Best Italian Meatballs
Enjoy mouthwatering Italian meatballs made with ground beef, Italian sausage, and aromatic seasonings. Baked for easy cleanup and less mess.
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.
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