Pork and beef meatballs are made with a 50/50 mix of ground pork and ground beef, bound with parmesan, panko and egg, baked at 375F for 25 minutes, then simmered in marinara. The pork brings the fat that keeps them juicy, the beef brings the deep meaty flavor, and together they beat either meat on its own.
One pound of each makes about 24 meatballs, which is the batch I have been making for years.
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!
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Pork and Beef Meatballs in 4 Steps
- Mix the parmesan, panko, egg, garlic powder, onion powder, salt and pepper first, then add 1 pound ground pork and 1 pound ground beef.
- Roll into about 24 meatballs with damp hands so the mixture does not stick.
- Bake at 375F for 25 minutes on a lined sheet pan.
- Simmer them in the marinara for 1 hour, then serve over pasta or rice.
Why Pork and Beef Together
Beef on its own makes a meatball that tastes great but firms up and dries out, because most ground beef you buy is fairly lean. Pork on its own is tender and fatty but a little flat in flavor. Half and half fixes both problems at once, and it is why almost every old Italian American recipe does it.
I use 85/15 ground beef and regular ground pork, not the extra lean kind. If all you can find is lean pork, add an extra tablespoon of parmesan, it helps.
Pork Meatballs Video
📋 You can find the full ingredient list in the Recipe Card below the article.
5 Star Reviews
Hear were the most moist, delicious and easy to make meatballs. This will forever be how I make them now. And the sauce was perfection.
- Brenda ⭐️⭐️⭐️⭐️⭐️
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!)
- Judy ⭐️⭐️⭐️⭐️⭐️
Ingredients I Used
- Ground pork - I love using pork here because it keeps the meatballs juicy and flavorful. If you prefer, you can use all beef, ground turkey, or even ground chicken. For extra rich flavor, use pork with a little fat instead of extra lean.
- Ground beef - Adds hearty flavor and gives the meatballs that classic comfort food taste. I usually use 85/15 ground beef for the best balance of flavor and tenderness.
- Onion powder - Gives the meatballs savory flavor without needing to sauté onions first. Great shortcut for busy nights. Pro Tip: I like to use my food processor to finely chop the onion instead of cutting with a knife.
- Garlic powder - Adds deep garlic flavor throughout the meatballs. Fresh minced garlic works too if that's what you have on hand.
- Egg - Helps bind everything together so the meatballs stay tender and don't fall apart while cooking.
- Parmesan cheese - Adds salty, savory flavor and helps make the meatballs extra tender. Freshly grated parmesan tastes best here. Don't forget extra for serving!
- Panko breadcrumbs - Keeps the meatballs soft and fluffy instead of dense. Regular breadcrumbs work too, and gluten-free crumbs are a great option if needed.
- Worcestershire sauce - My little secret ingredient for deeper flavor. It adds richness and makes the sauce taste like it simmered all day. Use a gluten-free version if needed.
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. Use a medium cookie scoop to portion the meat mixture, then gently roll each portion between your hands into smooth balls. Lightly wetting your hands helps prevent sticking. You should end up with about 24 medium meatballs or up to 28 smaller ones.
- Transfer to a baking sheet lined with parchment paper or foil, and bake for 25 minutes.
- Meanwhile, prepare the homemade 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.
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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 cucumber, tomato and onion 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.
If you are into hearty beef and pork recipes, these are the reader favorites: beef enchilada casserole, hamburger casserole, and ground beef and cabbage.
More Meatball Recipes
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Juicy Pork and Beef Meatballs
Ingredients
Equipment
Method
- 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.
Nutrition
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.
Tried this recipe?
Let us know how it was!Want more Italian-style recipes? Try Chicken Parmesan.
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs: Pork and Beef Meatballs
What is the ratio of pork to beef in meatballs?
Equal parts. One pound of ground pork to one pound of ground beef is what I use, and it is the ratio most classic Italian American recipes call for. If you want them a little richer, tip it to 60% pork.
Why did my meatballs turn out dry?
Usually too lean a mix, or too long in the oven. Use 85/15 beef rather than extra lean, bake for 25 minutes and no more, and let the sauce finish the cooking. The hour of simmering is what makes them tender, not the oven.
Do I need to use breadcrumbs in pork meatballs?
Breadcrumbs help keep the meatballs tender and prevent them from drying out. If you are gluten free, you can use crushed GF crackers, oats, or almond flour.
How do I know when pork meatballs are done?
Use a meat thermometer if possible, pork should reach an internal temperature of 160F. They should be golden on the outside and no longer pink inside.
Can I make pork meatballs ahead of time?
Definitely. You can prep and shape them a day ahead, store them in the fridge, then cook when you are ready. Or make and freeze a whole batch for quick weeknight meals.
Easy Beef and Pork Recipes
- Slow Cooker Massaman Beef Curry
- Beef Meatballs
- Pork Dumplings
- Hamburger Foil Packets
- Beef Enchilada Casserole
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Brenda Pulliah
Hear were the most moist, delicious and easy to make meatballs. This will forever be how I make them now. And the sauce was perfection.
I blended up the extra sauce and froze it for later pasta dishes.
Thank you 💕
Julia
Thank you Brenda, glad to hear you liked this recipe
Cleo
Made this for supper seems a lot of puree very rich will only use a little sauce
Julia
extra sauce is perfect for pasta 🙂 thank you for your comment!
Anthony Solimini
Tomato paste?
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!