Description
This homemade meatballs recipe creates tender, flavorful meatballs using a blend of Italian sausage and ground beef, enhanced with Parmesan, Italian seasoning, and garlic powder. Perfect for serving with pasta, in sandwiches, or as a party appetizer, these meatballs can be baked or pan-fried for convenience and taste.
Ingredients
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, thoroughly combine the breadcrumbs, grated Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper to evenly distribute all the flavors throughout the dry mixture.
- Whisk Eggs: In a separate small bowl, lightly whisk the two large eggs until well blended to incorporate air and ensure even mixing.
- Combine Ingredients: In a large mixing bowl, add the breadcrumb mixture, whisked eggs, whole milk, bulk Italian sausage, and ground beef. Using your hands, gently mix all ingredients together until just combined. Avoid over-mixing to maintain meatballs’ tenderness.
- Rest Mixture: Allow the meatball mixture to rest for five minutes. This step enables the breadcrumbs to absorb moisture, resulting in softer and more tender meatballs.
- Shape Meatballs: Divide the mixture into about 32 portions, rolling each into a meatball approximately 2 tablespoons in size. Roll gently to prevent compacting the mixture excessively.
- Bake in Oven (Optional): Preheat oven to 400ºF and line a baking sheet with parchment paper. Arrange meatballs about 1 inch apart on the sheet. Bake for approximately 15 minutes until lightly browned. For meatballs served with red sauce, transfer cooked meatballs into the sauce and simmer for an additional 5 minutes. Otherwise, continue baking for 3 to 5 more minutes until fully cooked through.
- Cook on Stovetop (Optional): Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Swirl to coat the pan. Add half the meatballs and cook, turning every couple of minutes, until all sides are browned and meatballs are cooked through. Repeat with the remaining meatballs. For added flavor, transfer cooked meatballs to red sauce and simmer for several minutes before serving.
- Freezing Instructions: To freeze cooked meatballs, cool completely, then place in a freezer bag and store in the freezer. For uncooked meatballs, freeze them on a parchment-lined sheet until solid, then transfer to a freezer bag. Always thaw uncooked meatballs fully before cooking to ensure even cooking.
Notes
- Do not overmix the meatball mixture to keep meatballs tender rather than dense.
- Letting the mixture rest before shaping helps bread crumbs absorb moisture for softer texture.
- Both baking and stovetop cooking methods yield delicious results; choose based on convenience.
- If adding sauce, simmer meatballs in sauce after cooking to enhance flavor.
- For best texture, avoid compacting meatballs when shaping.
- Meatballs can be frozen cooked or uncooked for meal prep convenience.
