Meatballs With Beef and Sausage

Meatballs with beef and sausage with spaghetti on a plate

​The Spruce Eats

Prep: 18 mins
Cook: 40 mins
Total: 58 mins
Servings: 8 to 12 servings
Nutrition Facts (per serving)
186 Calories
11g Fat
4g Carbs
16g Protein
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Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 186
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 22%
Cholesterol 62mg 21%
Sodium 427mg 19%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 16g
Vitamin C 1mg 3%
Calcium 47mg 4%
Iron 2mg 10%
Potassium 256mg 5%
*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.


  • 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)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for meatballs with beef and sausage gathered

    ​The Spruce Eats

  2. Line a large shallow-rimmed baking pan with foil and then oil lightly. If desired, place a rack in the baking pan.

    Foil-lined rimmed baking with a wire rack set inside it

    ​The Spruce Eats

  3. 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.

    Meat mixture for meatballs combined in a white bowl

    ​The Spruce Eats

  4. Shape into meatballs, about 1 1/2- to 2-inches in diameter.

    Uncooked meatballs on a white plate

    The Spruce Eats

  5. Arrange the meatballs in the pan or on the rack. 

    Meatballs on top of the foil rack over the rimmed baking sheet

    ​The Spruce Eats

  6. Broil the meatballs about 8-inches from the heat source for about 10 minutes.

    Broiled meatballs on wire rack over a rimmed, foil-lined baking sheet

    ​The Spruce Eats

  7. Turn and broil for 10 minutes longer.

    Close-up of broiled meatballs on a baking rack in a rimmed baking sheet

    ​The Spruce Eats

  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 Eats

  9. Cover and simmer for 20 to 30 minutes.

    Simmered meatballs in a saucepan

    ​The Spruce Eats

  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.


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

Recipe Variations

  • 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.

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