If you have ground beef and ground pork in the refrigerator, you have the makings of far more than meatloaf. This versatile combination works beautifully in meatballs, burgers, tacos, pasta, casseroles, stuffed peppers, cabbage rolls, chili, breakfast skillets, and dumplings.
Pork adds richness and tenderness, while beef contributes a deeper savory flavor. A 50/50 blend is a useful starting point for many dishes, but the ideal ratio depends on the recipe and the fat content of the meat.
This collection includes 12 practical recipes, quick dinner ideas, beef-to-pork ratio guidance, freezer tips, substitutions, meal-prep strategies, and food-safety information for handling ground meat.
Quick Answer
Some of the most useful ground beef and ground pork recipes include meatballs, meatloaf, burgers, tacos, Bolognese, stuffed peppers, cabbage-roll skillet, chili, rice skillet, breakfast hash, baked ziti, and dumplings. For many recipes, a 50/50 beef-to-pork blend is a practical starting point, although the best ratio depends on the dish and the fat content of the meat.
For food safety, cook ground beef and pork to an internal temperature of 160°F measured with a food thermometer. Raw ground meat should generally be refrigerated for 1–2 days or frozen, while cooked leftovers generally keep for 3–4 days in the refrigerator.
Ground meat should reach 160°F internally. Check the thickest part with a food thermometer rather than relying on color alone.
Best Ground Beef and Ground Pork Recipes at a Glance
| Recipe | Best For | Time | Cooking Method |
|---|---|---|---|
| Beef-Pork Meatballs | Pasta and meal prep | About 40 min | Oven + sauce |
| Classic Meatloaf | Family dinner | About 1 hr | Oven |
| Beef-Pork Burgers | Cookouts | About 25 min | Skillet or grill |
| Taco Filling | Quick dinner | About 25 min | Skillet |
| Bolognese | Weekend pasta | About 1 hr | Stovetop |
| Stuffed Peppers | Family dinner | About 1 hr | Oven |
| Cabbage Roll Skillet | Comfort food | About 40 min | Stovetop |
| Beef-Pork Chili | Cold-weather meals | About 50 min | One pot |
| Beef-Pork Rice Skillet | Weeknight dinner | About 35 min | One pan |
| Breakfast Hash | Breakfast or brunch | About 30 min | Skillet |
| Baked Ziti | Potlucks | About 55 min | Oven |
| Asian-Inspired Dumplings | Appetizers or dinner | About 45 min | Stovetop |
How to Choose the Right Beef-to-Pork Ratio
The best beef-to-pork ratio isn’t universal. The ideal blend depends on the fat content of the meats, cooking method, cooking time, and how strongly you want the beef flavor to come through.
A 50/50 mixture is particularly versatile for meatballs and meat sauces. Beef-heavy mixtures emphasize beef flavor, while pork-heavy blends can provide more of the richness associated with pork.
Useful Starting Ratios
| Ratio | Useful For | Flavor / Texture |
|---|---|---|
| 50% beef + 50% pork | Meatballs, meat sauce, cabbage rolls, stuffed peppers | Balanced beef flavor with added richness |
| 2 parts beef + 1 part pork | Beef-forward meat dishes | Stronger beef character with some added richness |
| 3 parts beef + 1 part pork | Burgers and beef-forward meatloaf | More pronounced beef flavor |
| More pork than beef | Dumplings and sausage-style mixtures | More pronounced pork flavor |
| Lean beef + regular ground pork | Recipes needing extra richness | Can add richness without an especially fatty beef blend |
Beef and Pork Meatballs
Tender, savory, and versatile enough for pasta night, sandwiches, appetizers, or meal prep.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 cup plain breadcrumbs
- ½ cup milk
- 1 large egg
- ½ cup finely grated Parmesan
- 3 garlic cloves, minced
- ¼ cup finely chopped parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 24 ounces marinara sauce
Preparation
- Heat the oven to 400°F.
- Combine breadcrumbs and milk and let them stand for several minutes.
- Add beef, pork, egg, Parmesan, garlic, parsley, seasoning, salt, and pepper.
