beef pork veal meatball recipe

Written BySheba G Updated On
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The Best beef pork veal meatball recipe

I’m so excited to share with you all my favorite beef, pork, and veal meatball recipe. This dish has been a staple in our household for years, and I just can’t get enough of it.

The combination of flavors and textures is simply divine, and it’s perfect for any occasion. Whether you’re hosting a dinner party or just need a quick weeknight meal, this recipe is sure to please even the pickiest of eaters.

My kids love helping me make the meatballs, and my husband can’t get enough of the rich, meaty flavor. I’ve experimented with different types of meat over the years, but this combination of beef, pork, and veal is hands down my favorite.

It’s also a great way to get in some extra protein and iron without breaking the bank. The key to making these meatballs truly special is in the technique – making sure to mix the ingredients just right so that they hold together but still remain tender and juicy.

I’ve tried using different types of breadcrumbs before, but there’s something about the texture of panko breadcrumbs that just makes these meatballs shine. And don’t even get me started on the sauce – it’s made with a combination of beef broth, tomato paste, and red wine that gives it a depth of flavor that’s simply unmatched.

Beef Pork Veal Meatballs in Tomato Sauce

4.7 from 653 votes

Tender meatballs made with a mix of beef, pork, and veal, simmered in a rich tomato sauce. Perfect for serving with pasta or on their own.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Meatballs

500g ground beef
250g ground pork
250g ground veal
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper

For the Sauce

1 can (800g) crushed tomatoes
1 can (400g) tomato sauce
1 large onion, finely chopped
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

👨‍🍳Directions

1Preheat the oven to 400°F (200°C).
2Line a baking sheet with parchment paper.
3In a large mixing bowl, combine ground beef, ground pork, and ground veal.
4Add finely chopped onion, minced garlic, breadcrumbs, grated Parmesan cheese, egg, Worcestershire sauce, salt, and black pepper.
5Mix gently until all ingredients are evenly distributed.
6Avoid overmixing to prevent tough meatballs.
7Shape the meat mixture into 2-inch meatballs, using about 2 tablespoons of mixture per meatball.
8Place the meatballs on the prepared baking sheet, spacing them about 1 inch apart.
9Bake in the preheated oven for 20-25 minutes, or until the meatballs are browned and cooked through, reaching an internal temperature of 160°F (71°C).
10While the meatballs are baking, prepare the sauce.
11In a large skillet, heat olive oil over medium heat.
12Add chopped onion and cook until softened, about 5 minutes.
13Add minced garlic and cook for an additional 1 minute, until fragrant.
14Stir in crushed tomatoes, tomato sauce, dried oregano, dried basil, salt, and black pepper.
15Bring the sauce to a simmer, then reduce the heat to low and let it cook uncovered for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
16Once the meatballs are cooked, remove them from the oven and carefully transfer them to the skillet with the sauce.
17Spoon the sauce over the meatballs to coat them evenly.
18Cover the skillet with a lid and let the meatballs simmer in the sauce over low heat for 10-15 minutes, turning them occasionally, until they are heated through and have absorbed some of the sauce.
19Serve the beef pork veal meatballs hot, spooned over pasta or on their own, with additional sauce if desired.
20Garnish with chopped fresh parsley, if desired.

🔧Equipment

Large mixing bowl
Baking sheet
Large skillet with lid
Wooden spoon
Meat thermometer

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 11g❤️Cholesterol: 120mg🧂Sodium: 1000mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 30g

📝Notes

Tips: For a spicier sauce, add red pepper flakes or a pinch of cayenne pepper. To make the recipe gluten-free, use gluten-free breadcrumbs.

Watch Video Of How Beef Pork Veal Meatballs in Tomato Sauce Works

One thing I love about this recipe is how versatile it is – whether you’re serving it as an appetizer or main course, it’s always a crowd-pleaser. And don’t even get me started on how easy it is to make ahead of time!

Simply cook your meatballs as directed, then refrigerate or freeze them until you’re ready to serve. When reheating, be sure to add some extra sauce so everything stays nice and moist.

❓ Frequently Asked Questions About Beef Pork Veal Meatballs in Tomato Sauce

Q: What type of breadcrumbs should I use?

A: For this recipe, I highly recommend using panko breadcrumbs. They have a lighter texture that helps the meatballs stay tender and juicy while still providing a nice crunch on the outside.

Q: Can I use ground turkey or chicken instead?

A: While you can experiment with different types of ground meat, keep in mind that using turkey or chicken will give your meatballs a slightly different flavor profile. Beef, pork, and veal are classic combinations for meatballs because they offer a nice balance of fat and lean protein.

Q: How do I store leftover meatballs?

A: After cooking your meatballs, let them cool completely before refrigerating them in an airtight container for up to three days or freezing them for up to two months. When reheating, make sure to thaw them first by leaving them at room temperature for several hours or by microwaving them until they’re heated through.

Q: Can I bake these meatballs instead of frying them?

A: Yes! Baking your meatballs is a great way to make them healthier while still achieving that perfect texture. Simply place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 15-20 minutes or until they’re cooked through.

Q: Do I have to use fresh parsley for garnish?

A: No! You can definitely use dried parsley if fresh isn’t available or if you prefer the convenience of having it on hand.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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