pork beef meatball recipe
The Best pork beef meatball recipe
I’ve been making pork beef meatballs for my family for years, and they’re always a hit. The combination of ground pork and beef gives the meatballs a rich, meaty flavor that’s hard to resist.
I like to think that the key to these meatballs is the way they balance sweet and savory flavors, with a hint of spice from the onion and garlic. The meatballs are also incredibly versatile – you can serve them as an appetizer, or add them to a hearty pasta dish or sub sandwich.
My kids love helping me mix the ingredients together, and they’re always excited to see the finished product on their plate. As a bonus, these meatballs are relatively healthy compared to traditional meatball recipes, thanks to the leaner protein sources and plenty of vegetables.
Whether you’re serving them at a family gathering or just want a quick and easy dinner option, these pork beef meatballs are sure to please. I’ve made them for holidays, weeknight meals, and even as a fun twist on traditional pizza night.
One of my favorite things about this recipe is how easily it can be adapted to suit different tastes – just adjust the amount of spices or herbs to suit your family’s preferences. I’ve also found that these meatballs freeze beautifully, so you can make a big batch and store them in the freezer for later use.
This is definitely one of my go-to recipes when I need something comforting and familiar.
Pork and Beef Meatballs in Tomato Sauce
A delicious combination of pork and beef meatballs simmered in a rich tomato sauce. This dish is perfect for a hearty meal and can be served with pasta or rice.
🥘Ingredients
For the Meatballs
For the Sauce
👨🍳Directions
5 inches in diameter.
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pork and Beef Meatballs in Tomato Sauce Works
These pork beef meatballs are perfect for any occasion – whether you’re hosting a big gathering or just need a quick weeknight dinner option. They’re also incredibly easy to reheat: simply place them in an oven-safe dish at 350°F (180°C) for about 10-15 minutes until warm through.
For added convenience, consider making double batches when freezing – then thaw as needed for future meals. And don’t forget that leftovers can be refrigerated safely within two days – reheat only once thawed.
❓ Frequently Asked Questions About Pork and Beef Meatballs in Tomato Sauce
What type of pork should I use for this recipe?
For this recipe, I recommend using ground pork shoulder or butt – it has a slightly fattier texture than leaner cuts like loin or tenderloin, which helps keep the meatballs moist and flavorful.
Can I substitute beef with another protein source?
Sure thing! If you want to make these meatballs more budget-friendly or simply prefer another protein source, you can substitute the beef with cooked chicken or turkey – just make sure to adjust the cooking time accordingly.
How do I ensure my meatballs stay moist?
A few tips to keep your meatballs nice and juicy: don’t overmix the ingredients (which can cause them to become dry), use plenty of moisture-rich ingredients like onions and garlic, and cook them until they’re lightly browned but still tender.
Can I make these meatballs in advance?
You bet! These meatballs freeze beautifully – simply shape them into balls as instructed in the recipe, place them on a baking sheet lined with parchment paper, and pop them into the freezer until solid. Then transfer them to an airtight container or bag for long-term storage.
Do I really need breadcrumbs in this recipe?
Nope! While breadcrumbs do add some texture and help bind the ingredients together, you can omit them if you prefer a more rustic texture or have dietary restrictions that require gluten-free options.
