Description
This homemade meatballs recipe combines ground beef and Italian sausage with a flavorful blend of breadcrumbs, parmesan cheese, and Italian seasonings. Moist, tender, and versatile, these meatballs can be baked or pan-fried, and are perfect for adding to your favorite sauce. The recipe is easy to make, freezer-friendly, and yields juicy, restaurant-quality meatballs every time.
Ingredients
Units
Scale
Dry Ingredients
- 1/2 cup plain breadcrumbs
- 1/2 cup grated Parmesan
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
Wet Ingredients
- 2 large eggs
- 1/4 cup whole milk
Meat
- 1 lb. bulk Italian sausage
- 1 lb. ground beef
Instructions
- Mix Dry Ingredients: In a small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix thoroughly to distribute the flavors evenly.
- Whisk Eggs: In a separate small bowl, lightly whisk the two eggs until well blended.
- Combine Ingredients: In a large mixing bowl, add the breadcrumb mixture, whisked eggs, milk, Italian sausage, and ground beef. Using your hands, gently mix everything together until evenly combined. Be careful not to over-mix, as this may make the meatballs tough.
- Rest Mixture: Let the meatball mixture rest for five minutes. This step allows the breadcrumbs to absorb moisture and soften, ensuring tender meatballs.
- Shape Meatballs: Divide and form the mixture into about 32 meatballs, each approximately 2 tablespoons in volume. Roll gently to avoid compacting them too much.
- Bake in Oven (Optional): For oven-baked meatballs, preheat the oven to 400ºF and line a baking sheet with parchment paper. Arrange the meatballs about 1 inch apart and bake for around 15 minutes, or until lightly browned. If serving with red sauce, transfer meatballs to the sauce and simmer for an additional 5 minutes. Otherwise, bake for 3-5 more minutes until fully cooked.
- Cook on Stovetop (Optional): For stovetop method, heat 1 tablespoon of cooking oil in a large skillet over medium heat. Swirl to coat the surface. Add half the meatballs and cook, turning every couple of minutes, until browned on all sides and cooked through. Repeat with remaining meatballs. Transfer to red sauce to simmer for several minutes before serving.
- Freezing Instructions: To freeze cooked meatballs, cool them completely, then place into a freezer bag and freeze. For uncooked meatballs, freeze on a parchment-lined sheet until solid, then transfer to a freezer bag. Thaw uncooked meatballs completely before cooking.
Notes
- Do not overmix the meat mixture for tender, juicy meatballs.
- Serve with your favorite red sauce or pasta.
- Freeze cooked meatballs for quick meals—just reheat in sauce direct from the freezer.
- Mixing Italian sausage with ground beef adds extra flavor and moisture.
- Ensure meatballs are fully cooled before freezing to preserve texture and taste.
Nutrition
- Serving Size: 4 meatballs
- Calories: 320
- Sugar: 1g
- Sodium: 530mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 110mg
