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 juicy, while the beef adds depth, and a little bit of breadcrumbs and egg holds everything together without making them heavy. I also sneak in some finely grated veggies—usually carrots or zucchini—because it’s an easy way to add nutrients without anyone noticing. The lean protein from both meats keeps the dish filling but not overly fatty, and since I usually bake them instead of frying, they’re a lighter option that still tastes indulgent. Plus, they freeze beautifully, so I always make a double batch to have on hand for busy nights. If you’re looking for a meatball recipe that’s simple, crowd-pleasing, and just a little bit healthier, this one’s a winner.
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, aromatic, and packed with savory herbs and spices.
🥘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). -
3
Gently mix the ingredients with your hands or a spoon until just combined. Avoid overmixing to keep the meatballs tender. -
4
Roll the mixture into 1.5-inch meatballs (about 2 tablespoons each) and place them on the prepared baking sheet. -
5
Bake for 20-25 minutes, or until the meatballs are cooked through and lightly browned (internal temperature should reach 165°F/74°C). -
6
While the meatballs are baking, 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. -
7
Add the minced garlic and cook for 30 seconds until fragrant. Stir in the marinara sauce, dried basil, salt, and pepper. Simmer for 10 minutes. -
8
Once the meatballs are done, transfer them to the skillet with the sauce (if using) and gently toss to coat. Simmer for an additional 2-3 minutes. -
9
Serve the meatballs hot with pasta, in subs, or as an appetizer with toothpicks and extra sauce for dipping.
🔧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?
Yes, you can make meatballs with just pork or just beef if you prefer. However, the combination of both meats adds depth of flavor and moisture. If using only one type, consider adding a little extra fat (like ground pork shoulder for beef-only meatballs) to keep them tender.
2. Why do my meatballs fall apart when cooking?
Meatballs can fall apart if they lack a binding agent or if they’re overmixed. Make sure to include an egg and breadcrumbs (or a substitute like oats or crushed crackers) to help hold them together. Also, avoid overhandling the meat—mix just until combined.
3. Should I bake or pan-fry the meatballs?
Both methods work! Baking is healthier and easier for large batches, while pan-frying gives a crispier exterior. For baking, preheat the oven to 400°F (200°C) and cook for 15–20 minutes. For frying, use medium heat and cook until browned on all sides and cooked through.
4. How do I keep my meatballs from drying out?
To prevent dry meatballs, don’t overcook them—use a meat thermometer to check for an internal temperature of 160°F (71°C). Adding grated onion, milk-soaked breadcrumbs, or a splash of broth to the mixture also helps retain moisture.
5. Can I freeze pork and beef meatballs?
Yes! Freeze uncooked meatballs on a tray first, then transfer them to a sealed bag 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 for 1–2 months.
