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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.
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!
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.
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.
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.
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
- Wagyu meatballs
- keto meatballs
- meatballs and spaghetti
- teriyaki meatballs
- turkey meatballs
- pork meatballs
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Beef and Sausage Meatballs
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Ingredients
- 1 medium onion
- 3 garlic cloves, grated or minced
- 1 ¼ cup Panko breadcrumbs
- 16 ounces lean ground beef, 85-15% ratio
- 10 ounces ground Italian sausage, not in casings
- 1 large egg, lightly whisked with a fork
- ⅓ cup 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 ground 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.
- Once all the meatballs are rolled, heat 2 tablespoons of oil in a large skillet over medium-high heat. Working in two batches to avoid overcrowding, add the meatballs and cook until browned on all sides. Use tongs to gently turn them as they brown. Transfer each batch to a paper towel-lined plate.At this point, the meatballs are ready to serve, simmer in sauce, or cool for storage.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This recipe looks great. Haven’t tried yet, but was wondering if I could cook these ahead of time and freeze? I want something quick & easy on a weeknight.
Thx
Yes! These meatballs freeze really well. After you cook them, let them cool, then freeze them in a single layer on a baking sheet. Once they’re frozen, transfer them to a freezer bag or container.
When you’re ready to use them, you can reheat straight from frozen. Either bake at 350°F for about 15–20 minutes, or simmer them in sauce on the stove until heated through. Thanks for the question. I will add this tip to the notes on the recipe card.
Just made these and they are in the oven. They smell divine. Will update when I see if they pass my granddaughter’s taste test.?
Thanks for the comment, Deanie. Enjoy!
Oh yum! I love meatballs ! The spices in these meatballs sound divine, can’t wait to try this recipe!
Hi, Rahu!….These are very good, you won’t be disappointed! Thanks for your comments..
They look so juicy and flavourful!
Hi, Angie… They are!