- Mix gently until just combined.
- Shape into evenly sized meatballs.
- Arrange on a lightly greased or parchment-lined baking sheet.
- Bake until the centers reach 160°F.
- Warm the marinara and add the cooked meatballs.
- Simmer gently for several minutes before serving.
Serving Ideas
Serve with spaghetti, toasted rolls, polenta, or a simple green salad. For appetizers, make smaller meatballs and serve them with toothpicks and warm marinara.
Storage
Refrigerate cooked meatballs promptly and use within 3–4 days, or freeze for longer storage.
Classic Beef and Pork Meatloaf
A hearty family-style meatloaf where pork adds richness and beef provides the familiar savory flavor.
Ingredients
- 1½ pounds ground beef
- ½ pound ground pork
- 1 cup plain breadcrumbs
- ½ cup milk
- 1 large egg
- ½ small onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 teaspoon salt
- ½ teaspoon black pepper
Glaze
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
Method
- Heat the oven to 350°F.
- Combine breadcrumbs and milk.
- Add beef, pork, egg, onion, garlic, Worcestershire sauce, ketchup, salt, and pepper.
- Mix gently until evenly combined.
- Shape into a loaf on a lined baking sheet or use a loaf pan.
- Mix the glaze ingredients and spread half over the top.
- Bake until the center reaches 160°F.
- Brush with the remaining glaze during the final part of cooking.
- Rest for about 10 minutes before slicing.
Beef and Pork Burgers
A simple beef-pork burger that stays juicy when the patties are handled gently.
Ingredients
- 1 pound ground beef
- ½ pound ground pork
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 6 burger buns
- Cheese, lettuce, tomato, onion, and pickles
Method
- Combine beef, pork, Worcestershire sauce, garlic powder, and onion powder.
- Divide into six portions.
- Shape gently into patties slightly wider than the buns.
- Season the outside with salt and pepper.
- Cook in a hot skillet or on a grill.
- Verify the center reaches 160°F.
- Add cheese during the final moments if desired.
- Serve immediately on toasted buns.
Best Toppings
- Cheddar + barbecue sauce + pickles
- Swiss + mushrooms + caramelized onions
- Pepper jack + jalapeños + avocado
- American cheese + shredded lettuce + special sauce
- Feta + cucumber + tomato + tzatziki
Quick Beef and Pork Tacos
A fast skillet dinner with flexible seasoning and an easy topping bar.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ cup tomato sauce
- Salt and pepper
- Corn or flour tortillas
Method
- Heat a large skillet over medium-high heat.
- Add beef, pork, and onion.
- Cook while breaking the meat into small pieces.
- Add garlic and spices.
- Continue cooking until fully cooked.
- Stir in tomato sauce.
- Simmer until the mixture thickens.
- Taste and adjust seasoning.
- Serve in warm tortillas.
Topping Bar
Shredded lettuce, diced tomatoes, avocado, cheddar or Monterey Jack, pickled onions, cilantro, lime wedges, salsa, and sour cream all work well.
Beef and Pork Bolognese
A rich meat sauce suited to pasta, lasagna, baked pasta, Sunday dinner, or meal prep.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 medium onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 1 cup beef or chicken broth
- ½ cup whole milk
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper
- 1 pound spaghetti or other pasta
- Parmesan for serving
Method
- Brown beef and pork in a large Dutch oven.
- Break the meat into small pieces.
- Add onion, carrot, and celery and cook until softened.
- Stir in garlic and tomato paste.
- Add crushed tomatoes and broth.
- Reduce heat and simmer gently.
- Stir in milk toward the end.
- Adjust seasoning.
- Serve over cooked pasta with Parmesan.
Beef and Pork Stuffed Peppers
Bell peppers filled with seasoned beef and pork, rice, tomato sauce, and cheese make a satisfying family meal.
Ingredients
- 6 large bell peppers
- 1 pound ground beef
- ½ pound ground pork
- 2 cups cooked rice
- 1 small onion, diced
- 2 garlic cloves, minced
- 1½ cups tomato sauce
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- Salt and black pepper
Method
- Heat oven to 375°F.
