This study examined the effects of replacing soy protein with cricket powder and spirulina on the compositional, technological, oxidative, and sensory properties of baked pork meatballs. Seven formulations were prepared with varying proportions and combinations of protein sources: soy protein, spirulina, and cricket powder. The inclusion of these alternative proteins significantly influenced the proximate composition, color, emulsion stability, and texture of the products (P < 0.05). Samples containing cricket powder exhibited higher protein and lipid contents but lower moisture and cooking yield, indicating stronger protein denaturation and reduced water-holding capacity during heat treatment. The addition of spirulina improved the nutritional profile through increased mineral and fiber content and enhanced oxidative stability due to its phycocyanin and carotenoid pigments. The combined use of spirulina and cricket powder increased protein content and textural firmness while maintaining satisfactory emulsion stability. The lowest thiobarbituric acid reactive substances (TBARS) values (0.31 - 0.41 mg MDA·kg-1) and the highest DPPH activity (up to 144 μmol TE/100 g) were recorded in cricket-enriched samples. Sensory evaluation confirmed good overall acceptability, although spirulina inclusion affected color perception. The findings demonstrate the functional potential of cricket powder and spirulina as sustainable protein ingredients that can partially substitute soy protein in thermally processed meat products.