Beef and sausage meatballs are the ultimate dinner hero; juicy, flavorful, and so good you’ll forget about takeout. These homemade Italian meatballs are pan fried on the stovetop, then simmered in marinara sauce.

Serve them over a tangle of spaghetti or pile them onto crusty bread for the perfect meatball sub. Simple, satisfying comfort food at its best.

A bowl of stovetop meatballs with parsley garnish.

Here is Why This Beef and Sausage Meatball Recipe Works

Double the Meat, Double the Flavor: The combo of beef and spicy sausage gives these meatballs a bold, savory kick you won’t get with plain ground beef.

Stovetop Simplicity: No need to turn on the oven. These meatballs are pan fried and simmered right on the stovetop for easy weeknight cooking.

Juicy and Tender Every Time: Thanks to Panko breadcrumbs and grated onion, these meatballs stay moist and delicious without falling apart.

Customizable Comfort Food: Serve them over spaghetti, stuff them in a sub, or snack on them straight from the skillet (we won’t judge).

Add some pasta, red wine pasta sauce, a salad, and a side of our homemade Texas toast garlic bread for an easy dinner!

Several meatballs browning in the skillet.

The Ingredients

Meat: Lean ground beef, ground spicy Italian sausage
Produce: Onion, garlic, fresh parsley, fresh basil, fresh oregano, lemon zest
Pantry: Panko breadcrumbs, marinara sauce, spaghetti (optional)
Pantry seasonings: Dried Italian herb mix, salt, black pepper
Cheese: Parmesan cheese

Note: The ingredients are flexible; no Panko? No problem! Swap in regular bread crumbs or even crushed crackers. Use dried parsley, basil, or oregano if fresh isn’t available. And Parmesan can be replaced with Pecorino Romano.

Variations

Spicy Jalapeño Meatballs: Add 1 finely diced jalapeño and ½ teaspoon red pepper flakes to the meat mixture.

Mozzarella Stuffed Meatballs: Insert a small cube of mozzarella into the center of each meatball before rolling.

Mediterranean Style Meatball: Swap the Italian herb mix for 1 tablespoon of ground cumin and ½ teaspoon smoked paprika, then mix in ¼ cup crumbled feta cheese.

Meatballs and marinara sauce in a skillet with a spoon.

Tips for Success

Don’t Over mix the Meat. Overworking the mixture can make the meatballs dense and tough.
Don’t toss the liquid from the grated onion, it helps the breadcrumbs soak up moisture and adds extra flavor to the meatballs.
A small dish of water nearby makes rolling the meat mixture easier and prevents sticking.
Use a cookie scoop to measure the meatball mixture and keep them the same size so they cook evenly.
Don’t crowd the skillet. Work in small batches so the meatballs brown evenly.
Simmering them in marinara sauce ensures they’re fully cooked and infused with rich flavor.
If you’re not sure about doneness, check the internal temperature of a meatball; it should be 160°F.

Meatballs and tomato sauce on a bed of spaghetti noodles.

Storage

Storing Leftovers: Let the meatballs cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. Keep them in their sauce to prevent them from drying out.

Freezing Meatballs: For longer storage, you can freeze the meatballs with or without sauce for up to 3 months. Keep it stored in a freezer safe container and let them thaw in the fridge overnight.

Reheating Meatballs: Warm the meatballs and sauce in a skillet over medium heat until heated through. You can also microwave them covered, in 30-second intervals, stirring in between.

A dish filled with several meatballs with a fork in the background.

Stovetop Meatballs with Pasta and Marinara

These stovetop meatballs are juicy, flavorful, and endlessly versatile. Serve them over spaghetti, pile them onto a sub sandwich, or toss them into a brothy soup. They’re the perfect homemade comfort food for any occasion!

More Meatball Recipes

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Beef and Sausage Meatballs

These stovetop Meatballs are tender, juicy and full of Italian herbs for a rich flavor. Add pasta and marinara sauce for an "Italian Night" at home.

4.64 from 36 votes

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Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: meatballs

Calories: 503kcal

Author: Pat Nyswonger

Ingredients

1 medium onion
3 garlic cloves grated or minced
1-¼ cup Panko breadcrumbs
16 oz. lean ground beef 85-15% ratio
10 oz. ground spicy Italian sausage not in casings
1 large egg lightly whisked with a fork
⅓ cup freshly grated Parmesan cheese
¼ cup fresh parsley chopped
¼ cup fresh basil chopped
1 tablespoons fresh oregano chopped
1 tablespoon dried Italian herb mix
1 tablespoon lemon zest
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Grate the onion and garlic into a medium size bowl; then add the Panko breadcrumbs and stir to combine. Set aside.
In a large bowl, add the ground beef and ground sausage. Break up the meat with a fork. Add the remaining ingredients and the reserved breadcrumb mixture. Use your hands to blend the mixture together. Do not over mix or the meatballs will be tough.
Scoop the meat mixture into 2-inch size meatballs, rolling them in the palm of your hand to create a smooth meatball. Transfer the rolled meatballs to a plate as you roll each one. Alternatively, scoop the meat and place on a sheet of parchment, then roll each one.
When all the meatballs are rolled, heat 2 tablespoons of oil in a large skillet set over medium-high heat, add the meatballs and brown, rolling them with tongs or a tablespoon to brown all areas. Brown the meatballs in 2 batches, transferring them to a paper towel-lined plate as they brown.

For meatballs and spaghetti:

In a large skillet, heat your favorite jar of marinara sauce, or make a
homemade marinara sauce; then add the meatballs to the sauce.
Reduce the heat to low and simmer while cooking 16 oz. of spaghetti.

To Serve:

Place a portion of cooked, drained spaghetti into individual bowls and scoop sauce and several meatballs on each portion. Garnish with chopped parsley and serve with a dish of grated Parmesan cheese. Enjoy!

Notes

The secret to tender, juicy meatballs is to not over work the meat mixture. Mix with a light touch and only until blended.
Tip: Set a small dish of water at your work space to dip your fingers in occasionally when rolling the scooped meat into balls.
A medium-size cookie scoop will make uniformed meatballs of about 2-inches each
If you are planning to serve them in a marinara sauce they do not need to bee fully cooked as they will continue cooking in the hot sauce.
To bake the meatballs instead of frying, place a cooling rack over a foil-lined baking sheet and place the meatballs on the rack. Bake in a 400°F oven for 15-20 minutes, until tender and cooked through. Check one of the meatballs for doneness with a meat thermometer. They are fully cooked at 160°F.