Every couple of weeks Zak asks me to make meatballs and he loves them spicy! These spicy pork & beef meatballs with rice are a winner because it makes a huge batch so he can have them for meal prep during the week, and there's a heap left in the freezer for those busy weeknights when you don't feel like cooking.
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Why you'll love this recipe
Budget-friendly mince. A tasty way to use affordable mince, like my marry me chicken meatballs or spaghetti bolognese with vegetables.
Big batch for meal prep. You'll have some for meal prep and heaps leftover for the freezer. Try my bulk chicken protein meal preps and soups and stews for more freezer-friendly options.
Skillet or oven. You can cook these in batches on the stove (perfect for summer months when you don't want to turn the oven on). But DW, I've given instructions for both.
Versatile. Instead of serving with rice and baking the meatballs on their own, try adding them in place of the sausages in my gnocchi tomato bake.
Ingredients and substitutions
Beef and pork mince. Combining gives the robustness from beef with the pork adding a little more fat for juiciness.
You could also use other ground mince if you choose (like turkey or chicken).
Vegetables. I'm all about adding in secret veggies where possible - like my turkey bolognese - because it bulks out the mince, while adding in those essential micronutrients active individuals need.
Spices. Because Zak loves these spicy (like my spicy pad thai recipe), I add in paprika, cayenne pepper, hot sauce and chilli flakes. You can add as much as you like, or as little as you like depending on your tolerance.
I use a combination of onions, garlic, carrots and zucchini. Thinly grated makes it easy to add into the ground meat.
Rice. As you can see in the images, for meal prepping, I served these with rice. But you can opt for pasta or other grains of your choosing.
Please check the recipe card for full list of ingredients and quantity.
How to make meatballs
Step 1: Preheat your oven to 180°C and/or prep your skillet on medium-high heat.
Step 2: In a large bowl, combine beef, pork, onions, garlic, eggs, breadcrumbs, olive oil, paprika, salt, pepper, cayenne, chilli flakes, carrots, and zucchini.
Step 3: Mix gently until just combined (don't overwork).
Step 4: Shape into even balls-about golf ball size.
Cook on skillet: Heat a little oil in your skillet over medium-high heat. 6. Sear meatballs in batches, 2-3 minutes per side, until browned and cooked through.
Bake in oven: Line a baking tray with parchment paper. 6. Place meatballs on tray and bake for 18-20 minutes, or until fully cooked.
My Top Tips
Uniform portioning. Use a cookie scoop or spoon to make same-sized meatballs for even cooking.
Chill before cooking. Refrigerate shaped meatballs 15 minutes-helps them hold shape.
Recommended Equipment
All you need is a https://www.amazon.com.au/Pyrex-Glass-Mixing-Bowl-3-Piece/dp/B00LGLHUA0?crid=3K67MDFB1CYEH&keywords=glass%2Bbowl&qid=1696890790&sprefix=glass%2Bbowl%2Caps%2C304&sr=8-7&th=1&linkCode=ll1&tag=athletelunchb-22&linkId=5cce270ce7432cadfd8b96209aff18b0&language=en_AU&ref_=as_li_ss_tl, a solid skillet or oven tray, and optionally a cookie scoop to speed up your prep and ensure even meatballs.
If you're planning to serve with rice, I highly recommend a rice cooker (but this is of course optional and there are lots of ways to cook rice)
Meal prep and leftovers
You want to make sure your meal preps are balance with a source of protein, carbs and veggies. You actually have all components in the meatballs - but they are very heavy in protein so you may want to serve with a side of rice or pasta.
If you want extra veggies, consider serving with some bbq mediterranean vegetables or a side of salad.
Storing pork and beef meatballs
Make sure to let the meatballs cool completely (no more than 2 hours) at room temperature then store in an airtight container for up to 4 days. They may get excess moisture because of the pork, so if you don't want this, line the container with a paper towel to absorb.
If storing with rice or pasta, store on opposite sides of the container so the excess moisture doesn't seep into the grains.
Reheating
Microwave for 1-2 minutes, turning halfway through for even heating. Alternatively, reheat in a skillet with a splash of water, broth, or sauce over low heat to keep them moist.
If reheating with rice, add a cube of ice to the rice to help it gain back some moisture.
Freezing leftover meatballs
There are plenty of meatballs in this recipe so you will have lots leftover to freeze.
To freeze quickly (and stop them from sticking together), add in a single layer on a lined tray, freeze for a couple of hours and then transfer to freezer bags or containers. They'll keep for 3-6 months.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
They're moderately spicy with cayenne, chilli flakes, and optional hot sauce. You can dial it down or omit spice completely. Alternatively, you could add some other herbs and spices like Italian seasoning, basil, rosemary etc.
The pork adds natural fat while carrots, zucchini, eggs, and olive oil help bind and keep things juicy-even with lean mince. Grating the veggies finely and not overcooking also helps preserve moisture inside without adding more oil.
Definitely. Shape the raw meatballs, freeze on a tray, then transfer to bags or containers. This way you can cook them fresh whenever needed without defrosting the entire batch.
Other ground meat meal preps
Or, you can have a browse through my ground mince meal preps for more delicious eats.
Recipe
Spicy Pork and Beef Meatballs with Rice
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Equipment
- Cookie scoop
- Large skillet or oven tray
- Food Processor, optional, for grating
Ingredients
- 1 kg (2 lb) lean mince beef
- 800 g (1 ¾ lb) pork mince
- 2 brown onions
- 2 garlic heads
- ¼ cup paprika
- 2 eggs
- ½ cup breadcrumbs
- 2 tablespoon salt
- 1 tablespoon ground pepper
- 1 tablespoon cayenne pepper, adjust to preference
- 3 tablespoon hot sauce, adjust to preference
- 1 tablespoon chilli flakes, adjust to preference
- 2 carrots
- 2 zucchinis
- 400 g (2 cups) rice, yields approx.6 cups. if freezing half the batch, make half the rice.
Instructions
Prepare
- If cooking in the oven, preheat to 180°C (360°F). If using a skillet, skip this step.
- Prepare 400 g (2 cups) rice according to your preferences or follow my tips and tricks.
- Finely dice: 2 brown onions, 2 garlic heads
- Grate: 2 carrots, 2 zucchinis
- Mix together: 1 kg lean mince beef, 800 g (1 ¾ lb) pork mince, 2 brown onions, 2 garlic heads, ¼ cup paprika, 2 eggs, ½ cup breadcrumbs, 2 tbsp salt, 1 tbsp ground pepper, 1 tbsp cayenne pepper, 3 tbsp hot sauce, 1 tbsp chilli flakes, 2 carrots, 2 zucchinis.
- Using your hands or a cookie scoop, make golf sized meatballs (this mixture will make about 50)
Cook
- If cooking with a skillet, heat with a small amount of olive oil on medium-high. Sear meatballs in batches, 2-3 minutes per side, until browned and cooked through.
- If cooking in the oven, Line a baking tray with parchment paper.
- Place meatballs on tray and bake for 18-20 minutes, or until fully cooked. (they'll be slightly golden on top and firm).
- Serve over rice or other grains.
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