Beef and Sausage Meatballs
These easy Italian-Style Beef and Sausage Meatballs take less than 10 minutes to mix-up! Baked with marinara sauce and topped with mozzarella and parmesan, they can be served as an appetizer or the main dish for a meal.
Servings: 28 servings
Calories: 127kcal
Ingredients
- 1 pound ground beef
- 1 pound ground pork Italian sausage
- 2 large eggs
- ½ cup milk
- 1 cup fine Italian-style bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 24 ounces marinara sauce
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
Instructions
- Preheat oven to 400ºF
- Spread 1 ½ cups of the marinara sauce into the bottom of a 13"x9" baking dish.
- In a medium bowl, combine ground beef, ground Italian sausage, egg, milk, bread crumbs, and seasonings. Massage the meat mixture gently until the ingredients are combined.
- Using a 3 tablespoon cookie scoop or spoon, scoop and roll the meatballs. The mixture should make 28 meatballs. Searing the meatballs first is optional. Place the meatballs on top of the sauce.
- Cover the meatballs evenly with the remainder of the sauce. Bake 40 minutes. If searing the meatballs first, adjust the bake time depending on how long you sear them.
- Carefully remove the baking dish from the oven. Evenly sprinkle the mozzarella and parmesan cheese on top. Return the meatballs to the oven, and bake an additional 10 minutes. The center of the meatball should read a minimum of 160ºF degrees internally.
- Serve meatballs as an appetizer or as the main dish with your favorite side dishes.
Video
Notes
EXPERT TIPS AND VARIATIONS
- Searing First: You can sear the meatballs first if desired. This creates a flavorful brown exterior as well as makes it possible to remove some of the grease. Keep in mind, you’ll need to lower the bake time according to how long you sear the meatballs.
- Alternative Binders: If you're allergic to eggs or prefer an egg-free option, you can try one of these alternatives. Keep in mind the texture and flavor will change depending on the substitution made.
- Breadcrumbs and Milk: Combine 2 tablespoons of breadcrumbs with 2 tablespoons of milk for each egg.
- Yogurt or Sour Cream: Use ¼ cup of plain yogurt or sour cream.
- Mashed Potatoes: Use ¼ cup of mashed potatoes per egg.
- Tomato Paste: Use 2 tablespoons of tomato paste per egg. Tomato paste adds a rich flavor and helps bind the meat mixture.
- Silken Tofu: Blend ¼ cup of silken tofu per egg until smooth.
- Buttermilk: Use ¼ cup of whole buttermilk per egg.
- Commercial Egg Replacer: Use a commercial egg replacer according to the package instructions. These are often made from starches and can serve as effective binders.
- Breadcrumbs: Use panko breadcrumbs or Italian-seasoned breadcrumbs for added flavor.
- Italian Sausage: If Italian sausage is unavailable, use regular ground pork and add a mix of Italian herbs and spices like fennel seeds, garlic powder, and red pepper flakes.
- Parmesan Cheese: Substitute Parmesan with Pecorino Romano or a blend of both for a different flavor profile.
- Milk: Use buttermilk or a non-dairy milk alternative if you need a lactose-free option.
- Fresh Herbs: Adding fresh chopped herbs like parsley, oregano, and basil can add a fresh flavor and pop of color. You can also add fresh sliced basil to the tops of the meatballs when ready to serve.
Nutrition
Calories: 127kcal | Carbohydrates: 5g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 448mg | Potassium: 199mg | Fiber: 1g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg
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