Italian Meatballs

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This recipe for Italian Meatballs combines lean ground beef and Italian sausage with a special method that results in the most flavorful meatballs with the best texture. Perfect for pasta, subs, or all on their own!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Italian

Servings: meatballs

Calories: 200kcal

Author: Valerie Brunmeier

Ingredients

2 slices white sandwich bread crusts removed and cut into ¼-inch cubes (I used Oroweat Potato Bread)
½ cup milk
1 teaspoon Worcestershire sauce
½ teaspoon kosher salt
½ teaspoon pepper
⅓ cup grated yellow onion
1 teaspoon minced garlic
1 pound 93% lean ground beef
1 pound ground Italian sausage hot or mild
2 large eggs
½ cup grated parmesan
½ scant cup Italian parsley loosely packed and finely chopped
48 ounces marinara sauce

Optional for Serving

1 pound dry pasta I used mezze rigatoni (short rigatonti)
Grated Parmesan
Fresh basil torn or chopped

Instructions

Line a large rimmed baking sheet with foil and coat the foil with nonstick cooking spray. Set it aside.
In a large bowl, mash the bread and milk together with a fork until it forms a thick paste. Add the salt, pepper, Worcestershire sauce, onion and garlic and stir to combine. Crumble the beef and sausage over the mixture then add the remaining meatball ingredients. Gently combine with a wooden spoon, then work with your hands, just until combined.
Using a large cookie scoop or a 1 tablespoon measuring spoon, scoop about 2 tablespoons of meatball mixture and use your hands to form it into a neat ball. Set the meatball down on the prepared baking sheet and repeat to form the remaining meatballs. Rinse your hands with water, as needed throughout the process to prevent the meatball mixture from sticking.
With a rack set in the top one-third of the oven, turn the oven to BROIL. Transfer the baking sheet to the oven and broil for about 3 minutes, or until the tops of the meatballs are nicely browned. Remove the baking sheet from the oven and use kitchen tongs to flip the meatballs. Return them to the oven for an additional 2 to 3 minutes to brown the other side. Remove from the oven.
Pour the pasta sauce into a Dutch oven and set over MEDIUM-LOW heat. Add the meatballs and bring the mixture to a low simmer. Reduce heat to LOW and simmer for about 10 to 15 minutes, or until the sauce is warmed and the meatballs are cooked through to an internal temperature of a minimum of 160 degrees F when tested with an instant read meat thermometer.
To serve with pasta, boil 1 pound of your pasta of choice in salted water 1 minute shy of the package directions. Drain well and pour the pasta into the pot with the meatballs and sauce. Garnish with a little torn fresh basil leaves, if desired. Serve with Parmesan cheese.

Notes

This recipe yields 24 2-inch meatballs.

Storage

Refrigerator: Transfer the meatballs and sauce into an airtight container or a sealable food storage bag. Store in the refrigerator for up to 3 to 4 days.

Freezer: For longer storage, transfer the cooled meatballs and sauce to a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible before sealing. Label the container with the date and freeze for up to 2 to 3 months.

Make-Ahead Freezer Meatballs

Prepare and shape the meatballs according to the recipe, then, place them in a single layer on a baking sheet lined with parchment paper. Transfer the baking sheet to the freezer for 1 to 2 hours, or until the meatballs are firm and completely frozen.

To store the frozen meatballs, transfer them to a freezer-safe bag or airtight container. Label the bag with the date and freeze for up to 3 months.

When you're ready to use them, allow the frozen meatballs to thaw safely in the refrigerator overnight. Then, follow the recipe directions to cook the meatballs.

Nutrition