I’ve perfected a 30-minute pork and beef meatballs recipe that delivers hearty comfort food. This dish combines the richness of pork and beef with a blend of savory spices, creating a flavorful experience that’s both satisfying and quick.
These meatballs are cooked to perfection and served with your choice of sides, such as pasta or roasted vegetables. The result is a comforting meal that’s sure to become a family favorite, ready in under 30 minutes.
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Difficulty
Easy
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Diet
Meat
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Total Time
30 min
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Calories
Low Cal
Ingredients for Pork and Beef Meatballs
Simple ingredients come together to create these comforting meatballs in under 30 minutes.
The meat matters here. 80/20 beef gives the best flavor—don’t go lean. For pork, ask your butcher to grind it fresh. Most grocery stores have pre-ground pork too. Costco has great prices on bulk meat if you cook often. Look for bright red color in both meats.
No Panko? Regular Italian-seasoned breadcrumbs work. Fresh parsley can replace dried herbs at double the amount. The Parmesan is non-negotiable—freshly grate a wedge. If you only have dried oregano, use one-third the amount.
Meatballs freeze beautifully on a baking sheet first, then transfer to a freezer bag. Keeps for 3 months. Reheat in sauce or microwave. The mixture can be made ahead and refrigerated for 24 hours before cooking.
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Why You’ll Love This Recipe
I’ll be real: I love that I can make a big batch of these meatballs and have leftovers for days – they’re just as good reheated, and they save me money on food waste.
Quick Prep: I can whip up these meatballs in under 30 minutes, and it’s all thanks to using pre-minced garlic and Italian breadcrumbs that save me so much chopping time.
Rich Flavor: The combination of ground beef and pork creates a depth of flavor that’s ridiculously good, and the garlic cloves add just the right amount of punch.
Versatile Meal: These meatballs are my go-to for meal prep – I can serve them with pasta, in a sub, or as an appetizer, and they’re always a hit.
Step-by-Step Instructions for Pork and Beef Meatballs
Follow these straightforward steps to create delicious meatballs that’ll become a family favorite.
Step 1: Prepare the Meat Mixture
In a large mixing bowl, combine the 0.5 lb Ground Beef and 0.5 lb Ground Pork. I like to use my hands for this step as it helps me feel the texture of the meat. Add the 1 whole Large Egg, 1 cup Italian Breadcrumbs, 4 cloves Garlic Cloves, 1 tsp Dried Oregano, 1 tsp Dried Basil, 1 tsp Salt, and 0.5 tsp Black Pepper. Mix everything together until just combined, being careful not to overmix.
The mixture should still be slightly loose and not compacted. Overmixing can make the meatballs tough, so I stop mixing as soon as everything is just incorporated. If you’re unsure, it’s better to err on the side of undermixing.
Step 2: Form the Meatballs
Use your hands to shape the meat mixture into meatballs, about 1 ½ inches in diameter. You should end up with around 20 meatballs. Place them on a plate or tray as you form them. I like to use a small ice cream scoop to help portion out the meat mixture evenly.
Make sure not to pack the meatballs too tightly – you want them to retain some texture. If you find the mixture is too sticky, you can wet your hands with a little water to help shape them more easily.
Step 3: Cook the Meatballs
Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the meatballs, being careful not to overcrowd the pan. You may need to cook them in batches depending on the size of your skillet. Cook the meatballs for about 8-10 minutes, turning them occasionally, until they’re browned on all sides and cooked through.
Once the meatballs are done, remove them from the skillet and place them on a plate. If you’re cooking in batches, keep the cooked meatballs warm by covering them with foil while you finish cooking the rest.
Step 4: Add the Finishing Touches
Once all the meatballs are cooked, sprinkle the 0.5 cup Grated Parmesan over them. You can serve them immediately, garnished with some extra parsley if you like, or add them to your favorite sauce to simmer for a few minutes to absorb all the flavors.
These meatballs are perfect for serving with pasta, in a sub sandwich, or as an appetizer. They’re sure to be a hit with their rich flavor and tender texture.
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Pro Tips For Making Pork And Beef Meatballs
Don’t Overmix: When combining Ground Beef, Ground Pork, Italian Breadcrumbs, Large Egg, and minced Garlic Cloves, mix just until the ingredients come together. Overmixing will make your meatballs dense and tough.
Chill Before Cooking: After forming your meatballs, refrigerate them for at least 30 minutes to help them retain their shape during cooking. This step makes a real difference in their texture and presentation.