- Cut the tops from the peppers and remove the seeds.
- Brown beef, pork, and onion.
- Add garlic, seasoning, and half the tomato sauce.
- Stir in cooked rice.
- Fill peppers with the mixture.
- Place in a baking dish with remaining sauce.
- Cover and bake until peppers soften and filling reaches 160°F.
- Uncover, add cheese, and bake until melted.
Unstuffed Beef and Pork Cabbage Roll Skillet
Get the comforting flavor of cabbage rolls without blanching leaves or assembling individual rolls.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 small green cabbage, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 1 can diced tomatoes
- 2 cups tomato sauce
- 2 cups cooked rice
- 1 teaspoon paprika
- 1 teaspoon dried dill
- Salt and pepper
- Sour cream and fresh dill
Method
- Brown beef, pork, and onion in a large skillet.
- Add garlic and paprika.
- Stir in chopped cabbage.
- Cook until the cabbage begins to soften.
- Add tomatoes and tomato sauce.
- Cover and simmer until cabbage is tender.
- Stir in cooked rice.
- Season with dill, salt, and pepper.
- Serve with sour cream and fresh dill.
Beef and Pork Chili
A hearty one-pot option for game day, family dinners, or cold-weather weekends.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 onion, diced
- 1 bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 28 ounces crushed tomatoes
- 2 cans beans, drained and rinsed
- 1 cup beef broth
- Salt and pepper
Method
- Brown beef and pork in a large pot.
- Add onion and bell pepper.
- Cook until softened.
- Stir in garlic and spices.
- Add tomatoes, beans, and broth.
- Bring to a gentle simmer.
- Cook uncovered until the chili thickens.
- Taste and adjust seasoning.
Chili Toppings
Try shredded cheddar, sour cream, sliced jalapeños, diced avocado, green onions, cilantro, or crushed tortilla chips.
One-Pan Beef and Pork Rice Skillet
A practical weeknight combination of meat, rice, vegetables, and melted cheese.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 1½ cups long-grain white rice
- 2½ cups beef broth
- 1 can diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 cup corn
- 1 cup shredded cheddar
- Salt and pepper
Method
- Brown beef, pork, onion, and pepper in a large skillet.
- Drain excess grease if needed.
- Add garlic, paprika, and cumin.
- Stir in rice.
- Add broth and tomatoes.
- Bring to a simmer.
- Cover and cook until rice is tender.
- Stir in corn.
- Top with cheese and cover briefly until melted.
Beef and Pork Breakfast Hash
A substantial skillet breakfast that works especially well with leftover cooked meat and potatoes.
Ingredients
- ½ pound ground beef
- ½ pound ground pork
- 1½ pounds potatoes, diced
- 1 small onion, diced
- 1 bell pepper, diced
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper
- 4–6 eggs
- Green onions
Method
- Cook potatoes in a large skillet until browned and tender.
- Add onion and bell pepper.
- Cook until softened.
- Add beef and pork.
- Break apart and cook until the meat reaches 160°F.
- Season with paprika, garlic powder, salt, and pepper.
- Make small wells in the hash.
- Crack an egg into each well.
- Cover and cook until the eggs reach your preferred doneness.
Serving Idea
Finish with hot sauce, avocado, shredded cheese, salsa, or green onions.
Beef and Pork Baked Ziti
A crowd-friendly baked pasta with rich meat sauce, creamy ricotta, and melted mozzarella.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 pound ziti or penne
- 24 ounces marinara sauce
- 15 ounces ricotta
- 1 large egg
- 2 cups shredded mozzarella
- ½ cup grated Parmesan
- 1 teaspoon Italian seasoning
- 2 garlic cloves, minced
Method
- Heat oven to 375°F.
- Cook pasta until just tender, then drain.
- Brown beef and pork.
- Add garlic and Italian seasoning.
- Stir in marinara.
- Mix ricotta with egg and Parmesan.
- Combine pasta with some meat sauce.
