, but it’s just Dijon mustard, olive oil, lemon, and herbs like thyme or parsley. It gives your meatballs a bright, tangy flavor that’s not too heavy.
Mustard-Herb Sauce Recipe
Ingredients
- ½ cup dijon mustard
- 5-6 tablespoons of honey OR add more/less depending on personal preference
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- ¼ teaspoon cayenne
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 teaspoon white wine or apple cider vinegar
- salt and cracked black pepper to taste
Instructions
- Make the mustard sauce by combining all the ingredients in a mason jar. Close the lid and give it a good shake so all the flavor can blend nicely.
- If you have time, transfer the honey mustard to the fridge for at least 15-30 minutes so the ingredients can combine perfectly.
- This honey mustard sauce makes about 1 to 1¼ cups—enough to coat 12 to 16 small (1-inch) meatballs generously, or serve 4 portions if you're pairing them with sides like rice or salad.
Tips
- Good with: Roasted potatoes, greens, or lentil salad
- Make it creamy: Stir in a little Greek yogurt
- Tip: This one’s a hidden gem and tastes better after sitting for 10 minutes
7. Balsamic Glaze
Sweet, tangy, and totally unexpected on meatballs—but it works. Drizzle it lightly over warm meatballs and pair with roasted veggies or grains.
My recipe for Balsamic Glaze.
8. Barbecue Meatball Sauce
Sweet & Tangy Barbecue Sauce for Meatballs
Ingredients
- 1 cup barbecue sauce (store-bought or homemade)
- ½ cup ketchup
- ¼ cup brown sugar (light or dark)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of cayenne pepper (optional for heat)
Instructions
- In a medium saucepan over medium heat, whisk together barbecue sauce, ketchup, brown sugar, vinegar, and Worcestershire sauce.
- Stir in smoked paprika, garlic powder, onion powder, and cayenne pepper if using.
- Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
- Add cooked meatballs to the pan, toss until fully coated, and simmer for another 3–5 minutes so the flavors soak in.
- The recipe I gave will make enough sauce for about 20–25 medium-sized meatballs (roughly 1–1.5 pounds of cooked meatballs).
Tips
- Use with: Quinoa, farro, or roasted root veggies
- Health tip: Reduce balsamic vinegar with a little honey for a clean version
- Tip: Add fresh thyme or rosemary to make it feel fancy
Final Thoughts
If I had to pick just 2 sauces to use all year, I’d go with the sweet chili sauce for bold flavor and the yogurt sauce for everyday ease.
Meatballs are super versatile, so don’t be afraid to mix it up.
And remember: sauce = instant upgrade. Whether you’re keeping it light or going all in on flavor, these combos make dinner easier and more exciting.
More Meatball Dinner Ideas
- Baked vs. Pan-Fried Meatballs: Which Is Better?
- 5 Cooking Differences Between Ground Pork and Ground Beef
- Ideas For Leftover Meatballs
- Firecracker Meatballs
- Meatball Sauce Ideas
- Swedish Meatballs
FAQs
Totally. Use coconut yogurt for the creamy ones, and tamari instead of soy sauce for gluten-free options.
Go for the tomato basil or yogurt sauce—mild, creamy, and not too spicy.
Yes! Freeze them in an airtight container with the sauce—they’ll last up to 3 months.
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Erin
Is there an actual recipe for any of these sauces? Maybe I’m missing something?
Julia
thanks for your comment, yo uare right! I updated the post and added the recipes 🙂