The Best Italian Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
The Best Italian Meatballs
Description
The Best Italian Meatballs use a mix of ground beef and Italian sausage, providing a balance of textures and flavors. Breadcrumbs and Parmesan cheese bind the mixture, while fresh Italian parsley and minced garlic add brightness and aroma. Eggs and a splash of milk hold the ingredients together during baking. Baking at 425°F on a greased sheet ensures even cooking without frying, resulting in meatballs with a firm outer crust and tender center.
These meatballs suit a variety of meals; they can be served with sauce over pasta, as a sandwich filling, or on their own with a side. Their size, about 1 1/2 to 2 inches, makes them easy to portion for gatherings and family meals.
The recipe notes indicate it was adapted from Beau MacMillan, implying a tested and refined preparation. Adjust seasoning as needed before shaping, and be sure not to overcrowd the baking sheet to allow proper heat circulation and even cooking.
Ingredients
- 1 lb. ground beef
- 1 lb. Italian sausage
- 3/4 cup Italian-style breadcrumbs
- 3/4 cup Parmesan Cheese shredded
- 3/4 cup chopped fresh Italian parsley
- 3 garlic minced, cloves
- 2 egg
- milk splash
- salt
- black pepper
Instructions
- Preheat oven to 425° and spray a baking sheet with cooking spray.
- In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, parmesan, parsley, garlic, eggs, milk, and plenty of salt & pepper. Roll into 1 1/2-2 inch balls and place on greased baking sheet. Bake for 20 minutes or until done in the middle.
- Makes approximately 20-30 meatballs, depending on size. Enjoy!
Notes
- The recipe is adapted from Beau MacMillan, ensuring tested flavor and balance.
- Shape meatballs to uniform size for even baking and consistent cooking throughout.
- Do not overcrowd the baking sheet to maintain crisp edges and even cooking.
User Reviews
Overall Rating
5
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