These homemade beef and pork meatballs are perfectly juicy, easy to make and absolutely delicious. We make them by combining minced beef and pork with some simple seasoning, along with eggs and breadcrumbs which give meatballs their perfect texture. This meat dough is rolled into small meatballs, and cooked in a pan until they reach browned, juicy, crisped perfection.
I LOVE meatballs. It’s the ultimate crowd pleaser; kids love them, adults love them, they are easy to eat and go with everything. The only people who wouldn’t like these would have to be vegetarians, who would be more interested in my broccoli and cheese ball recipe (they are amazing – you’re welcome!).
How to make beef and pork meatballs
This is the world’s easiest meatball recipe! Combine all the ingredients, mash them together with your hands, then shape them into little meatballs. Heat a little one calorie cooking spray or olive oil in a frying pan, then cook the meatballs in batches until they are all done. That’s it! You can obviously make things a bit more interesting if you want; add some chili powder or taco seasoning to the mix, stuff the meatballs with a tiny piece of cheese or add them to a sauce after cooking. Or serve beef and pork meatballs plain on their own. They are that good!
How many meatballs per person
If you serve meatballs as the main dish, I would estimate 6-8 meatballs per serving. However, if you serve the meatballs as part of a larger buffet, 3 meatballs per person should be sufficient. Of course, the situation can change if you have a serious meatball lover in your midst – these meatballs are too hard to pass up!
Why do meatballs fall apart?
If you have attempted to make meatballs in the past only to find that they crumble and fall apart, chances are you didn’t use breadcrumbs or eggs. These meatballs don’t taste of either egg or bread, but these two ingredients play a crucial part. They basically bind the meat together and allow the meatballs to the keep their shape. If you were to attempt to make this recipe without the eggs and breadcrumbs, you would basically just end up with a frying pan of cooked mince.
If you need to leave out eggs or breadcrumbs for dietary or allergy reasons, you can substitute the egg with an egg substitute. The breadcrumbs can be replaced with almond flour, which would make this recipe gluten free and keto friendly.
Can meatballs be reheated?
Yes! You can store leftover beef and pork meatballs in the fridge for up to 3 days, or you can freeze them for up to 3 months. Reheat refrigerated or thawed meatballs in the oven or microwave until they are piping hot throughout, and enjoy. I love to make a big batch of meatballs to freeze down in portion sizes for easy and convenient future meals.
What to serve with meatballs
Meatballs are incredibly versatile. Serve them Swedish style with cream gravy and mashed potatoes, or do as the Italians and make spaghetti and a tomato based sauce. Meatballs are great in sandwiches and stews, or you can serve them with a salad for a lean version. I enjoy meatballs as a part of a buffet or potluck, and find that they go with a variety of side dishes.
In Norway meatballs are often served as a late night snack after a party. The host will place a large bowl of meatballs next to a pile of forks, and the guests will eat them as is. You can also serve meatballs as appetisers on cocktail sticks.
More delicious recipes with mince:
- Minced beef pasta bake
- Slow cooker lasagna soup with minced beef
- Spicy beef burger
- Greek turkey burger with spinach
- Mince and tatties
Beef and pork meatballs
- 500 g lean minced beef
- 500 g lean minced pork
- 80 g breadcrumbs
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/8 tsp nutmeg
- Combine all the ingredients in a mixing bowl.
- Use your hands to combine the ingredients to a solid dough.
- Using your hands and a spoon, shape and roll the meatballs. Try to make them approximately the same size.
- Add some cooking spray or olive oil to a frying pan on medium heat, then cook the meatballs in batches. I usually cook them in 3-4 batches depending on their size. Make sure you don't overcrowd the pan. Each batch cooks in about 10 minutes. Turn the meatballs occasionally to brown them all over without burning any edges.
- Add the cooked meatballs to a plate. Serve them immediately, or allow them to cool down before storing them in a fridge or freezer for later.