Meatballs With Beef and Sausage

Baked meatballs recipe

​The Spruce

  • Total: 29 mins
  • Prep: 18 mins
  • Cook: 11 mins
  • Yield: 8 to 12 Servings
Nutritional Guidelines (per serving)
202 Calories
11g Fat
8g Carbs
17g Protein
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Nutrition Facts
Servings: 8 to 12 Servings
Amount per serving
Calories 202
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 21%
Cholesterol 121mg 40%
Sodium 443mg 19%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 2%
Protein 17g
Calcium 76mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These Italian-seasoned meatballs are made with two parts ground beef and one part Italian sausage. Minced garlic, dried basil, and grated Parmesan cheese flavor the meatballs perfectly. The meatballs are baked or broiled, a method I think is much easier (and less messy) than frying. 

These meatballs are delicious simmered in purchased or homemade spaghetti sauce. Double the recipe and freeze some for another day. See the tips and variations for some additional ideas, including how to make them gluten free.

Serve meatballs with spaghetti or linguine and a tossed salad, and pass the Parmesan cheese. They would make fabulous meatball sandwiches as well.

Ingredients

  • 1 pound lean ground beef (or extra-lean ground beef)
  • 1/2 pound bulk Italian sausage (or remove from casings)
  • 1/3 cup fine dry bread crumbs
  • 3 medium cloves garlic (finely minced)
  • 1 scant teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon dried leaf basil
  • 1 medium onion (finely chopped)
  • 1 large egg (slightly beaten)
  • 1/3 cup Parmesan cheese (grated)
  • 2 tablespoons water (or as needed)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for baked meatballs recipe
    ​The Spruce
  2. Line a large shallow-rimmed baking pan with foil and then oil lightly. If desired, place a rack in the baking pan.

    Foil on baking pan
    ​The Spruce
  3. In a large bowl, combine all ingredients, using just enough water to moisten.

    Meat in bowl
    ​The Spruce
  4. Shape into meatballs, about 1 1/2 to 2 inches in diameter.

    Shape into balls
    ​The Spruce
  5. Arrange the meatballs in the pan or on the rack. 

    Arrange the meatballs on a pan
    ​The Spruce
  6. Broil the meatballs about 8 inches from the heat source for about 10 minutes.

    Broil meatballs
    ​The Spruce
  7. Turn and broil for 10 minutes longer. Alternatively, the meatballs may be baked for about 30 minutes at 375 F, turning after about 15 minutes.

    Broil
    ​The Spruce
  8. Put the meatballs in a large saucepan and cover with your favorite pasta sauce, homemade or store-bought.

    Put meatballs in large saucepan
    ​The Spruce 
  9. Cover and simmer for 20 to 30 minutes.

    Meatballs in pan
    ​The Spruce
  10. Serve over pasta, in a sub roll, or by itself and enjoy!

Tips

  • To make your meatballs absolutely uniform in size, weigh them on a food scale as you shape them.

Variations

  • Gluten-Free Meatballs: Instead of bread crumbs, use tapioca bread crumbs or a similar gluten-free bread crumb substitute.
  • If desired, omit the Parmesan cheese.

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