Classic Beef and Pork Meatballs are a staple that belong in every cook’s repertoire. These traditional meatballs blend the savory flavors of ground beef and pork with herbs and spices, making them perfect for a variety of dishes or to enjoy on their own.
Origins and Appeal
Meatballs have an unclear origin but their popularity is undeniable across various cuisines. While there are many variations, including lighter versions using turkey or chicken, this recipe sticks to the traditional mix of beef and pork for a richer flavor, reminiscent of the cherished recipes passed down through generations.
Preparation Methods
- Pan Frying: For a crispy exterior, form your meat mixture into balls and fry them in butter over medium heat, turning frequently until evenly browned on all sides. Ensure they reach an internal temperature of 165°F (74°C).
- Instant Pot: For a quicker method, use an Instant Pot. Place the formed meatballs on a trivet over beef broth and set the cooker for 7 minutes on high pressure, followed by a quick pressure release.
Freezing Instructions
Meatballs are excellent for make-ahead meals. They can be frozen either after baking or right after shaping:
- Post-Baking: Allow cooked meatballs to cool, then place them in freezer bags. They can be reheated in an oven at 400°F (204°C) for 25-30 minutes.
- Pre-Baking: Freeze shaped meatballs on a baking sheet, then transfer to freezer bags. Label with the date and cooking instructions.
Recipe Ingredients
Meatball Mixture
- Ground Beef: 1 pound (453 g)
- Ground Pork: 1 pound (453 g)
- Egg: 1 large, beaten
- Parmesan Cheese: ½ cup (55 g), grated
- Parsley: 2 tablespoons, flat-leaf, chopped
- Salt: 2 teaspoons
- Black Pepper: ½ teaspoon
- Milk: ½ cup (118 ml)
- Breadcrumbs: ½ cup (60 g), fine dry
- Garlic: 2 cloves, minced
- Onion: ¼ cup (40 g), finely chopped
Cooking Instructions
Preparation:
- Preheat the oven to 350°F (177°C). Line a baking tray with parchment paper for easy cleanup.
Mixing Ingredients:
- In a large bowl, thoroughly mix the beef, pork, egg, parmesan, parsley, salt, and pepper.
- In a separate bowl, combine milk, breadcrumbs, garlic, and onion. Let sit for a few minutes to allow the breadcrumbs to absorb the milk.
- Gently fold the breadcrumb mixture into the meat to combine without overworking, which can make the meatballs tough.
Forming Meatballs:
- Lightly grease your hands and form the mixture into balls, placing them on the prepared baking sheet.
Baking:
- Bake the meatballs in the preheated oven until they are browned and an internal temperature reaches 165°F (74°C), about 25 minutes.
Serve these Classic Beef and Pork Meatballs with your favorite pasta and sauce, in a sub for a delicious meatball sandwich, or enjoy them alone with a dipping sauce. They’re sure to be a hit whether they’re served at a family dinner or a casual get-together.
