Basic Pork and Beef Meatballs
Servings: 23 Meatballs
Sometimes I like to mix it up a little and use a meatball for some of my recipes that is half ground beef and half ground pork. The ground pork mellows out some of the beef flavor which makes this meatball a great canvas for various sauces. There are a couple of different ways to categorize ground beef based on the cut of the meat and the percentage of fat. Pork on the other hand isn’t classified in the same way. Mixing meats like pork and beef are a pretty typical way of making meatballs. The nice thing is that you can choose the cut and fat percentage that you are comfortable with for the ground beef to compensate for the fat content found in the ground pork – which is usually about 70% lean. Another thing to keep in mind since pork has a higher fat content, it's important to drain your meatballs before adding them to the recipe that you would like to use them for. I do this every time I make both beef and pork meatballs to make sure the meatballs don't make the sauce I'm adding them to greasy.
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Ingredients
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1 cup breadcrumbs
- 2 eggs
- salt & pepper to taste
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a bowl combine ground meats, breadcrumbs, eggs and season to taste with salt and pepper.
- Take a scoop of the meat mixture and form a ball in your hands by gently rolling the meat around.
- Place your meatballs on a greased baking sheet and place in the oven. Bake for 22 mins.