meatball recipe pork and beef
The Best meatball recipe pork and beef
What I love most about this recipe is how balanced it is. The pork keeps the meatballs tender, while the beef adds depth, and the mix of herbs and spices means you don’t need a ton of salt to make them taste good. Plus, using lean ground meat and baking them instead of frying cuts down on the grease without sacrificing flavor. They’re high in protein, and if you pair them with whole wheat pasta or a big salad, you’ve got a meal that’s satisfying but still nutritious. Honestly, they’re one of those recipes that just works every time, no matter who’s coming over or how much time I have.
Classic Pork and Beef Meatballs
Juicy and flavorful meatballs made with a blend of ground pork and beef, perfect for pasta, subs, or as an appetizer. These meatballs are tender, savory, and packed with herbs for a delicious homemade touch.
🥘Ingredients
- 1/2 lb (225g) ground pork
- 1/2 lb (225g) ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 large egg
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 2 cups marinara sauce
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 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 pork, ground beef, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, parsley, oregano, salt, black pepper, and red pepper flakes (if using). Mix gently with your hands or a spoon until just combined—do not overmix. -
3
Roll the mixture into 1.5-inch meatballs (about 2 tablespoons each) and place them on the prepared baking sheet. -
4
Bake for 20-25 minutes, or until the meatballs are cooked through and lightly browned (internal temperature should reach 160°F). -
5
While the meatballs bake, prepare the sauce (if using): Heat olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the marinara sauce, basil, salt, and pepper. Simmer for 10 minutes. -
6
Once the meatballs are done, transfer them to the skillet with the sauce (if using) and simmer for an additional 5 minutes to absorb the flavors. Serve hot with pasta, crusty bread, or as an appetizer.
🔧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 Pork and Beef Meatballs Works
❓ Frequently Asked Questions About Pork and Beef Meatballs
1. Can I use only pork or only beef instead of a mix for the meatballs?
Yes, you can use 100% pork or 100% beef if you prefer. However, the combination of pork and beef adds a richer flavor and better texture. If using only one type, pork tends to be juicier, while beef provides a firmer bite. Adjust seasoning slightly if needed, as beef may require a bit more salt or herbs.
2. Why do my meatballs fall apart when cooking?
Meatballs can fall apart if they lack a binding agent or if the mixture is too loose. Ensure you’re using enough breadcrumbs or a binder like egg, and don’t overmix the ingredients—this can make the meatballs tough. Chilling the mixture for 30 minutes before shaping also helps them hold together better during cooking.
3. What’s the best way to cook pork and beef meatballs—baking, frying, or simmering?
All three methods work well! Baking (375°F/190°C for 20-25 minutes) is healthier and hands-off. Frying gives a crispier exterior but requires more oil. Simmering in sauce (like marinara) keeps them tender and infuses flavor. For best results, sear them first in a pan before finishing in sauce or the oven.
4. How do I keep my meatballs from drying out?
To prevent dry meatballs, avoid overcooking them—use a meat thermometer to check for an internal temperature of 160°F (71°C). Adding moisture-rich ingredients like grated onion, milk-soaked breadcrumbs, or a splash of broth helps. If baking, cover them with foil for the first half of cooking to retain moisture.
5. Can I freeze pork and beef meatballs before or after cooking?
Yes! You can freeze them raw or cooked. For raw meatballs, shape and freeze on a tray before transferring to a bag (use within 3 months). For cooked meatballs, cool completely, then freeze in a single layer before bagging (reheat in sauce or oven). Thaw in the fridge overnight before cooking or reheating.
