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Beef and Pork Meatballs are great with just about anything. We’ve had these with mashed potatoes and gravy, with noodles using a red sauce or a white sauce (or no sauce and just butter!), with rice, as a meatball sub, or with veggies. I find that for my family of five, this recipe will easily serve us two times if not three. So I have the freedom to switch up what we pair it with and not risk it becoming boring.
Ingredients Matter
These beef and pork meatballs call for some pretty basic ingredients – things that any from-scratch cook would have on hand. If you’re new to cooking meals in a nourishing way, focus on the ingredients.
Meat – I either harvest my own meat or source it from local farms. It makes a difference. You can be sure the quality is there and that the animals were treated humanly. You are also keeping your business within your community.
Cheese – Unless I make cheese, everything I use is from Hilltop Meadow Farm. They ship beautiful, raw cheese right to your door!
Breadcrumbs – If you make your own bread you should also be making your own breadcrumbs. Any time bread gets just a tad too old, I toast it in the oven, chop it in a food processer, and freeze it for later use. It’s quick and easy and you know exactly what the ingredients are.
Stock – The last ingredient I want to mention is the chicken (or beef or pork or veggie) stock. Stop buying stock! It’s not nearly as nutritious and it takes very little effort to make your own. I have details on how to do it in my article How to Boil a Whole Chicken.
Make Beef and Pork Meatballs
Preheat your oven to 350℉. Line a baking sheet with parchment paper and set aside. (The parchment paper helps with clean up, but it’s not necessary if you don’t have any.)
Place all the ingredients listed in the recipe below in a bowl and mix well using your *clean* hands. There is a fine line here – you want everything incorporated but not overworked. If you overmix, they will be tough. However, you want everything evenly distributed.
Once the ingredients are mixed together, use an ice cream scoop or a spoon and form the meat into 35 to 40 balls. I like mine to be a little smaller than golf balls. Place them on the prepared baking sheet roughly one inch apart.
Set the meatballs in your preheated oven and bake for 20-25 minutes or until they’re done. Carefully remove them from the oven and serve warm. Like I mentioned above, we love them with gravy and mashed potatoes, in spaghetti sauce or another sauce, plain alongside some veggies, on a meatball sub, etc. I find that they are so versatile and definitely delicious on their own!
Leave a comment below letting me know if you tried this recipe and what you thought! What’s your favorite meatball pairing?
Beef and Pork Meatballs
Ingredients
- 1 lb Ground Beef
- 1 lb Ground Pork
- ½ cup Parmesan, finely shredded
- 1 cup Breadcrumbs
- 2 Eggs
- 2 Garlic cloves, minced
- ½ Onion, minced (1 cup)
- 2 tsp Salt
- ½ tsp Black Pepper
- ½ tsp Dried Parsley
- ½ tsp Dried Oregano
- ¼ tsp Dried Basil
- ¼ tsp Dried Thyme
- ¾ cup Chicken, Beef, Pork, or Veggie Stock
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
- Place all ingredients in a bowl and mix well, using your *clean* hands. There is a fine line here – you want everything incorporated but not overworked.1 lb Ground Beef, 1 lb Ground Pork, ½ cup Parmesan, finely shredded, 1 cup Breadcrumbs, 2 Eggs, 2 Garlic cloves, minced, ½ Onion, minced (1 cup), 2 tsp Salt, ½ tsp Black Pepper, ½ tsp Dried Parsley, ½ tsp Dried Oregano, ¼ tsp Dried Basil, ¼ tsp Dried Thyme, ¾ cup Chicken, Beef, Pork, or Veggie Stock
- Using an ice cream scoop or a spoon, form the meat into 35 to 40 balls. I like mine to be a little smaller than golf balls. Place on prepared baking sheet 1 inch apart.
- Bake in preheated oven for 20-25 minutes or until done. Carefully remove from oven and serve warm with gravy and mashed potatoes, in spaghetti sauce, etc.
Nutrition
