Description
This Homemade Meatballs Recipe offers a delicious and versatile way to prepare classic Italian-style meatballs using a blend of Italian sausage and ground beef. Enhanced with flavorful seasonings and Parmesan, these meatballs can be baked in the oven or pan-fried on the stovetop for a perfect tender and juicy bite each time. Ideal for serving with pasta, in subs, or as appetizers, they are easy to make and freezer-friendly for convenient meals.
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, combine the breadcrumbs, grated Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix thoroughly to ensure the flavors are evenly distributed.
- Whisk Eggs: In a separate bowl, lightly whisk the two eggs until they are well blended and smooth.
- Combine Ingredients: In a large mixing bowl, add the breadcrumb mixture, whisked eggs, milk, bulk Italian sausage, and ground beef. Gently mix everything with your hands until the mixture is evenly combined, being careful not to over-mix to keep the meatballs tender.
- Rest Mixture: Allow the meatball mixture to rest for five minutes. This resting period lets the breadcrumbs absorb moisture, helping to make the meatballs soft and juicy.
- Shape Meatballs: Divide the mixture into approximately 32 meatballs, each about 2 tablespoons in volume. Roll each meatball gently to avoid compacting the meat.
- Bake in Oven (Optional): Preheat your oven to 400ºF and line a baking sheet with parchment paper. Place the meatballs about 1 inch apart and bake for around 15 minutes or until lightly browned. If serving with red sauce, transfer meatballs to the sauce and simmer for an additional 5 minutes. Otherwise, bake for an extra 3-5 minutes to ensure they are fully cooked.
- Cook on Stovetop (Optional): Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Once hot, add half the meatballs, cooking them for several minutes on each side until they are browned and cooked through. Repeat with the remaining meatballs. For a sauced dish, transfer the cooked meatballs into red sauce and simmer for a few minutes before serving.
- Freezing Instructions: To freeze cooked meatballs, allow them to cool completely before placing in a freezer bag. To freeze uncooked meatballs, arrange them on a parchment-lined sheet and freeze until solid, then transfer to a freezer bag. Always thaw uncooked meatballs completely before cooking.
Notes
- Do not over-mix the meatball mixture to avoid tough meatballs.
- You can use either the oven-baking or stovetop method based on preference.
- Resting the mixture before shaping helps achieve tender meatballs.
- Meatballs can be frozen cooked or uncooked for convenience.
- Serve with your favorite red sauce, pasta, or in sandwiches for a complete meal.
