Homemade Italian Meatballs
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
10
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Calories
333 kcal
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Course
Main Course
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Cuisine
American
Homemade Italian Meatballs
Description
Homemade Italian Meatballs are made by mixing ground beef and Italian sausage with Parmesan cheese, eggs, bread crumbs, and a blend of dried parsley, basil, garlic salt, and black pepper. The mixture is shaped into balls and baked in a moderate oven until fully cooked. Baking instead of frying helps control fat content while still producing a well-cooked, tender meatball.
The combination of beef and Italian sausage provides a rich and savory flavor, balanced by the herbs and Parmesan. The texture is tender with a slight firmness from the bread crumbs binding the ingredients. Cooking at 350°F ensures even cooking without drying out the meatballs.
These meatballs can be served immediately with tomato sauce and pasta, simmered gently in sauce using a slow cooker for deeper flavor, or frozen after cooling for convenient future meals. Baking on a wire rack allows fat to drip away, resulting in a less greasy finish.
Follow the recipe closely to maintain proper proportions and cooking time for the best texture and flavor.
Ingredients
- 2 pounds ground beef lean
- 3/4 pound Italian sausage ground
- 4 large egg
- 1 cup Parmesan Cheese
- 1/2 cup Italian bread crumbs
- 1 1/2 tablespoons parsley dried
- 1/2 teaspoon basil dried
- 1 teaspoon garlic salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, mix all of the ingredients together.
- Roll into 1 1/2" balls and place them closely together in 9x13 pans that have been sprayed with cooking spray. **You can place a wire rack on the baking sheet and bake the meatballs on the rack so that the fat drips down if you'd like.**
- Bake at 350 degrees for 35 minutes, or until the meatballs are cooked through.
- Serve the meatballs immediately with sauce and spaghetti, put them in the slow cooker along with sauce to have them simmer, or freeze the meatballs in Ziploc bags to use another time.
- If you freeze the meatballs, allow them to cool completely before packaging them.
Notes
- The calorie estimate is based on making about 30 meatballs, with 3 meatballs per serving; actual calories vary by ingredient brands.
- Using a wire rack when baking lets excess fat drain from the meatballs for a leaner texture.
- Cooked meatballs can be frozen after fully cooling in sealed bags for later use.
- Slow cooking meatballs in sauce after baking enhances flavor and tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 163mg | 54% |
| Sodium | 811mg | 34% |
| Potassium | 458mg | 10% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 159mg | 16% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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