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Dinner recipe · from the recipe book

Skillet Beef and Pork Meatballs with Salsa Verde

Juicy, well-browned beef and pork meatballs topped with a bright parsley-basil-caper sauce, served with crusty bread and a crisp romaine, cucumber and cherry tomato salad.

Skillet Beef and Pork Meatballs with Salsa Verde

Ingredients

  • 12 oz340 gGround beef, 90% lean
  • 8 oz220 gGround pork, 84% lean
  • ⅓ cup40 gPlain dry breadcrumbs
  • ¼ cup (60 ml)60 gMilk, 2%
  • 1 large50 gEggsbeaten
  • ¼ cup grated25 gGrated Parmesan
  • 4 cloves12 gGarlicminced
  • ½ cup chopped80 gYellow onionfinely grated
  • 2 tsp2 gDried oregano
  • ½ tsp3 gSalt
  • ¾ tsp2 gBlack pepper
  • 3½ tbsp45 gOlive oil
  • ⅔ cup chopped40 gFresh parsleyfinely chopped
  • ⅔ cup leaves15 gFresh basilfinely chopped
  • 1½ tbsp15 gCaperschopped
  • 2 tbsp30 gLemon juice
  • ½ tsp1 gCrushed red pepper
  • 6 cups chopped280 gRomaine lettucechopped
  • 2 cups sliced200 gCucumbersliced
  • 1⅓ cups200 gCherry tomatoeshalved
  • 2¾ tsp15 gBalsamic vinegar
  • 8 slices256 gWhole-wheat breadtoasted

Steps

  1. In a large bowl, stir the breadcrumbs into the milk and let them soak for 5 minutes.
  2. Add the beef, pork, egg, Parmesan, onion, oregano, two-thirds of the garlic, two-thirds of the salt and half of the black pepper to the soaked breadcrumbs. Mix gently until just combined.
  3. With damp hands, roll the mixture into 20 meatballs, about 1.5 inches each.
  4. Heat 15 g of the olive oil (one-third) in a large skillet over medium heat. Brown the meatballs on all sides, about 8 minutes, then cover, lower the heat and cook 6 to 8 minutes more, until they reach 160°F (71°C) in the center.
  5. While the meatballs cook, make the herb sauce: in a small bowl, stir together the parsley, basil, capers, the remaining one-third of the garlic, the red pepper flakes, 20 g of the lemon juice (two-thirds) and 20 g of the olive oil (another third).
  6. For the salad, toss the romaine, cucumber and cherry tomatoes with the remaining 10 g of olive oil, the balsamic, the remaining 10 g of lemon juice, the remaining one-third of the salt and the remaining half of the black pepper.
  7. Toast the bread slices.
  8. Spoon the herb sauce over the meatballs and serve with the salad and toasted bread.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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