Beef & Pork Meatballs with Whole-Grain Pasta & Side Salad

Serves: 4  Time: 40 min

Ingredients

For meatballs

• ½ lb ground Wagyu Angus beef

• ½ lb ground Mangalitsa Old Spot pork

• 1 egg

• ⅓ cup whole-grain breadcrumbs

• 2 tbsp grated onion

• 1 clove garlic, minced

• 1 tsp salt, ½ tsp pepper, 1 tsp Italian seasoning

For sauce & pasta

• 2 cups crushed tomatoes

• 1 tsp olive oil

• 8 oz whole-grain pasta

• Mixed greens + vinaigrette for side salad

Directions

1. Safe prep: Wash hands and sanitize all surfaces before and after handling raw meat. Keep raw meat separate from other foods.

2. Mix ingredients in a clean bowl and form 1½-inch meatballs.

3. Brown meatballs in olive oil over medium heat 2–3 min per side.

4. Simmer in sauce: Add tomatoes, cover, and cook 15–20 min until fully done.

   • ✅ USDA Safe Internal Temperature: Ground beef & pork mixture must reach 160°F.

5. Cook pasta per package; drain and toss with sauce.

6. Serve immediately. Refrigerate leftovers within 2 hours.

7. Reheating guideline: Heat leftovers to at least 165°F before serving again.

   USDA Source: Ground Meat and Food Safety (FSIS)