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.
Servings: 36 meatballs
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.
Nutrition
Serving: 1 | Calories: 503kcal | Carbohydrates: 43g | Protein: 33g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Cholesterol: 97mg | Sodium: 926mg | Fiber: 3g | Sugar: 5g