Sear Then Simmer: Start by searing the meatballs in a hot pan to get a nice crust, then finish them in a simmering sauce to cook them through. This two-step method adds depth of flavor and ensures they’re cooked evenly.
Use Fresh Breadcrumbs: Italian Breadcrumbs are crucial for the right texture, so use fresh ones instead of stale breadcrumbs. If you only have stale breadcrumbs, toast them lightly in the oven to revive them before using.
Regional Styles of This Dish
Italian-Style Meatballs
Traditional Italian meatballs, like those from Nonna’s kitchen, use a combination of beef and pork with Parmigiano-Reggiano and fresh parsley. The key is gentle mixing to avoid dense meatballs. I often add a splash of whole milk to keep them tender. Serve with marinara sauce and spaghetti for a classic comfort meal.
Swedish Meatball Twist
For a Scandinavian spin, mix in allspice and nutmeg with the pork and beef. Swedish meatballs are typically smaller and served with lingonberry jam and creamy bechamel sauce. I like to use white breadcrumbs instead of Italian breadcrumbs for a lighter texture. Serve with boiled potatoes for an authentic touch.
Greek-Style Meatballs
To give your meatballs a Greek flair, incorporate feta cheese, kalamata olives, and a sprinkle of oregano. These work beautifully with a squeeze of fresh lemon juice and a side of roasted vegetables. I often serve them with a simple salad and warm pita bread. The tangy feta adds a delightful contrast to the rich meat.
Spanish Albóndigas
For a Spanish-inspired version, mix in smoked paprika (pimentón) and chopped chorizo with the meat. Serve these albóndigas in a rich tomato sauce with crusty bread for dipping. I like to add a sprinkle of fresh parsley and a drizzle of olive oil before serving. The smoky flavor of chorizo elevates the dish.
American BBQ Meatballs
To create BBQ meatballs, add BBQ sauce to the meat mixture along with some chopped onion and smoked paprika. These are perfect for grilling or baking and serving as an appetizer with additional BBQ sauce for dipping. I often serve them at backyard gatherings with coleslaw and grilled corn. The sweet and tangy BBQ sauce is a crowd-pleaser.
Nutrition Facts
Servings 4
Amount Per Serving
Calories 240kcal
% Daily Value
Total Fat 14g18%
Saturated Fat 5g25%
Cholesterol 80mg27%
Sodium 450mg20%
Total Carbohydrate 12g4%
Dietary Fiber 2g7%
Sugars 2g
Protein 18g36%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Frequently Asked Questions
1
Can I use only one type of meat instead of both pork and beef?
Yes, you can use either all beef or all pork, but the combination of both gives a better texture and flavor. Using 80/20 beef with pork creates a juicy and flavorful meatball. If using only one meat, consider adding additional ingredients like Italian seasoning to enhance flavor.
2
How do I prevent meatballs from becoming too dense?
The key is to avoid overmixing the meat mixture. Mix ingredients just until they come together, then stop. Using a gentle touch when forming meatballs also helps maintain their tenderness. Adding a small amount of milk or breadcrumbs can help keep them light.
3
Can I make meatballs ahead of time?
Yes, you can prepare the meat mixture and shape the meatballs up to 24 hours in advance. Store them covered in the refrigerator until ready to cook. You can also freeze uncooked meatballs on a baking sheet and then transfer them to a freezer bag for up to 3 months.
4
What’s the best way to cook meatballs?
Pan-frying is a quick method that gives a nice brown crust on the outside while keeping the inside juicy. Cook them over medium-high heat for about 8-10 minutes, turning occasionally. Baking is another option at 400°F (200°C) for 18-20 minutes. Both methods work well.
I'm Nathan Turner, and I've been messing around with pots and pans since my Aunt Linda handed me a whisk at age six in her cramped Portland, Oregon kitchen, teaching me to stir roux while Fleetwood Mac played on her old boom box. The smell of sizzling garlic and butter still yanks me back to Sunday gravy sessions when she'd call me 'Little Chef' even though I could barely see over the counter. After college, I spent eight years in Chicago working in restaurant kitchens, learning more from burning my fingertips on sheet pans than any culinary textbook. These days, I live back in Portland with my wife Sophie, our daughter Maya (age 9), and our judgmental tuxedo cat Pickles. When I'm not experimenting with new recipes, I'm usually trail running in Forest Park or restoring vintage cast iron I find at garage sales. My proudest moment was Thanksgiving 2017 when my green bean casserole finally beat my cousin's at our family cook-off—he'd held the title since 2004, so that victory tasted better than the crispy onions on top.
