beef pork meatball recipe
The Best beef pork meatball recipe
I’ve been making this beef pork meatball recipe for years, and it’s always a hit with my family. The combination of ground beef and pork, mixed with some onions, eggs, and breadcrumbs, creates a meatball that’s both tender and flavorful.
I love how versatile this recipe is – it’s perfect for a weeknight dinner or a special occasion like a holiday party. Plus, it’s easy to make in large quantities, so it’s great for feeding a crowd.
As an added bonus, this recipe is relatively healthy compared to other meatball recipes, since it uses lean ground beef and pork and skips the added sugars found in many commercial meatball products. I’ve also found that using fresh parsley instead of dried herbs gives the meatballs a bright, fresh flavor that complements the rich meat perfectly.
Whether you’re serving these meatballs as an appetizer or as part of a larger meal, I’m confident you’ll find them to be a crowd-pleaser. And with this recipe, you can make the meatballs ahead of time and store them in the fridge or freezer for later use – just thaw and cook when needed.
This is one of those recipes where the end result is truly greater than the sum of its parts – each component works together to create something truly delicious. One of my favorite things about this recipe is how easy it is to customize – feel free to add your own favorite spices or herbs to give the meatballs an extra boost of flavor.
Beef and Pork Meatballs
Juicy meatballs made from a blend of ground beef and pork, seasoned with garlic, herbs, and Parmesan. Baked until golden and tender, they are perfect served with marinara sauce over pasta or on their own.
🥘Ingredients
For the Meatballs
For the Sauce (optional)
👨🍳Directions
5-inch meatballs, about 16 total, and place them on the prepared baking sheet with space between each.
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Beef and Pork Meatballs Works
These beef pork meatballs are always a hit at family gatherings or special occasions – they’re easy to make in large quantities and can be customized with your favorite spices or herbs.
One of my favorite things about this recipe is how versatile it is – whether you’re serving these as an appetizer or as part of a larger meal, they’re sure to be a crowd-pleaser.
❓ Frequently Asked Questions About Beef and Pork Meatballs
Q: What type of meat should I use for this recipe?
The key to making great meatballs is using the right type of meat. For this recipe, I recommend using a combination of ground beef and pork. The beef will add a rich, meaty flavor while the pork will help keep the meatballs moist and tender.
Q: Can I use dried herbs instead of fresh parsley?
While dried herbs can be convenient to use, fresh parsley really makes a big difference in the flavor of these meatballs. If you don’t have access to fresh parsley or prefer not to use it, you can substitute with dried parsley – just be sure to adjust the amount according to your taste.
Q: How do I store leftover meatballs?
One of the best things about this recipe is how easily you can store leftover meatballs for later use. Simply place them in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.
Q: Can I make these meatballs ahead of time?
This recipe is perfect for making ahead of time – simply prepare the mixture up until cooking, then refrigerate or freeze until ready to cook.
Q: What’s the best way to reheat cooked meatballs?
To reheat cooked meatballs, simply place them on a baking sheet lined with parchment paper and bake at 350°F (180°C) for about 10-15 minutes until warmed through.