Ground Beef and Sausage Meatballs
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Servings
8 Servings
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Calories
404 kcal
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Course
Main Course, Appetizer
Ground Beef and Sausage Meatballs
Description
The recipe begins by mincing onion, parsley leaves, olive oil, and sofrito in a food processor to create a fragrant base. Ground beef and pork sausage are combined with this minced mixture, salt, pepper, and Parmesan cheese. Breadcrumbs hydrated with milk and egg are added last, and the mixture is gently combined to avoid toughening.
Hand-shaped into roughly tablespoon-sized balls placed about an inch apart on a baking sheet, the meatballs bake at 350ºF until cooked through. The combination of beef and sausage brings balanced fat and flavor, while the sofrito and Parmesan add aromatic and savory notes.
These meatballs make a great addition to pasta dishes, sandwiches, or served as an appetizer. Their size and seasoning make them versatile for various meals, with an emphasis on tender texture and rich flavor from the mixed meats and fresh herbs.
Ingredients
- 1 lb ground beef 85% fat
- 1 lb pork sausage
- 1 Tablespoon sofrito or 3 garlic cloves, minced, Brazilian style
- 1 bunch parsley some stems ok, leaves
- 1/2 cup breadcrumbs
- 1/4 large onion or half of a small one
- 1 teaspoon kosher salt
- black pepper to taste
- 1/4 cup milk whole
- 1 egg
- 1 Tablespoon olive oil
- 1 cup Parmesan Cheese
Instructions
Prepare the Meatball Mixture:
- Add the onion, the parsley leaves, the olive oil and the Brazilian sofrito to a food processor and pulse to mince. Set aside.
- Next, add the meat and the sausage to a large bowl. To that, add the minced ingredients from the food processor, the salt and pepper, and the parmesan cheese. Set aside.
- Using a measuring cup, measure the milk, then whisk in the egg, then and add in the breadcrumbs. Stir to hydrate.
- Add the breadcrumbs mixture to the meat bowl and use your hands in the form of a claw to mix everything together until combined. Avoid the temptation to squeeze the mixture in your hands—this can overwork your ingredients and leave the meatballs tough.
- Preheat oven to 350ºF.
Roll the Meatballs:
- Scoop about a tablespoon's worth of the meatball mixture in the palm of your hand.
- Gently shape them into balls and place them on a baking sheet about an inch apart.
- You should get somewhere between 35-50 meatballs, depending on how large you scoop them.
Bake the Meatballs:
- Bake 15-20 minutes, until they reach an internal temperature of 160F.
- Serve warm with pasta or as an appetizer!
To Store or Freeze:
- Let the meatballs cool completely before transferring to a plastic bag. Freeze for up to 3 months.
- To defrost, remove the freezer bag from the freezer and let the meatballs defrost in the fridge. Reheat in a pasta sauce or in the microwave.
Bom Apetite!!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 404kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 26g | 52% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 954mg | 40% |
| Potassium | 401mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 783IU | 16% |
| Vitamin C | 11mg | 12% |
| Calcium | 199mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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