These easy oven-baked meatballs are a family favorite—made with juicy ground pork and beef, then simmered in a rich homemade Italian marinara sauce.
Perfect for potlucks, cozy dinners, or anytime you're craving something saucy and comforting! I make these all the time—my kids can’t get enough!
If you’re into hearty beef and pork recipes, don’t miss these reader favorites: beef enchilada casserole, hamburger casserole, pork stir fry, and ground beef and cabbage.
Pork Meatballs Video
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5 Star Review
Husband and I both devoured them on spaghetti.
- Estelle, our reader
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Pork and Beef Meatballs
- Preheat oven to 375°F. In a large bowl, mix garlic powder, onion powder, egg, parmesan cheese, breadcrumbs, salt, and pepper until combined.
- Add pork and beef and mix to combine (for better results, try mixing with your hands).
- Prepare a small bowl with warm water to dip your hands in. Roll the mixture between your hands into medium-sized balls, dipping your hands in water after each meatball. You should end up with 24 or if rolled into smaller balls, about 28 meatballs.
- Transfer to a baking sheet lined with parchment paper or foil, and bake for 25 minutes.
- Meanwhile, prepare the marinara sauce by combining all the ingredients in a large pan over low-medium heat. Let simmer for 5-10 minutes.
- When the meatballs are done, add them to the marinara sauce and let them simmer over low-medium heat for 1 hour. Serve over pasta or rice and your favorite side salads.
What To Serve With Meatballs
The best option is to stick with the classic sides like pasta/spaghetti, baked potato, mashed potatoes, cauliflower rice or plain rice and a bowl of simple fresh salad.
Tips
- Onion and garlic powder - For more texture, substitute half a medium white/brown onion (small dice) and 1 medium-large garlic clove (crushed).
- Beef and pork meatballs substitute - Use ground chicken or turkey instead (bake for 5-10 minutes less and then let simmer in the pan along with the sauce as instructed). Or you can simply make the meatballs only with ground pork as well.
- Don’t overcook - A good rule of thumb here is to undercook the meatballs and let them simmer in tomato sauce for longer than 1 hour. If overcooked, meatballs will lose their texture and tenderness.
- Use your hands for shaping - In my opinion, this is the easiest way and gives far the best results when it comes to perfectly formed round meatballs.
- Leftover pork meatballs? Make a meatball casserole.
Storing Leftover Meatballs
These meatballs are best enjoyed fresh and hot, but they also store really well!
Just let them cool, tuck them into an airtight glass container with some sauce, and keep them in the fridge for up to a week—or freeze for 2–3 months.
They’re great for meal prep! I love serving them with yellow rice, cilantro rice, spaghetti, or creamy mashed potatoes.
Can I Freeze Pork Meatballs?
Yes! Cooked pork meatballs freeze really well. Let them cool, place them on a baking sheet to flash-freeze for 30–60 minutes, then transfer to a freezer bag. They’ll keep for up to 3 months.
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Recipe Card
Juicy Pork and Beef Meatballs
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INGREDIENTS
Meatballs
- 1 pound ground pork
- 1 pound ground beef
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 large egg
- ½ cup parmesan cheese + more for serving, grated
- ¼ heaping cup of gluten-free panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
Tomato Sauce
- 2 cups Beef or vegetable broth
- 2 15 oz can high quality tomato puree
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt or more to taste
- ¼ teaspoon cracked black pepper
- 1 ½ teaspoon Worcestershire sauce, gluten free
- 2 tablespoon dark brown sugar
INSTRUCTIONS
- In a large bowl mix garlic powder, onion powder, egg, parmesan cheese, breadcrumbs, salt, and pepper until combined.
- Preheat oven to 375 F.
- Add pork and beef, mix to combine (for better results, try mixing with your hands).
- Prepare a small bowl with warm water to dip your hands in. Roll the mixture between your hands into medium-sized balls, dipping your hand in water after each meatball. You should end up with 24 or if rolled into smaller balls, about 28 meatballs.
- Transfer to a baking sheet lined with parchment paper or foil, and bake for 25 minutes.
- Meanwhile, prepare the marinara sauce by combining all the ingredients in a large pan over low-medium heat. Let simmer for 5-10 minutes.
- When meatballs are done, add them to the marinara sauce and let simmer over low-medium heat for 1 hour. Serve over pasta or rice and your favorite side salads.
VIDEO
NOTES
- Nutrition - 95 kcal per meatball
- Onion and garlic powder - for more texture sub with half medium white/brown onion (small dice), and 1 medium-large garlic clove (crushed).
- Substitute beef and pork with ground chicken or turkey (bake for 5-10 minutes less and then let simmer in the pan along with the sauce as instructed). Or you can simply make the meatballs only with ground pork.
- Use your hands for shaping – in my opinion, the easiest way and gives far the best results when it comes to perfectly formed round meatballs.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs: Pork and Beef Meatballs
Breadcrumbs help keep the meatballs tender and prevent them from drying out. If you’re gluten-free, you can use crushed GF crackers, oats, or almond flour.
Use a meat thermometer if possible—pork should reach an internal temp of 160°F. They should be golden on the outside and no longer pink inside.
Definitely. You can prep and shape them a day ahead, store in the fridge, then cook when ready. Or make and freeze a whole batch for quick weeknight meals.
Judy
This sauce is soooo good. I think it beats out my favourite local Italian restaurant! (But I’ll still go when my husband mentions dinner out!)
The meatballs were easy and delicious too! Thanks for sharing the recipe.
Julia
Thank you Judy, glad you liked it! This recipe is on my weekly rotation!
Laura
This was insanely good, I didn’t have beef or vegetable broth so I used chicken broth with tomato paste and sauce. Thank you!
Jamie Snead
Delish!
Jean
Can you freeze the prepared meat balls?
Julia | The Yummy Bowl
yes, just flash freeze them first before transferring to freezer bags or container.
Rory O'Toole
Hi, just double checking before I start this, puree not passata
Julia | The Yummy Bowl
You can actually use both here. Puree will have more richer flavor though.
Blackfinga
I didn't see any mention of when to put the parmesan in, so I rolled the meatballs in it before cooking. Came out great!!
Julia | The Yummy Bowl
Thats delicious too, we usually mix it in the filling.
Jill
Couldn’t see where it suggests how many it’s for?
Julia | The Yummy Bowl
Jill, it makes 24 meatballs, written above the ingredients in the recipe card. You can easily adjust the quantity to less if you wish.
GiGi
Delicious! I usually don’t follow any recipe for meatballs, but this one is a winner! I used an ice cream scoop to portion 25 meatballs and baked in canst iron pans in my oven!
Thanks for a great meatball sandwich recipe!
Julia
I love this! Meatball sandwich sounds very delicious! Thank you GiGi!
LD
I only made the meatballs and they were so tasty!!
Julia | The Yummy Bowl
Thank you so much LD! They will be even more tastier once simmered and softened in the sauce 🙂
Julia
Perfect meatballs in marinara sauce!