Meatballs With Beef and Sausage

Baked meatballs

​The Spruce

  • Total: 29 mins
  • Prep: 18 mins
  • Cook: 11 mins
  • Servings: 8 to 12 servings
Nutritional Guidelines (per serving)
202 Calories
11g Fat
8g Carbs
17g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 8 to 12
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 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.

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 with wire rack
    ​The Spruce
  3. In a large bowl, combine all ingredients, using just enough water to moisten.

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

    Shape meat 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.

    Broiled 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.

    Close-up of broiled meatballs on baking rack
    ​The Spruce
  8. Put the meatballs in a large saucepan and cover with your favorite pasta sauce, homemade or store-bought.

    Meatballs in large saucepan with tomato sauce
    ​The Spruce 
  9. Cover and simmer for 20 to 30 minutes.

    Simmered meatballs in pan
    ​The Spruce
  10. 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.

Tip

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

Recipe Variations

Recipe Tags: