beef and pork meatball recipe
The Best beef and pork meatball recipe
What I love most about this recipe is how easy it is to make in big batches. I usually double it and freeze half for those nights when I don’t have time to cook from scratch. The combination of beef and pork also makes them a little leaner than all-beef meatballs but still packed with protein, iron, and B vitamins. Plus, using fresh herbs and a touch of grated onion keeps them moist and full of flavor without needing a ton of extra fat. They’re a great way to get a balanced meal on the table without a lot of fuss, and honestly, they taste even better the next day.
Classic Beef and Pork Meatballs
Juicy and flavorful meatballs made with a blend of ground beef and pork, perfect for pasta, sandwiches, or as an appetizer. These meatballs are tender, aromatic, and packed with savory herbs and spices.
🥘Ingredients
- 1 lb (450g) ground beef
- 1 lb (450g) ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup milk
- 2 cups marinara sauce
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp dried basil
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. -
2
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, grated onion, minced garlic, egg, salt, black pepper, oregano, red pepper flakes (if using), and milk. Mix gently with your hands or a spoon until all ingredients are evenly incorporated. Avoid overmixing to keep the meatballs tender. -
3
Roll the meat mixture into 1.5-inch balls (about the size of a golf ball) and place them on the prepared baking sheet, spacing them about 1 inch apart. -
4
Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through (internal temperature should reach 160°F/71°C). -
5
While the meatballs are baking, prepare the optional sauce (if using). Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in the marinara sauce, add dried basil, and season with salt and pepper. Simmer for 5-10 minutes until heated through. -
6
Once the meatballs are done, transfer them to the skillet with the sauce (if using) and gently toss to coat. Serve hot with pasta, in sandwiches, or as an appetizer with toothpicks.
🔧Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Skillet (if making sauce)
- Measuring cups and spoons
- Mixing spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Beef and Pork Meatballs Works
❓ Frequently Asked Questions About Beef and Pork Meatballs
1. Can I use ground turkey or chicken instead of beef and pork for the meatballs?
Yes, you can substitute ground turkey or chicken for beef and pork, but keep in mind that poultry is leaner and may result in drier meatballs. To compensate, add a bit more fat (like olive oil or butter) or moisture (such as grated onion, egg, or breadcrumbs soaked in milk) to the mixture. You may also need to adjust the seasoning, as poultry has a milder flavor.
2. How do I prevent my meatballs from falling apart while cooking?
To keep meatballs intact, ensure your mixture has enough binders, such as eggs and breadcrumbs. Don’t overmix the ingredients—gently combine them just until everything is evenly distributed. Chilling the mixture for 30 minutes before shaping also helps. When cooking, avoid flipping them too soon; let them develop a crust first. If baking, place them on a wire rack to allow even cooking.
3. Can I make the meatballs ahead of time and freeze them?
Absolutely! You can freeze uncooked or cooked meatballs. For uncooked meatballs, shape them and place on a tray in the freezer until solid, then transfer to a sealed bag or container. They’ll keep for up to 3 months. To cook from frozen, bake at 375°F (190°C) for 25–30 minutes or simmer in sauce until heated through. Cooked meatballs can also be frozen in sauce for easy reheating.
4. What’s the best way to cook meatballs—baking, frying, or simmering in sauce?
Each method has its benefits:
– Baking (375–400°F/190–200°C for 20–25 minutes) is hands-off and healthier, with even cooking.
– Frying (in a skillet with oil) gives a crispy exterior but requires more attention.
– Simmering in sauce (15–20 minutes) infuses flavor and keeps them tender, but they won’t brown as well.
For best results, try browning them first (pan-fry or bake), then finish in sauce.
5. How do I know when the meatballs are fully cooked?
Meatballs are done when they reach an internal temperature of 160°F (71°C) for beef/pork or 165°F (74°C) for poultry. Use a meat thermometer for accuracy. If you don’t have one, cut into a meatball—the center should no longer be pink, and the juices should run clear. Overcooking can make them dry, so check early!
