Pork, Veal & Beef Pesto Meatballs (Three-Meat)
In this recipe, I decided to use a combination of meats to make pork, veal, and beef pesto meatballs. The end result – heavenly!
Equipment
Large mixing bowl
Food processor or blender
12-inch / 30cm non-stick or cast-iron skillet
Large heavy-bottomed pot or Dutch oven
Box grater or cheese grater
Instant-read thermometer
Splatter screen
Paper towel-lined plate (for draining)
Ingredients
½ pound ground beef (minced beef) - lean, 225g (minced beef)
½ pound ground pork (minced pork) - lean, 225g (minced pork)
½ pound ground veal - lean, 225g (minced veal)
1 large egg
1 large egg white
⅓ cup breadcrumbs - plain Italian breadcrumbs, 40g
¼ cup yellow onion - roughly chopped, about 1/4 of a medium onion, 40g
¼ cup mozzarella cheese - fresh ; finely grated, 30g- 1 ½ tablespoons basil pesto - 25g
- 1 ¼ teaspoons fine sea salt - or to taste
- 1 ½ teaspoons black pepper - coarsely ground
1 tablespoon basil - fresh ; finely chopped (or 1 teaspoon dried basil)
1 tablespoon parsley - finely chopped (or 1 teaspoon dried parsley)
4 tablespoons olive oil - extra-virgin ; fresh flat-leaf ; for frying, add more as needed between batches, 60ml
48 oz Marinara sauce (tomatoes, garlic, herbs, and onions - pasta sauce in southern hemisphere for Italian seafood dish) - or tomato pasta sauce ; for serving, 1.4 litres / about 6 cups
Instructions
- In a food processor or blender, mince yellow onion until puréed. With a cheese grater, grate fresh mozzarella into fine shreds. Set both aside.1/4 cup yellow onion, 1/4 cup mozzarella cheese
- In a large bowl, combine meats, egg, egg white, breadcrumbs, onion, cheese, pesto, and seasonings. Using wet hands, gently mix all ingredients until just combined — do not overwork the mixture. Keeping hands damp, roll into 15 meatballs (about the size of two golf balls, roughly 1.5 oz / 43g each).1/2 pound ground beef (minced beef), 1/2 pound ground pork (minced pork), 1/2 pound ground veal, 1 large egg, 1 large egg white, 1/3 cup breadcrumbs, 1/4 cup yellow onion, 1/4 cup mozzarella cheese, 1 1/2 tablespoons basil pesto, 1 1/4 teaspoons fine sea salt, 1 1/2 teaspoons black pepper, 1 tablespoon basil, 1 tablespoon parsley
- In a 12-inch (30cm) skillet, heat 2 tablespoons of the olive oil over medium-high heat. Working in batches of 4, cook meatballs until well browned on all sides and nearly crisp, about 10 minutes per batch. Transfer to a paper-towel-lined plate. Add remaining oil between batches as needed, and wipe out any burnt bits before adding fresh oil.4 tablespoons olive oil
- In a large pot or Dutch oven, heat tomato sauce over medium heat until it reaches a low boil. Carefully add the browned meatballs, reduce heat to low, and simmer partially covered for at least 1 hour and up to 6 hours, stirring gently every 30 minutes. The meatballs should reach an internal temperature of 160°F / 71°C. Serve over pasta or with crusty bread.48 oz Marinara sauce (tomatoes, garlic, herbs, and onions - pasta sauce in southern hemisphere for Italian seafood dish)
Notes
Storage: Cooked meatballs in sauce keep in an airtight container in the fridge for up to 4 days. Freeze in sauce in a zip-lock bag or freezer-safe container for up to 3 months.
Make-Ahead: Form and pan-fry the meatballs up to a day in advance; refrigerate on a lined tray, then add to sauce when ready to simmer.
Substitutions: Swap veal for a second portion of pork if veal is unavailable. Use gluten-free breadcrumbs for a gluten-free version. Store-bought basil pesto works well; avoid sun-dried tomato or red pepper pesto as they change the flavour profile.
Pro Tip: Keep your hands damp with cold water while rolling — the moisture prevents sticking and helps you shape smooth, even meatballs that brown uniformly. Always remove one meatball from each batch and cut through the middle to check doneness — no pink in the centre means they are fully cooked.
Reheating: Reheat gently in a covered saucepan over low heat for about 15 minutes. Avoid microwaving if possible, as it tightens the meat; if you must, add a splash of sauce and cover to trap steam.
Serving Suggestion: Serve over spaghetti or linguine, tucked into a crusty sub roll with extra mozzarella, or alongside creamy polenta and a peppery arugula salad.
Nutrition
Serving: 1servingCalories: 184kcalCarbohydrates: 7gProtein: 11gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 48mgSodium: 725mgPotassium: 426mgFiber: 2gSugar: 4gVitamin A: 491IUVitamin C: 7mgCalcium: 41mgIron: 2mg
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