These Italian meatballs are packed with flavor. Ground beef, Italian sausage, aromatics, and a few basic seasonings give the meatballs excellent flavor and texture. They’re moist and delicious, perfect for a meal of spaghetti and meatballs or a hearty meatball sub. The fact that they’re baked means less mess and fewer pans to clean.
This recipe makes 20 1 1/2 to 2-inch meatballs, but feel free to make them a bit smaller if you like. These are perfect for serving with pasta, while smaller meatballs would work well in soups or as appetizers.
Recipe Variations
- Herbs: Add some fresh or dried herbs to the meat mixture. Try adding a few teaspoons of fresh basil, oregano, or thyme, or add about 1 teaspoon of a dried Italian herb blend.
- Spices: A dash of nutmeg can add warmth, or add a pinch of crushed red pepper flakes for a touch of heat.
- Cheese: Try Pecorino Romano for a sharper flavor or shape the meatballs around a small cube of fontina or mozzarella cheese.
- Seared: For a crusty exterior, brown the meatballs in about 1/4-inch of oil before baking.
- Sauce: Instead of the typical marinara sauce, serve the meatballs with Alfredo sauce or arrabbiata sauce or coat them with a balsamic glaze.
How to Freeze Meatballs
Place the meatballs on a tray or plate and freeze. When they are frozen solid, pack them into freezer bags. Label the bags with the name and date and freeze them for up to 3 months for best quality.
Leftover Meatballs
- Stir-Fry: Cut the meatballs into bite-sized chunks and stir fry with vegetables and an Asian-flavored sauce.
- Pizza: Top a pizza with crumbled leftover meatballs.
- Tacos: Use them as a filling for tacos with your favorite toppings.
- Breakfast Hash: Chop them into smaller pieces and add them to home fries for a delicious brunch or breakfast hash.
- Sliders: Make meatball sliders with cheese and your favorite sauce or condiment.
Best Italian Meatballs
Enjoy mouthwatering Italian meatballs made with ground beef, Italian sausage, and aromatic seasonings. Baked for easy cleanup and less mess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 to 10 servings 1x
- Category: Meatballs
- Method: Bake
- Cuisine: Italian
Ingredients
- 1 pound ground beef
- 1 pound ground Italian sausage (bulk or remove from casings)
- 3 slices bread (crusts removed, cubed)
- 2/3 cup milk
- 2 large eggs
- 2 large cloves garlic (minced, about 1 1/2 teaspoons)
- 1/2 teaspoon garlic powder
- 1 cup finely chopped onion
- 1/2 cup Parmesan cheese
- 3 tablespoons finely chopped parsley
- 1 (scant) teaspoon kosher salt*
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the Oven and Prep Meat: Preheat the oven to 425 F. Pat the ground beef and sausage dry with paper towels, then transfer to a large bowl. Set aside.
- Prepare the Bread: Combine the bread cubes with the milk in a separate bowl and let stand for 5 minutes. Mash the bread and milk together to form a paste-like mixture.
- Combine Ingredients: Whisk the eggs into the bread mixture until well blended, then add the mixture to the ground beef and sausage, along with the onion, garlic, garlic powder, Parmesan cheese, parsley, kosher salt, and pepper. Mix well.
- Shape: Shape the meatballs into 1 1/2 to 2-inch meatballs and place them on a rimmed baking sheet.
- Bake: Bake the meatballs for 12 to 15 minutes, or until they are browned and cooked through. The USDA recommends a minimum safe temperature for ground beef and pork of 160 F.
- Serve: Serve in spaghetti sauce, in sandwiches, or as a stand-alone main dish with marinara sauce.
Notes
*Italian sausage can be salty, so use caution when adding more salt. To test for flavor, take a small piece of the meatball mixture and fry it. Taste and season the mixture accordingly.
