This is my absolute favorite Italian meatball recipe, made with beef, pork and prosciutto. I have found that the fattier the ground meat you use, the more tender the meatballs and so I generally use ground chuck with a 80 percent lean, 20 percent fat mix. It is not overly fatty, but still has great flavor. I love the crisp exterior when the meatballs are pan fried but I also provide instructions below for baking your meatballs. A tip for creating perfect meatballs is to make sure that you don’t overwork the meat when you are using your hands to combine the ingredients.
The meatballs can be served over spaghetti with marinara sauce as pictured or tossed in marinara sauce and served with toasted focaccia bread. Meatballs aren’t traditionally served over spaghetti in Italy, that pairing is actually an Italian-American dish. Meatballs are typically an appetizer served in sauce on their own. If you have leftover meatballs I suggest making a meatball sub.
Beef, Pork & Prosciutto Italian Meatball Recipe
Table of contents
Key Ingredients in This Recipe
- Beef – I use a blend of 80% lean/ 20% fat ground beef. The fat adds flavor to the meatballs while also keeping them moist. A large portion of the fat renders out as the meatballs cook. Remember fat equals flavor!
- Pork – Ground pork typically comes from minced pork shoulder meat and is incredibly versatile. I like the flavor using both pork, beef and prosciutto adds to the meatball recipe.
- Prosciutto – My recipe incorporates prosciutto, which gives the meatballs extra meatiness and adds texture.
- Breadcrumbs – Using soaked breadcrumbs helps to keep the meat tender and moist while it is cooking and aids in binding the meatballs together. I use plain breadcrumbs rather than Italian in this recipe since the meatballs are seasoned with fresh herbs like oregano and parsley. I love making my own breadcrumbs out of leftover stale bread so it doesn’t go to waste.
How to Make Beef, Pork and Prosciutto Italian Meatball Recipe
Step 1: Combine milk and breadcrumbs.
Add the milk and breadcrumbs to a large mixing bowl and stir to combine.
Step 2: Mix the meatballs.
Add the the beef, pork, prosciutto, eggs, Parmesan, parsley, basil, oregano, and garlic to the breadcrumb mixture. Season with salt and pepper. Use your hands to blend the mixture, being careful not to over-mix.
Step 3: Portion out meatballs.
Divide the mixture into ¼ cup portions (88g) and roll into balls. Place them on a baking sheet until all the mixture is used.
Step 4: Cook meatballs in skillet in batches.
In a large skillet over medium heat add 2 tablespoons of the olive oil (26g) and heat through. Working in two batches, add half of the meatballs to the skillet and cook turning frequently, until browned on all sides and cooked through, about 8 minutes.
Step 5: Set meatballs aside.
Remove the meatballs to a plate. Add the remaining olive oil to the pan and repeat with the remaining meatballs.
Step 6: Toss in sauce.
Warm the marinara sauce in a pot or pan then add the meatballs and simmer turning in the sauce.
Step 7: Cook pasta.
Bring a large pot of water to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain and return the pasta to the pot and toss with ladles of the marinara sauce.
Step 8: Assemble and serve.
Serve the meatballs hot over the spaghetti and marinara and top with ladles of sauce. Garnish with cheese. Serve hot.
Tips and Tricks for This Recipe
Swaps and substitutions
- While I love the well-rounded flavor of using a combination of beef, pork and prosciutto you can swap any combination of ground meat.
- Panko breadcrumbs can be swapped for the plain Italian breadcrumbs if needed.
- The marinara sauce can be swapped for another favorite pasta sauce. I like this spicy vodka sauce served with rigatoni as well.
How to Store leftover meatballs
Any leftover meatballs can easily be added to a resealable plastic bag and frozen until ready to reheat. Either store raw then thaw and continue to sauté as noted in the recipe. You can also store the meatballs sautéed and bake to reheat.
How to Bake meatballs
When making larger batches of meatballs I find it easiest to bake them rather than pan-frying them. Bake in the oven at 400ºF (200ºC) until cooked through, about 20 to 25 minutes.
Other Recipes to Try
If you enjoy this meatball recipe, I recommend checking out some of these:
- Meatball Subs with Spicy Beef and Pork Meatballs
- Meatball Sub Soup
- Garlic Knot Meatball Sliders
Beef, Pork & Prosciutto Italian Meatball Recipe
PrintPin
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Serves 18 meatballs
US Customary – Metric
Ingredients:
- 1 cups plain breadcrumbs
- 2/3 cup whole milk
- 4 ounces chopped prosciutto, about ½ cup
- 1 pound ground beef, 80% lean/ 20% fat
- 1 pound ground pork
- 2 eggs, lightly beaten
- 2/3 cup grated Parmesan cheese
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 6 garlic cloves, chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- Marinara sauce of choice, warmed
- 1 pound spaghetti
- Grated Parmesan cheese, for serving
Instructions:
Add the milk and breadcrumbs to a large mixing bowl and stir to combine.
Add the the beef, pork, prosciutto, eggs, Parmesan, parsley, basil, oregano, and garlic to the breadcrumb mixture. Season with salt and pepper. Use your hands to blend the mixture, being careful not to over-mix.
Divide the mixture into ¼ cup (88g) portions and roll into balls. Place them on a baking sheet until all the mixture is used.
In a large skillet over medium heat add 2 tablespoons of the olive oil (26g) and heat through. Working in two batches, add half of the meatballs to the skillet and cook turning frequently, until browned on all sides and cooked through, about 8 minutes.
Remove the meatballs to a plate. Add the remaining olive oil to the pan and repeat with the remaining meatballs.
Warm the marinara sauce in a pot or pan then add the meatballs and simmer turning in the sauce.
Bring a large pot of water to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain and return the pasta to the pot and toss with ladles of the marinara sauce.
Serve the meatballs hot over the spaghetti and marinara and top with ladles of sauce. Garnish with cheese. Serve hot.
DID YOU MAKE THIS?
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES!@cookingwithco*cktailrings