- Layer pasta, meat sauce, ricotta mixture, and mozzarella.
- Repeat layers.
- Bake covered until hot, then uncover and bake until bubbling.
Beef and Pork Dumplings
Ginger, garlic, scallions, soy sauce, and sesame oil give the same beef-pork combination a completely different flavor profile.
Filling
- ½ pound ground beef
- ½ pound ground pork
- 2 scallions, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- ¼ teaspoon black pepper
- Dumpling wrappers
Method
- Combine beef, pork, scallions, garlic, ginger, soy sauce, sesame oil, vinegar, and pepper.
- Place a small amount of filling in each wrapper.
- Moisten the wrapper edges.
- Fold and seal carefully.
- Steam or pan-cook the dumplings.
- Check that the filling reaches 160°F.
Dipping Sauce
Mix soy sauce with rice vinegar, sliced scallions, chili crisp, or a little sesame oil.
Ground Beef and Pork Recipes for 30-Minute Dinners
When time matters, choose recipes where the meat cooks quickly in a shallow pan or where cooked ingredients can be assembled rapidly.
Ground Beef and Pork Recipes Without Tomato Sauce
Tomato sauce is useful, but it doesn’t have to define this meat combination. Beef and pork also work with creamy sauces, gravy, soy-based seasonings, herbs, mushrooms, and simple pan sauces.
- Swedish-style meatballs with creamy gravy
- Beef-pork breakfast hash with eggs
- Japanese-style hambagu with onion sauce
- Asian-inspired dumplings with ginger and scallions
- Mushroom burgers with Swiss cheese
- Beef-pork stroganoff with mushrooms and sour cream
- Savory breakfast patties with sage and thyme
- Cabbage skillet with garlic and herbs
Ground Beef and Pork Recipes for Meal Prep
One of the easiest approaches is to cook a neutral ground-meat base, then transform portions into different meals throughout the week.
| Meal | What to Add |
|---|---|
| Taco bowls | Cumin, chili powder, salsa, rice, and beans |
| Pasta sauce | Marinara and Italian herbs |
| Breakfast hash | Potatoes, peppers, and eggs |
| Quesadillas | Cheese and tortillas |
| Stuffed peppers | Rice and tomato sauce |
| Chili | Beans, tomatoes, broth, and chili spices |
Freezing Ground Beef and Pork
Both raw and cooked ground meat can be frozen safely when handled properly. Raw ground meat should generally be used or frozen within 1–2 days after purchase, while cooked leftovers generally keep for 3–4 days in the refrigerator.
- Divide large batches into meal-sized portions.
- Remove as much air as practical from freezer packaging.
- Label packages with the food and date.
- Flatten freezer bags so they stack efficiently.
- Freeze cooked meat after it has cooled appropriately.
- Thaw meat in the refrigerator, cold water, or microwave.
- Don’t leave perishable meat sitting at room temperature to thaw.
Food kept continuously frozen at 0°F remains safe from bacterial growth, although quality can decline over extended storage.
How to Keep Ground Beef and Pork Juicy
Avoid Overmixing
Mix meatball, burger, and meatloaf mixtures only until the ingredients are distributed. Heavy mixing can produce a dense texture.
Don’t Automatically Add Oil
If the beef and pork already contain plenty of fat, extra oil can make the finished dish greasy.
Brown Before Adding Liquid
For sauces and skillet meals, allow the meat enough contact with the hot pan to develop browned edges before adding broth or tomatoes.
Use a Thermometer
Ground meat can look browned before the center is safely cooked. A food thermometer is the reliable way to verify doneness.
Let Meatloaf Rest
A short rest makes slicing easier and gives the juices time to redistribute.
