Simple Ground Pork and Beef Meatballs Recipe: Meatballs So Easy, Even Your Dog Wants In

Ever crave a dinner that feels like you tried way harder than you actually did? You’re in luck.

These ground pork and beef meatballs are packed with flavor, tender, and ready to impress—even if you’re just impressing yourself.

No complicated steps or weird stuff, just old-school comfort you can whip up any night.

Your kitchen will smell amazing. Your stomach will thank you.

Friends—or that one picky family member—might even ask for seconds. All you need is a handful of everyday stuff, a couple of bowls, and a willingness to get your hands a little messy (gloves optional, chef’s hat highly encouraged if you’re feeling it).

Ready for meatballs that are easy, juicy, and guaranteed to vanish fast?

Let your inner chef take over. This might be the easiest meatball recipe you’ll ever make.

Equipment

You don’t need fancy gadgets—just the basics and a little muscle.

• Large mixing bowl: Big enough to hold all your meaty hopes and dreams, or at least the pork and beef.
• Baking sheet: For lining up those little meatball soldiers.
• Parchment paper or aluminum foil: For easy clean-up, because nobody dreams about scrubbing pans.
• Measuring cups and spoons: So your “pinch of salt” doesn’t turn into “ocean level.”
• Whisk or fork: Helpful for beating eggs or showing off your very specific kitchen tool collection.
• Spatula or sturdy spoon: For mixing it all together—even the stubborn bits at the bottom.
• Small ice cream scoop or your clean hands: For portioning out meatballs like a kitchen pro or a lunch lady. Your choice.
• Oven (or stovetop and skillet): Either works for cooking, but your oven is less likely to judge your flipping technique.

Keep it simple, keep it clean, and keep your spatula ready for action.

Ingredients

Ready to make meatballs so good you’ll want to brag a little? Here’s what you need to grab from your kitchen (or the store, if yours is as empty as your motivation on a Monday).

Don’t panic if your parsley turns out to be cilantro. The world won’t end—but your meatballs might taste a little…unexpected.

Tip: Soak the panko in milk before mixing, or you’ll miss out on those soft, juicy meatballs everyone (even your picky cousin) loves.

You can swap out beef or pork for ground chicken or turkey. Just expect to be judged (gently) by your Italian grandma.

Want more ideas? Check out this meatball recipe for inspiration.

Instructions

• First, grab a large bowl. This is your meatball mixing arena. Dump in your ground pork, ground beef, breadcrumbs, Parmesan, eggs, garlic, onion, salt, pepper, and any dried herbs you want.
• Time to get messy. Use your clean hands to mix everything together. Channel your inner chef—or your inner kid, playing with food. Mix just until combined.
• Take some of the mixture and roll it into balls. You want them to be about the size of a golf ball. If you go bigger, your meatballs may be more “meatloaf” than “meatball.”
• Set the meatballs on a plate or a baking sheet as you go. Try to make them the same size so they cook evenly. Your oven will thank you.
• Preheat your oven. Place the meatballs on a lined baking sheet. Bake until browned and cooked through. Give them a gentle poke to make sure they’re not squishy in the middle.
• If you want to brown them more, you can pan-fry them first, then finish cooking in the oven. Or you can drop them directly into your sauce and let them simmer. It’s your kitchen—no one is judging.
• Let the meatballs cool for a minute before serving. Otherwise, your taste buds might rebel. Enjoy!

What You Should Know Before You Start

Making meatballs isn’t rocket science, but there are a few things to keep in mind if you want them to turn out just right.

Go for beef that’s 80/20 if you want meatballs that are juicy and flavorful. Pork keeps everything tender, so you don’t end up with something that could double as a hockey puck.

Don’t overwork the mixture. Mixing with your hands really does make a difference, but don’t squeeze the life out of it—gentle is best.

Try to keep the meatballs the same size. That way, they cook evenly and you don’t have to guess which ones are done.

If you’re not sure about your oven, check the meatballs a minute or two early. Nobody likes dry meatballs, right?

And don’t sweat it if you want to swap in ground chicken or turkey. Just keep an eye on the cooking time, since leaner meats dry out faster.

Oh, and simmering them in sauce? It’s not just for flavor—it helps keep them moist, too.

Frequently Asked Questions

No culinary cape required for these meatballs—they’re simple but packed with classic flavor.

Whether you bake or fry, want homemade or store-bought sauce, or worry about crumbling meatballs, there’s a straight answer to keep your dinner drama-free.

Do I need a culinary degree to whip up these magic balls of meaty delight?

Absolutely not. If you can mix ground meat and roll balls with your hands, you’re all set.

Fancy hats and chef’s certificates are optional, not required.

Is it better to bake these saucy spheres in the oven or to fry them to a crisp on the stove?

Baking is easy, keeps mess to a minimum, and gives meatballs a nice brown edge.

Frying makes a crispier crust and a richer flavor but requires more attention. Oven baking is the top choice for hands-off cooks who want juicy results, like these oven-baked pork and beef meatballs.

Can you spill the beans on how to get that old-school beef and pork meatball charm?

Use equal parts pork and beef for the best mix of flavor and juiciness.

Add bread crumbs, eggs, onions, garlic, a sprinkle of Italian herbs, and a cozy tomato sauce. This classic mix gives you that timeless taste every time, just like Italian-style beef and pork meatballs.

What’s the secret to keeping meatballs from morphing into meat cubes during cooking?

Gentle hands are key. Don’t pack the meatballs too tightly when you roll them.

Make sure you add eggs and plenty of breadcrumbs so the mixture binds but doesn’t turn into a brick in the oven.

If I don’t have granny’s tomato sauce, will store-bought sauce make my meatballs any less magnificent?

No shame in the jar game. Most store-bought sauces work great and save you time.

If you want to jazz things up, add a pinch of fresh garlic, chopped basil, or a splash of olive oil to the sauce.

Are breadcrumbs really the secret weapon for perfect meatballs?

Absolutely, breadcrumbs work magic when it comes to keeping meatballs moist and tender. Without them, you might end up with tough, rubbery lumps that nobody wants to eat.

They also help meatballs keep their shape. If you’re after a juicy meatball, this is one trick you shouldn’t ignore—trust me.