Meatballs are a versatile and delicious way to use ground meat. The key to great meatballs is combining the right ratio of fat to lean meat in order to achieve a tender yet flavorful texture. Pork and beef meatballs are the perfect balance of moisture, leanness, and softness with a crisp outer shell.
The pork adds moisture and fat that keeps the meatballs tender and juicy. Cuts like pork shoulder or loin work well. The beef provides a rich, meaty flavor from fattier cuts like chuck or sirloin. Blending 75% pork with 25% beef results in a flavorful meatball that holds together and cooks up moist and tender. Seasonings like garlic, herbs, and spices complement the savoriness of the pork and beef. This post will cover tips for choosing quality pork and beef cuts for meatballs, the best seasonings and flavors to use, and techniques for shaping and cooking pork-beef meatballs to juicy perfection.
Choosing the Right Meat
When making pork and beef meatballs, use:
- Leaner pork like loin or tenderloin to balance out fattier beef cuts
- Fattier beef like chuck or sirloin to keep meatballs moist
- A 75/25 ratio of pork to beef works well for mixing the meats
“The key to great meatballs is the right blend of fat and lean meat. Pork shoulder has the perfect amount of fat marbled through while beef chuck provides beefy flavor.” – Chef Jamie Oliver
For the pork, opt for leaner cuts like loin or tenderloin. These types of pork offer enough fat to keep the meatballs tender and moist, but not so much that they become greasy. Pork loin in particular has a good ratio of fat to lean meat. Pork tenderloin is very lean, so be sure to compensate with fattier beef if using tenderloin.
When choosing the beef, go for fattier cuts like chuck or sirloin. The higher fat content in these beef cuts will ensure the meatballs retain juiciness and don’t dry out. Chuck in particular has great marbling that provides beefy flavor. Sirloin also works well to add moistness without overpowering the pork flavor.
The ideal blend is a 75/25 ratio of pork to beef. This ratio provides the right balance of fat and moisture from the pork, and rich meaty flavor from the beef. Too much pork can make the meatballs greasy, while too much beef can cause them to be dense and dry. Mixing 3 parts pork to 1 part beef hits the sweet spot for taste and texture.
Seasoning and Flavoring Meatballs
| Purpose | Ingredients |
|---|---|
| Herbs and spices | onion, garlic, parsley, basil, oregano, thyme |
| Overall seasoning | Salt and pepper |
| Bind and retain moisture | Breadcrumbs |
| Add flavor | Parmesan cheese |
| Help meatballs hold shape | Eggs |
When it comes to making pork and beef meatballs, the seasonings and flavors added are key to taking the meatballs to the next level. The right blend of herbs, spices, cheese, eggs, and other ingredients complement the pork and beef while adding moisture and texture.
Onion, garlic, parsley, and other herbs and spices infuse the meatballs with aromatic flavor. Salt and pepper are important for overall seasoning. Breadcrumbs help to bind the meatball mixture while also retaining moisture so they don’t dry out. Grated parmesan cheese adds a savory, umami kick. Eggs act as a binder to help the meatballs hold their shape when cooked. Experiment with different herb and spice blends to put your own unique twist on pork and beef meatballs. The options for seasoning and flavoring are endless.
Flavored Variations:
One of the great things about pork and beef meatballs is how versatile they are for incorporating global flavors, which is great for feeding a crowd. The basic meatball mixture can be seasoned with herbs, spices, oils, and other ingredients to create meatballs with distinct cultural influences from around the world.
| Cuisine | Seasonings |
|---|---|
| Italian | basil, oregano, garlic, parmesan |
| Asian | ginger, sesame oil, soy sauce |
| Spanish | smoked paprika, cumin, chili powder |
| Greek | oregano, mint, lemon zest, yogurt |
| Mexican | cumin, chili powder, cilantro, lime |
| Moroccan | cumin, cinnamon, paprika, cayenne |
| Indian | garam masala, turmeric, ginger, cilantro |
| Indonesian | coriander, cumin, ginger, lemongrass |
| Teriyaki | ginger, garlic, soy sauce, sesame oil |
The options are endless when it comes to infusing pork and beef meatballs with the seasonings and signature flavors of different cuisines. Get creative with your herbs, spices, oils, and other flavorings to put a unique cultural twist on basic meatballs. The pork and beef will soak up the flavors to take your meatballs on a trip around the world.
What are the Secret Ingredients and Tips for Making Flavorful Pork and Beef Meatballs?
Discover the flavorful meatball secrets for making perfect pork and beef meatballs. Combining equal parts ground pork and beef, adding Parmesan cheese, garlic, and fresh parsley, along with a dash of Worcestershire sauce and a sprinkle of breadcrumbs, will result in delicious and flavorful meatballs that everyone will love.
How to Cook Pork and Beef Meatballs
- Shape meatballs to 2-inch size for even cooking
- Pan fry in batches until browned on all sides
- Bake on a sheet pan at 375°F for 20-25 mins
- Simmer in tomato or cream sauce for added flavor
- Ensure meatballs reach 160°F internal temperature
Properly cooking pork and beef meatballs is important for food safety and achieving the right texture. Shaping the meatballs to a consistent 2-inch size will allow them to cook evenly throughout. Pan-frying in batches browns the outsides for added flavor. Baking at 375°F ensures the meatballs fully cook through without drying out. Simmering in a savory sauce infuses them with extra flavor as they finish cooking. Always use a meat thermometer to validate the meatballs reach the safe internal temperature of 160°F. Master these fundamental cooking techniques for tender, juicy pork-beef meatballs every time.
Pork and Beef Meatballs
Course: Lunch, DinnerCuisine: Italian, Swedish, DutchDifficulty: Easy10
servings30
minutes1
hour50
kcal1
hour30
minutesThese meatballs were taught to me by my grandmother. The combination of beef and pork, unusual in my experience, yields a softer meatball that is highly flavourful. Adding bread or other filler ingredients is nice, but not absolutely required while frying the meatballs in butter adds another layer of flavour. If going down that route, add in some crumbled beef stock cube for flavour.
Ingredients
1 kg pork mince
1 kg beef mince
2 large eggs to bind the mix
3 cloves garlic sliced
300g of butter for frying
Vegetable oil for frying
Salt and pepper to taste
Beef stock if you wish to freeze the meatballs.
Directions
- In a large bowl, grind a good amount of pepper and put 2 teaspoons of salt. Add eggs and whisk lightly.
- Add the beef and pork mince and mix thoroughly.
- Using a teaspoon as a measure, portion out the mix and roll into meatballs. We use 2 teaspoons per meatball.
- Add the vegetable oil, garlic, and butter in a large, deep frying pan or a wok and gently heat. Do not let the butter burn as it will give a bitter taste.
- Fry the meatballs a few at a time and allow them to drain in a colander.
- If you want to freeze the meatballs, portion them out into a zip-lock bag and add a bit of beef stock. 3-4 tablespoons does the trick. This will help when thawing them out.
