|Nutritional Guidelines (per serving)|
|Servings: 8 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||2%|
|Total Sugars 1g|
|Vitamin C 1mg||3%|
|*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.|
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 we 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.
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 grated Parmesan cheese
2 tablespoons water (or as needed)
Gather the ingredients.
Line a large shallow-rimmed baking pan with foil and then oil lightly. If desired, place a rack in the baking pan.
In a large bowl, combine all ingredients—beef, sausage, bread crumbs, garlic, salt, pepper, basil, onion, egg, Parmesan cheese—, using just enough water to moisten.
Shape into meatballs, about 1 1/2- to 2-inches in diameter.
Arrange the meatballs in the pan or on the rack.
Broil the meatballs about 8-inches from the heat source for about 10 minutes.
Turn and broil for 10 minutes longer.
Put the meatballs in a large saucepan and cover with your favorite pasta sauce, homemade or store-bought.
Cover and simmer for 20 to 30 minutes.
Serve over pasta, in a sub roll, or by itself and enjoy!
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
- To make your meatballs absolutely uniform in size, weigh them on a food scale as you shape them.
- Alternatively, the meatballs may be baked for about 30 minutes at 375 F, turning after about 15 minutes.
- 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.