Ground Beef and Italian Sausage Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
12
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Calories
634 kcal
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Course
Main Course
Ground Beef and Italian Sausage Meatballs
Description
Ground Beef and Italian Sausage Meatballs are crafted by blending two types of meat, ground beef chuck and sweet Italian sausage, with finely chopped onions, garlic, fresh parsley, Parmesan cheese, and soaked bread crumbs. The onion and garlic are first caramelized to bring out their sweetness, then divided between the meat mixture and the sauce. The tomato sauce is simmered from crushed tomatoes, tomato paste, red wine, water, and fresh herbs like basil, finished with Parmesan and a splash of lemon juice or olive brine for brightness. Baking the meatballs ensures they hold moisture while developing a tender texture. This combination yields a savory meatball with balanced richness from the cheeses and herbs, paired with a robust marinara that can be served over pasta or alongside garlic bread.
The meatballs make a substantial main dish that works well served alongside pasta or as a sandwich filling for meatball subs. The sauce can serve as a flavorful base for dipping or mixing with other Italian dishes.
For convenience, the meatballs can be formed in advance and refrigerated overnight for better flavor melding before baking. Cooked meatballs and sauce store well refrigerated for several days and freeze effectively for up to three months, allowing for easy meal prep and reheating.
Ingredients
Onion Mixture:
- 3 medium onion finely chopped, yellow
- 8 garlic cloves
Marinara:
- 3 (28-ounce) crushed tomatoes
- 1 (6-ounce) tomato paste canned
- 1 cup dry red wine or water, or any drinking wine
- 1 cup water
- ½ cup Parmesan Cheese freshly grated
- ½ cup basil fresh leaf
- 1 tablespoon kosher salt
- 1 tablespoon sugar as needed
- 1 tablespoon lemon juice optional, fresh, or a splash of olive brine to brighten the tomato sauce
Meatballs:
- 2 pounds ground beef chuck 80% lean
- 1 pound Italian sausage casing removed, sweet
- 4 lices white sandwich bread torn into small pieces or panko bread crumbs, about 6 oz, crust discarded
- ½ cup Italian parsley chopped or 2 tablespoons dried parsley, fresh, or cilantro leaves
- 1 cup Parmesan Cheese Parmigiano-Reggiano, grated
- 3 cloves garlic , minced
- 1 tablespoon Knorr beef bouillon or 2 teaspoons kosher salt
- 1 teaspoon black pepper to taste, ground
- 2 large egg , beaten
- ¾ cup whole milk it can be replaced with water
Instructions
- Heat oil in a large stainless saucepan over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes.
- Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer about a heaping ½ cup of the onion mixture to a large bowl and set aside.
- Add tomato paste to the remaining onion mixture in the pot and cook until fragrant, about 1 to minutes. Add wine and cook until slightly thickened, about 2 to 3 minutes.
- Stir in water and tomatoes and simmer over low heat until the sauce is no longer watery 45 to 60 minutes. Stir in cheese, lemon juice, and basil, and adjust seasonings with salt and sugar.
- Meanwhile, adjust the oven rack to the upper-middle position and heat the oven to 475°F. Mash bread and milk in the bowl with the reserved onion mixture until smooth.
- Add remaining ingredients, except ground beef and sausag, to the bowl and mash to combine. Add the beef and sausage and knead with hands until well combined.
- Form mixture into 2 inch meatballs, place on a rimmed baking sheet and bake until well browned about 20 minutes. Transfer the meatballs to the pot with sauce. Simmer for 15 minutes. Serve over pasta.
Notes
- Store cooked meatballs and sauce in an airtight container in the refrigerator for up to 4 days.
- Meatballs can be shaped and refrigerated up to 24 hours before baking for convenience.
- The marinara sauce can be prepared in advance and stored separately to save time.
- Freeze cooked meatballs and sauce in airtight containers or freezer bags for up to 3 months; thaw overnight in the refrigerator before reheating.
User Reviews
Overall Rating
5
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