Description
This Homemade Meatballs recipe gives you tender, flavorful meatballs made with a combination of Italian sausage and ground beef, seasoned with Parmesan, garlic, onion powder, and Italian herbs. Easily prepared with options for baking or stovetop cooking, these meatballs are perfect for dinner served with a classic red sauce or as an appetizer.
Ingredients
Scale
Dry Ingredients
- 1/2 cup plain breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Wet Ingredients
- 2 large eggs
- 1/4 cup whole milk
Meat
- 1 pound bulk Italian sausage
- 1 pound ground beef
Optional
- 1 tablespoon cooking oil (for stovetop method)
Instructions
- Mix Dry Ingredients: In a small bowl, combine the breadcrumbs, grated Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir thoroughly to blend the flavors evenly.
- Whisk Eggs: In a separate small bowl, lightly whisk the two eggs until well combined and uniform in color.
- Combine Ingredients: In a large mixing bowl, add the breadcrumb mixture, whisked eggs, milk, Italian sausage, and ground beef. Gently mix together using your hands until all ingredients are evenly combined. Avoid over-mixing to keep meatballs tender.
- Rest Mixture: Let the meatball mixture rest for five minutes to allow the breadcrumbs to absorb moisture and soften.
- Shape Meatballs: Divide the mixture into about 32 meatballs, each roughly 2 tablespoons in volume. Roll each gently to form balls without compacting the meat too much.
- Bake in Oven (Optional): Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper and place the meatballs about 1 inch apart. Bake for approximately 15 minutes or until lightly browned. For meatballs served with sauce, transfer to simmer in red sauce for 5 minutes. Otherwise, bake 3-5 minutes longer to ensure they are fully cooked inside.
- Cook on Stovetop (Optional): Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Coat the pan evenly, then add half the meatballs. Cook, turning every 2 minutes, until browned on all sides and cooked through. Repeat with remaining meatballs. For serving with sauce, transfer cooked meatballs into red sauce and simmer for several minutes before serving.
- Freezing Instructions: To freeze cooked meatballs, cool completely and store in a freezer bag. For uncooked meatballs, freeze them individually on a parchment-lined sheet until firm, then transfer to a freezer bag. Thaw uncooked meatballs fully before cooking.
Notes
- Do not over-mix the meat mixture to prevent tough meatballs.
- Resting the meatball mixture helps achieve a tender texture.
- You can bake or pan-fry the meatballs depending on your preference and time constraints.
- Meatballs can be served with red sauce, pasta, or as a standalone appetizer.
- Make sure to fully cook meatballs to an internal temperature of 160ºF (71ºC) for safety.
- Breadcrumbs help bind the meatballs and keep them moist, so do not skip them.
