Easy pork and beef meatballs

    40 min

    Meatballs, whether you serve them Italian style with pasta, tomato sauce and parmesan cheese or Swedish style with cream sauce, mashed potatoes and lingonberry jam, these savoury little spheres of beefy porky goodness are always epic.


    Derbyshire, England, UK
    21 people made this

    Makes: 20 meatballs

    • 4 butcher's pork sausage
    • 500g minced beef
    • 1 small onion, grated
    • 2 cloves of garlic, crushed
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • 1 good pinch of salt and pepper
    • 50g dry breadcrumbs
    • 1 egg, beaten

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Split the sausage skins and squeeze the meat into a large bowl.
    2. Add in the beef, onion, garlic, herbs, salt, pepper, breadcrumbs and egg.
    3. Mix and squeeze with your hands until everything is evenly distributed and the mixture has a fairly smooth consistency.
    4. Roll the mixture into about 20 equally sized balls and spread out evenly on a roasting tin. Place the tin in the fridge to firm up the meatballs.
    5. Preheat oven to 200 C / Gas 6.
    6. When the oven comes up to temperature, take the trays out of the fridge, put them in the oven and cook the meatballs until browned, 25 to 30 minutes.


    Swap out the thyme, basil and oregano for 1 teaspoon dill to get a slightly anglicised, but still delicious, version of Swedish meatballs.

    See it on my blog

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