Prep Time: 45 minutes | Cook Time: 10 minutes (pan-frying), 25 minutes (baking) | Total Time: ~1 hour, 10 minutes
Ingredients:
1 lb. ground beef
½ lb. mild Italian sausage
½ lb. hot Italian sausage
½ c. Italian breadcrumbs
½ c. grated Parmesan cheese
½ yellow onion, diced
2 eggs, slightly beaten
2 Tbsp. parsley
2 Tbsp. milk
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. oregano
1/4 tsp. red pepper flakes
Directions:
In a small skillet with a bit of olive oil over medium-low heat, sauté diced onion until translucent, about 5 minutes. Add to bowl and set aside for 5 minutes to cool.
Combine all ingredients in a bowl. Cover and let sit in refrigerator for at least 30 minutes.
When ready to cook, roll into 1 inch balls. Recommendation: wet your hands before rolling into balls to help prevent mixture from sticking to your hands.
Baking
Preheat oven to 400°.
Place meatballs on a parchment-lined baking sheet. Bake for 20-25 minutes.
Serve immediately and enjoy!
Pan-Frying
In a large, deep sided skillet, heat 2 Tbsp. olive oil over medium heat.
When oil is hot, add meatballs and cook for 8-10 minutes, turning occasionally to ensure browning on all sides.
Reduce heat to simmer and 2 cups marinara sauce. Simmer uncovered on medium-low to low for around 5 minutes.
Be sure internal temperature of meatballs reaches 165° before serving.
Notes:
I typically use 85% ground beef for this recipe as the extra fat keeps the meatballs moist.
To reheat leftovers, bake in oven at 375° until meatballs are warmed through OR reheat in a saucepan on low with marinara sauce.
Extra garlic bread leftover from the night before? Make a sandwich with the leftovers.
This recipe goes very well with my marinara sauce, check out the recipe!
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