Beef and pork meatballs

4.83 from 17 votes

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.

Prep Time5

Cook Time40

Course: Dinner, Main Course

Cuisine: International

Keyword: beef, minced beef, pork

Servings: meatballs

Calories: 28kcal

Author: Tonje

Cost: Cheap

Ingredients

500 g lean minced beef
500 g lean minced pork
80 g breadcrumbs
2 eggs
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
⅛ teaspoon nutmeg

Instructions

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.

Notes

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. 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.

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