Substitutions for Ground Beef and Pork Recipes
| If You Don’t Have | Try | Best For |
|---|---|---|
| Ground pork | Ground turkey | Meatballs, meatloaf, tacos |
| Ground beef | Ground turkey | Tacos, casseroles, skillet meals |
| Breadcrumbs | Panko | Meatballs, meatloaf |
| Breadcrumbs | Quick oats | Meatloaf and patties |
| White rice | Brown rice | Stuffed peppers, bowls |
| Bell peppers | Poblano peppers | Stuffed peppers |
| Marinara | Crushed tomatoes + seasoning | Pasta sauce |
| Parmesan | Pecorino Romano | Meatballs and pasta |
| Cheddar | Monterey Jack | Tacos and casseroles |
What to Serve With Ground Beef and Pork
| Main Dish | Good Side Options |
|---|---|
| Meatballs | Spaghetti, polenta, garlic bread, roasted vegetables, green salad |
| Meatloaf | Mashed potatoes, green beans, roasted carrots, corn, simple salad |
| Tacos | Black beans, Mexican-style rice, corn salad, guacamole, pico de gallo |
| Chili | Cornbread, baked potatoes, tortilla chips, slaw, green salad |
| Burgers | Oven fries, sweet potato fries, pickles, coleslaw, grilled vegetables |
Food Safety, Storage, and Reheating
- Cooking temperature: Cook ground beef and pork to 160°F internally.
- Raw storage: Use or freeze raw ground meat within 1–2 days and keep the refrigerator at 40°F or below.
- Cooked leftovers: Refrigerate promptly and use within 3–4 days.
- Reheating: Reheat leftovers to 165°F for safe serving.
Prevent Cross-Contamination
- Wash your hands after handling raw meat.
- Use clean cutting boards and utensils.
- Keep raw meat away from ready-to-eat foods.
- Don’t reuse marinades that touched raw meat unless thoroughly cooked.
- Wash and sanitize surfaces that contacted raw meat.
Frequently Asked Questions
Can you mix ground beef and ground pork?
Yes. Ground beef and pork can be mixed before cooking for meatballs, burgers, meatloaf, tacos, sauces, dumplings, stuffed peppers, and many other dishes. A 50/50 blend is a practical starting point.
What is the best ratio of ground beef to ground pork?
There is no single ratio that works best for every recipe. A 50/50 blend is versatile, while a beef-heavy mixture emphasizes beef flavor and a pork-heavy mixture gives pork a stronger role.
Can I use ground beef and pork together for burgers?
Yes. Handle the mixture gently when shaping patties, and cook the burgers until the centers reach 160°F, checking with a food thermometer.
Can I freeze cooked ground beef and pork?
Yes. Portion cooked ground meat, package it tightly, label the date, and freeze it. Thaw safely in the refrigerator or use another safe thawing method.
How long does cooked ground beef and pork last in the refrigerator?
Cooked ground beef and pork generally keep for 3–4 days in a refrigerator maintained at 40°F or below. If food has been held at unsafe temperatures for too long, don’t rely on smell or appearance alone to determine whether it is safe.
What can I make with one pound of ground beef and one pound of ground pork?
You can make meatballs, meatloaf, chili, Bolognese, stuffed peppers, cabbage-roll skillet, tacos, or a rice casserole. For meal prep, cook the meat with mild seasoning and divide it into portions.
What seasonings taste good with ground beef and pork?
Useful choices include garlic, onion, black pepper, paprika, oregano, parsley, thyme, cumin, chili powder, mustard, Worcestershire sauce, ginger, and scallions. Match the seasoning to the style of dish.
Final Thoughts
The most useful ground beef and ground pork recipes are the ones that match the ingredients you have, the time available, and the type of meal you want. The same basic blend can become tender meatballs, glazed meatloaf, quick tacos, rich Bolognese, stuffed peppers, chili, breakfast hash, baked ziti, or freezer-ready meal prep.
If you have one pound of each meat, start with meatballs, tacos, chili, or the one-pan rice skillet when you need a practical dinner. For longer weekend cooking, try meatloaf, Bolognese, baked ziti, or cabbage-roll skillet.
Whatever recipe you choose, use a food thermometer and make sure ground beef and pork reach 160°F before serving.
Recipe note: Cooking times are approximate and can vary with portion size, cookware, starting temperature, and appliance performance. For ground-meat dishes, use internal temperature rather than cooking time alone to verify doneness.
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