Sausage and beef mixed together with a perfect blend of spices and cheese to make delicious, versatile Italian Meatballs. This recipe for baked meatballs is the only meatball recipe you need.
Well friends, if you’ve been reading my posts over the last couple of months, I’ve updated you on my sinus surgery, my improved breathing and sense of smell, and then my subsequent loss of hearing. The good news: I feel and am breathing great. The not so good news: my hearing is still diminished in one ear. It’s not terrible by any means, but noticeably different, and annoying. I find myself doing a lot of head turning and saying ‘huh?’ a lot.
I’ve primarily lost the ability to hear low frequency sounds clearly, which includes my husband’s voice. Annoying, yes, but I’m sitting here thinking of all the ways I can work this to my advantage. “Oh, I thought you said you wanted me to buy allll the pretty things.” “I’m sorry, I misunderstood, I thought you said you wanted me to have the whole day to myself without kids.” I can work with this. But on to the point of this post ….
My two year old adores meatballs. Many dinners she’ll eat just a few bites and say she’s done, but when meatballs are involved, she can eat more than anyone at the table. I prefer not to use frozen or pre-made versions, so I have found myself in a season of life where I make inordinate amounts of meatballs.
This meatball recipe was adapted from a recipe of my mom’s for Meatballs in Marinara Sauce (if you haven’t tried that recipe, you need to, it’s one of my faves). These are hands down my favorite meatballs. They work as a stand alone appetizer or in a variety of sauces.
This recipe for Italian Meatballs makes about 56 meatballs. Most dishes I make with meatballs only need about half of this recipe, so I put the unused portion in a gallon storage bag and into the freezer to use another day.
Here are a few tips and ideas when making these meatballs:
- You know those chili sauce and grape jelly slow cooker meatballs everyone takes to parties? Replace the frozen meatballs in that recipe with half of this recipe. It’s a game changer.
- These meatballs are great for sub sandwiches or spaghetti.
- I do not recommend using lean ground beef. I prefer something along the lines of 80/20. You lose a lot of flavor if you use leaner beef.
- These meatballs are a little messy when they bake, so I place them on silicone baking mats for easier clean up.
- 1 1/3 cups Italian seasoned breadcrumbs
- 2/3 cup milk
- 3 large eggs
- 1 pound ground sausage
- 1 pound ground beef
- 3/4 teaspoon salt
- 1 1/2 teaspoons garlic powder
- 1 tbsp dried oregano
- 3 tbsp fresh parsley chopped
- 1 cup shredded mozzarella cheese
- Preheat oven to 400 degrees. Spray two large baking sheets with cooking spray, or line the baking sheets with silicone baking mats.
- In a large bowl, stir together breadcrumbs and milk. Let sit for 5 minutes.
- In a small bowl, whisk together eggs. Then, pour over breadcrumbs.
- Add sausage, beef, salt, garlic powder, oregano, parsley, and mozzarella to bowl. Stir well so that all ingredients are evenly combined (I often find it easy to do this with my hands).
- Form meat into balls about 1.5″ in diameter. Place on prepared baking sheets
- Bake for 20 minutes, flipping the meatballs halfway through.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed these Italian Meatballs, you should check out these other SugarSpicesLife recipes:
Links to items used to make this recipe: