pork and beef meatball recipe
The Best pork and beef meatball recipe
I have been making these pork and beef meatballs for years and they are always a hit with my family. The combination of pork and beef gives them a juicy texture and rich flavor that you just don’t get with one meat alone. My kids love them with spaghetti and I love that I can sneak in some extra veggies like grated zucchini or carrots without anyone noticing. They are perfect for a busy weeknight dinner or for meal prepping for the week. Plus they are packed with protein and iron which makes them a healthy choice for the whole family.
Juicy Pork and Beef Meatballs
These savory meatballs combine ground pork and beef for the perfect texture and flavor. They are oven baked for a hands off cooking method and are great with pasta, on subs, or as appetizers.
🥘Ingredients
For the Meatballs
For the Sauce (optional)
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Juicy Pork and Beef Meatballs Works
These pork and beef meatballs are a staple in my kitchen because they are so versatile and always please a crowd. Whether I serve them with pasta, on a hoagie roll for meatball subs, or just on their own with a dipping sauce, they never last long. They are a great recipe to have in your back pocket for any gathering.
❓ Frequently Asked Questions About Juicy Pork and Beef Meatballs
1. Can I use only beef or only pork?
Yes, you can use all beef or all pork, but the combination gives the best flavor and texture. Pork adds moisture and beef adds a robust taste.
2. Why are my meatballs tough?
Tough meatballs usually come from overmixing the meat. Mix until the ingredients are just combined and handle the meat gently.
3. Can I bake these meatballs instead of frying?
Yes, this recipe is designed for baking. It is easier and less messy than frying, and the meatballs still come out juicy.
4. How do I know when the meatballs are done?
Use a meat thermometer. The internal temperature should reach 160F. You can also cut one open to check there is no pink inside.
5. Can I make these meatballs ahead of time?
Absolutely. You can prepare the meatball mixture and refrigerate it for up to 24 hours before baking. Or bake them and store in the fridge for up to 4 days.
