Beef and Pork Meatballs

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I have many friends who have Italian grandmothers. They always say the best meatball is one made with more than just ground beef.  Using both ground beef and ground pork gives the meatballs a more complex flavor and adds richness that plain ground beef meatballs lack.

While the traditional Italian meatball recipes often call for breadcrumbs, we decided to leave them out of this version.  Honestly, it isn’t a necessary ingredient and will prevent our gluten-free friends and family from enjoying the meal.  The egg helps bind the ingredients together but can also be omitted.  Don’t be afraid to add different cheeses and herbs than those in this recipe.  Basil, oregano, Romano cheese, and Asiago cheese all work well.

These meatballs can be pan-fried or baked.  We find that baking them gives a more even doneness without over-browning.  If pan-frying, once they are browned, add them to a pot of tomato sauce to finish cooking.  It will add an incredible depth to your sauce!


  • 1 pkg Firsthand Foods ground beef
  • 1 pkg Firsthand Foods ground pork
  • 3 garlic cloves – minced
  • ¼ cup onion – minced
  • 2 Tbs. parsley – minced
  • 1 egg – whisked
  • 1 tsp. salt
  • 1/8 tsp. black pepper


  1. Preheat the oven to 375°F
  2. Place ground beef and pork in a large bowl. Add garlic, onion, parsley, egg, salt, and pepper.  Using clean hands, mix together until thoroughly combined.
  3. Using a 1 ½” scoop and your hands, make meatballs and place on a large sheet pan.
  4. Bake the meatballs for 25 minutes.  Turn the heat up to 400°F and continue to bake for 3 more minutes until meatballs are browned on top.

Makes 20 (1 ½” ) meatballs