Beef And Pork Meatballs

Beef and pork meatballs are a dependable weeknight option when you want something hearty without a long ingredient list. The blend of two meats gives you a softer bite than straight beef because pork carries more fat and keeps the mixture from turning dense. This version uses a pan-sear then simmer method so the outside browns while the inside stays moist.

You get a flexible base that works with tomato sauce, broth, or a creamy gravy depending on what you have open in the fridge. The prep is straightforward and the portions scale up well if you want leftovers for another meal. For more ideas with the same base proteins, browse our ground beef and pork recipes. Making this beef and pork meatballs at home is surprisingly straightforward once you know the key steps.

Why You'll Love These Beef And Pork Meatballs

• Two meats create a tender, non-rubbery texture that holds together in sauce.
• One mixing bowl and one skillet keep cleanup short.
• The base recipe takes well to subs, freezes solid, and reheats without drying out.
• You control salt and herbs instead of relying on a store-bought mix.

Ingredients You'll Need

• 250 g ground beef (80/20) — the fat level keeps the crumb from going tight.
• 250 g ground pork — adds moisture and a milder flavor against the beef.
• 1/2 cup breadcrumbs — plain dried crumbs bind without making it pasty.
• 1/4 cup whole milk — hydrates the crumbs so the mix stays loose.
• 1 large egg — sets the structure during cooking.
• 1/4 cup grated onion — raw onion adds moisture and a soft bite.
• 2 cloves garlic, minced — sharp aromatic without overpowering.
• 2 tbsp chopped parsley — fresh herb lift and color.
• 1 tsp salt — seasoned through the mass, not just the surface.
• 1/2 tsp black pepper — gentle heat.
• 2 tbsp olive oil — for the sear.

Ingredient Substitutions

Ground pork: Replace with an equal weight of ground turkey thigh for a leaner ball. Turkey is drier, so add 1 extra tablespoon of milk to keep the crumb from cracking during the simmer. Expect a lighter color and a subtler flavor that takes more seasoning to read. The beef and pork meatballs works well for weeknight cooking when time is limited.

Breadcrumbs: Use an equal volume of rolled oats pulsed to a coarse meal if you are out of crumbs. Oats hold liquid differently and make the mix slightly chewier, so rest the mixture 10 minutes before shaping. The finished surface browns a touch slower than with wheat crumbs. Storing leftover beef and pork meatballs correctly keeps it tasting good for days.

Whole milk: Swap for an equal amount of unsweetened almond milk if dairy is off the table. The binder still works, but the crumb loses a little richness and the balls firm up faster, so pull them from heat at the first sign of firmness. You will not get the same rounded mouthfeel as with dairy.

Parsley: Replace with an equal amount of chopped basil for a sweeter herbal note. Basil wilts faster in the hot mix, so fold it in last and expect a greener speckle rather than a bright fresh taste after cooking. The swap suits a tomato-based sauce better than a cream one. If you enjoyed this, our ground beef ground is worth trying next.

Step-by-Step Instructions

1. Combine breadcrumbs and milk in a large bowl. Let the mixture sit for 5 minutes so the crumbs fully absorb the liquid and swell.
2. Add ground beef, ground pork, egg, grated onion, garlic, parsley, salt, and pepper. Mix with your hands just until the mass comes together — do not overmix or the proteins tighten and the balls turn dense.
3. Portion the mix into 12 equal scoops using a spoon or small scoop. Roll each between palms to a smooth ball about 4 cm across.
4. Warm olive oil in a 30 cm skillet over medium-low heat. Place balls in with space between them and sear 8 minutes, turning every 2 minutes, until golden and crispy on all sides.
5. Pour in your sauce of choice, bring to a gentle bubble over medium-low heat, then cover and simmer 15 minutes until the centers read 71°C / 160°F on a thermometer.
6. Rest off heat for 3 minutes before serving so the juices redistribute and the surface firms slightly.

Pro Tips

Chill the shaped balls for 20 minutes before searing so they hold their round shape in the pan. Cold protein sets faster on contact and sheds less fat into the oil.

Use a light hand when rolling; a tight squeeze pushes out the air pockets that keep the crumb springy. Loose rolls give a more open, tender bite.

For even browning, never crowd the pan — cook in two batches if the skillet is full. Steam builds when pieces touch and you lose the crust.

Read technique detail on gentle simmering from simmering basics if your sauce tends to break or scorch.

Common Mistakes to Avoid

Skipping the milk soak makes the crumbs grab moisture from the meat, leaving a tight, dry ball. Always let the breadcrumbs hydrate before adding protein.

High heat searing before the outside sets causes the balls to split and leak fat. Keep the skillet at medium-low heat for the first turn.

Cutting one open to check doneness lets juices escape and cools the center. Use a thermometer instead of a knife for an accurate read.

Adding raw onion without grating leaves sharp chunks that push the mix apart. Grate it fine so it melts into the mass during cooking. For another easy option, check out our beef liver.

Serving Suggestions

Spoon the balls over buttered egg noodles or polenta for a filling main. The sauce clings to wide noodles better than thin pasta.

For a lighter plate, pair with a pork belly ramen broth on the side rather than a heavy gravy. The salty sipper balances the rich meat.

Offer a sharp taco dip style salsa as a table condiment if you want a brighter note against the pork.

Storage and Reheating

Cooled balls keep in an airtight container in the fridge for up to 3 days. Separate layers with parchment so the crust stays intact.

Freeze plain or sauced in a rigid box for freeze for up to 2 months. Thaw overnight in the fridge before reheating to keep the texture even.

Reheat in a covered skillet over medium-low heat until the center hits 74°C / 165°F. Yes, this freezes well for up to 2 months. You might also like our pork chops supreme.

Recipe Variations

Tomato Basil Version

Simmer the seared beef and pork meatballs in crushed tomatoes with an extra 1/4 cup basil. The acid cuts the pork fat and the sauce thickens around the balls in the same 15 minutes.

Asian Glaze Version

Replace parsley with 1 tbsp grated ginger and glaze with soy, honey, and rice vinegar after searing. You get a sticky lacquer and a sweeter aromatic profile than the herb base.

Smoked Paprika Version

Add 1 tsp smoked paprika to the mix and sear in lard instead of olive oil. The result is a deeper, campfire-style note that suits a broth simmer better than cream.

Cheese-Stuffed Version

Press a 1 cm cube of mozzarella into the center of each ball before rolling. The cheese melts to a molten core; pull them at 71°C / 160°F so the outside does not overcook while the inside lags.