I’ve been making meatballs for years, and this recipe for beef pork veal meatballs is one of my favorites. It’s a classic combination of flavors and textures that never fails to impress.
The key to making great meatballs is to use a combination of meats, so I like to mix in some ground beef for heartiness, ground pork for juiciness, and ground veal for tenderness. I also add in some breadcrumbs to help bind the mixture together and some grated Parmesan cheese for extra flavor.
When I serve these meatballs at family gatherings, they’re always a hit – everyone loves the combination of flavors and textures. And the best part is that they’re incredibly easy to make.
Just mix everything together, form into balls, and bake until they’re cooked through. Serve with your favorite marinara sauce and a side of pasta or as a sub sandwich, and you’ve got a meal that’s sure to please even the pickiest eaters.
Plus, meatballs are one of those dishes that’s perfect for busy weeknights because they can be made ahead of time and reheated as needed. And let’s not forget about the health benefits – meatballs are a great way to get your family to eat more protein and less processed food.
My kids love helping me make the meatballs, too – they get to mix in all the fun ingredients like cheese and herbs. We make these meatballs at least once a month, and every time we do, I’m reminded why this recipe is such a staple in our household.
Beef Pork Veal Meatballs
4.7 from 1134 votes
A hearty dish of beef pork veal meatballs, with a rich tomato sauce. This recipe combines three types of meat for an unforgettable flavor.
3In a large mixing bowl, combine ground beef, ground pork, and ground veal.
4Add the egg, finely chopped onion, minced garlic, breadcrumbs, salt, and black pepper.
5Mix well until all ingredients are evenly distributed.
6Using your hands, form the mixture into meatballs about 1. 5 inches in diameter.
7Place the meatballs on the prepared baking sheet, spacing them evenly apart.
8Drizzle the meatballs with 1 tbsp of olive oil.
9Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the meatballs are browned and their internal temperature reaches 160°F (71°C).
10While the meatballs are baking, heat 1 tbsp of olive oil in a saucepan over medium heat.
11Add the minced garlic and sauté for 1-2 minutes, until fragrant and lightly golden.
12Add the tomato sauce, dried oregano, and dried basil to the saucepan.
13Stir well to combine.
14Bring the sauce to a simmer, then reduce the heat to low.
15Let it cook for 5-7 minutes, until the sauce has thickened slightly.
16Season with salt and pepper to taste.
17Once the meatballs are done baking, carefully remove them from the oven.
18Place the meatballs in the saucepan with the tomato sauce.
19Spoon the sauce over the meatballs to coat them evenly.
20Serve the beef pork veal meatballs hot, with the tomato sauce spooned over the top.
21Enjoy with your favorite side dishes, such as pasta or crusty bread.
Tips: To check the doneness of the meatballs, use a meat thermometer inserted into the center of a meatball. If you prefer a more robust flavor, add a pinch of red pepper flakes to the sauce.
These beef pork veal meatballs are always a good idea for any occasion – whether you’re hosting a party or just need a quick meal on a busy weeknight. They’re easy to make ahead of time and reheat perfectly when you need them.
One of my favorite ways to serve them is as subs with melted mozzarella cheese on top – it’s an easy way to turn dinner into lunch! And if you’re feeling fancy, try adding some chopped fresh herbs like parsley or basil on top for extra flavor.
❓ Frequently Asked Questions About Beef Pork Veal Meatballs
Q: What is the best way to store leftover meatballs?
A: Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. When reheating, make sure they reach an internal temperature of at least 165°F (74°C) to ensure food safety.
Q: Can I make these meatballs ahead of time?
A: Yes, you can make the meatball mixture up to a day in advance and store it in the refrigerator until you’re ready to form them into balls. You can also freeze them after forming if you prefer.
Q: What is the secret to making juicy meatballs?
A: The key is not overmixing the meat mixture – just mix everything together until it’s combined, then form into balls and bake as usual.
Q: Can I use leaner meats instead of beef pork veal?
A: Yes, you can substitute other lean meats like turkey or chicken breast for some or all of the beef pork veal if you prefer – just keep in mind that they may be slightly drier than traditional meatballs.
Q: How do I prevent meatballs from becoming too dense?
A: To prevent dense meatballs, don’t overprocess the mixture – just mix everything together until it’s combined, then form into balls as usual.
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