Meatball Recipe With Ground Beef and Pork: Italian-Inspired Juicy Bites

I perfected this meatball recipe after years of testing the ideal beef-to-pork ratio. The combination creates juicy, tender bites with rich, well-balanced flavor that never disappoints.

Using both ground beef and pork adds depth and moisture that single-meat versions can’t match. A few simple ingredients and proper technique ensure these stay succulent from first bite to last.

These Italian-inspired meatballs work beautifully with pasta, in sandwiches, or as a hearty appetizer. The texture and flavor will remind you of your favorite restaurant dish.

Ready to make the best meatballs you’ve ever tasted? Let’s begin.

Ingredients for Meatball Recipe with Ground Beef and Pork

Ground beef and pork, fresh herbs, and a few pantry staples create these restaurant-worthy meatballs.

The beef-to-pork ratio is everything here. Ground chuck (80/20) gives you that juicy bite, while regular ground pork (not lean) adds the moisture and fat that keeps them tender. I grab mine from Whole Foods or Costco—both have consistent quality. For the breadcrumbs, Progresso Italian-style is my go-to, but panko works if you want a slightly lighter texture.

No pork? Ground turkey or chicken can sub in, but you’ll need to add a splash of olive oil to compensate for the missing fat. Out of fresh herbs? Dried at one-third the amount works fine (just add a pinch extra milk to rehydrate). The Parmesan is non-negotiable though—skip the pre-grated stuff (it’s coated in anti-caking agents and doesn’t melt well). Parmigiano-Reggiano is the gold standard.

Meatballs can be prepped a day ahead—cover and refrigerate until ready to cook. Leftovers keep for 4-5 days in the fridge or freeze for up to 3 months. Browned meatballs freeze best; just thaw before reheating in sauce.

Step-by-Step Instructions for Meatballs With Ground Beef and Pork

Here’s my method for achieving juicy, tender meatballs with a perfect crust every time.

Step 1: Soak Breadcrumbs for Tender Texture

In a large mixing bowl, combine the 0.75 cup Breadcrumbs with the 0.25 cup Whole Milk. Let this mixture sit for 5 minutes—you’ll see the breadcrumbs absorb the milk and soften completely. This step is non-negotiable for juicy meatballs.

I use Italian-style breadcrumbs for their fine texture and seasoned flavor, but panko works too if you want a slightly lighter result. The milk-soaked breadcrumbs act like a moisture reservoir, preventing the meatballs from drying out during cooking.

Step 2: Mix All Ingredients Gently

To the soaked breadcrumbs, add the 1 lb Ground Beef, 0.5 lb Ground Pork, 0.5 cup Parmesan Cheese, 1 whole Large Egg, minced 4 cloves Garlic Cloves, 0.25 cup Fresh Parsley, 1 tbsp Dried Oregano, 1 tbsp Dried Basil, 1.5 tsp Kosher Salt, 1 tsp Black Pepper, and 0.5 tsp Red Pepper Flakes.

Use your hands to gently combine everything until just mixed—don’t overwork it. The mixture should hold together when pressed but still feel slightly loose. Overmixing develops gluten in the meat, which makes meatballs tough instead of tender.

Step 3: Form and Chill for Structure

Roll the mixture into 1.5-inch meatballs (you should get about 20 from this batch). I like to use a cookie scoop for uniform sizing. Place them on a plate or baking sheet as you work.

Cover with plastic wrap and refrigerate for 30 minutes. This chilling step helps the meatballs maintain their shape during cooking and allows the flavors to meld. The cold also prevents them from spreading too much when they hit the hot pan.

Step 4: Brown and Cook Through

Heat the 2 tbsp Olive Oil in a large skillet over medium heat. When shimmering, add the meatballs in a single layer (work in batches if needed). Cook undisturbed for 2-3 minutes per side until deep golden brown on all sides.

Don’t crowd the pan—this lowers the temperature and steams the meatballs instead of browning them. They’re done when the internal temperature reaches 160°F and they feel firm to the touch. Transfer to a paper towel-lined plate to drain excess fat before serving.

Serving Suggestions for This meatball recipe with ground beef and pork

Pasta Pairings

These meatballs shine with spaghetti or linguine in a classic Italian setup. I love using De Cecco bronze-die pasta from New Seasons Market—the rough texture grabs the sauce beautifully. Toss with a simple San Marzano tomato sauce and finish with extra Parmesan. 🍝

Sandwich Style

Pile 3-4 meatballs onto a toasted ciabatta roll with melted provolone and a spoonful of marinara. Add sautéed peppers and onions for a Philly-style twist. My husband Tom requests this for Sunday dinner at least twice a month.

Appetizer Bites

Serve as 1.5-inch meatballs with toothpicks for easy grabbing. Pair with a warm marinara dipping sauce and sprinkle with fresh basil. These disappear fast at Lily’s birthday parties—I always make a double batch.

With Polenta

For a heartier meal, serve over creamy polenta. The soft texture contrasts perfectly with the meatballs’ crust. I use Anson Mills stone-ground polenta from Portland farmers markets—it takes 30 minutes but is worth every stir.

Salad Topper

Slice cooled meatballs over a bed of arugula with cherry tomatoes, shaved Parmesan, and balsamic glaze. The warmth softens the greens slightly while adding protein. This became my go-to lunch after moving to Portland. 🥗

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