Pork & Beef meatballs! Great to make ahead and freeze. Personally, I make them with meat I get fresh from my local farms. Something about the fresh beef and Guinea Hog pork really makes these stand out! That being said, any beef and pork will do just fine. As always, pay close attention to the pork you buy. Most pork from the grocery store has a salt solution added called a “brine” which significantly increases the sodium content of the meat.


Pork and Beef Meatballs
Prep Time15 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Italian
Keyword: meatballs
Servings: 18 Balls
Calories: 150kcal


  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 1 Egg
  • 1 Tbsp Lea & Perrins Reduced Sodium Worcestershire Sauce
  • 10 oz Rotel No Salt Added drained
  • 1 tsp Rosemary Spice
  • 1 tsp Thyme Spice
  • 1 tsp Basil Spice
  • 1 Cup Panko Bread Crumbs


  • Preheat oven 425°F
  • Combine all ingredients in a large bowl, mix together until well combined
  • Form into balls, makes about 18 just bigger then a golf ball
  • place on foil lined baking sheet
  • Bake for 25 minutes or until internal temp reaches 165°F


Calories: 150kcal | Carbohydrates: 3g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 73mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
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