Every home kitchen should have a basic recipe for meatballs. So, in case you don’t have one, here is mine. To be honest, this is one of those dishes that I’ve made for years, but never the same way twice. So, over the past several months, I’ve made a couple of batches in my best “test-kitchen” mode, to capture the best version to share with you. I ended up with this “no-frills”, easy recipe that I think you’ll enjoy.
This makes more than 3 pounds of meatballs, so feel free to halve it if you don’t want to make such a large quantity. I find it easier to make a larger batch and freeze some for later use, as I’m usually cooking for just 2 of us. However, for larger families or entertaining, I think this is perfect.
The dry pantry is our friend here, supplying the seasonings and bread crumbs. No chopping or grating here, just measure the seasonings, break a couple of eggs, unwrap the meat, hand mix everything, measure out the meatballs, and bake.
Remember not to overwork the meat, less handling is better. Salt is kept to a minimum, because the Parmesan cheese will take care of that. And, if your squeamish about getting your hands in that bowl, a pair of disposable gloves is your friend too!
(Here, I give instructions for finishing the meatballs in your favorite marinara sauce. You could also bake them, cool, and freeze in plastic freezer bags for finishing at a later time.)
Prep time = 20 minutes
Bake time = 60 minutes
Makes approximately 2 dozen, 2 oz. meatballs
Additional “sauce time” 3-4 hours
2 lb. ground beef
1 lb. Italian sausage
1 cup plain bread crumbs
2/3 cup grated Parmesan cheese
2 tsp garlic powder
1 tsp onion powder
2 tsp Italian seasoning
½ tsp ground black pepper
¼ tsp kosher salt
|All the seasoning and cheese are in the upper left. Bread crumbs upper right.
Lightly grease a baking sheet and preheat your oven to 400F.
Measure all dry ingredients.
Add the beef, sausage, and eggs to a large mixing bowl.
Add the dry ingredients.
With your hands, mix everything well.
Weigh out into 2 oz. portions and roll into balls. Place on sheet pan.
|One of my favorite garage sale finds!
|It might seem a tad tedious to weigh them out, but the result is very uniformly-sized meatballs.
Bake for 60 minutes. With a thermometer, check internal temperature. 160 to 165F is the target temperature.
After the meatballs are baked, drain them on some paper towels to remove excess grease. Then, move them to a pot containing 7-8 cups of marinara sauce on low on the stove top or in a crock pot for 3-4 hours.
|3-4 hours in a crock pot or a low simmer on the stove top is perfect.
Once ready, the options are wonderful! Put them on Spaghetti or your favorite pasta, inside a Sub, or cut into cubes on Pizza! Well, that’s how we made use of all of our “test-kitchen” runs the past couple of months.
Cubed, sitting atop a sheet pan pizza….
We celebrated #NationalTortelliniDay with these….
How about a Meatball Sandwich?
I do hope you enjoy this recipe! Thank you for stopping by!