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This delicious Italian meatball recipe combines the rich flavors of ground beef and Italian sausage for the perfect balance of taste and texture. These meatballs are juicy on the inside with a beautiful brown exterior, making them ideal for family dinners or entertaining guests.
I first made these meatballs for a Sunday family dinner, and they've become our go-to comfort food. My children now request them weekly, knowing the aroma filling our home means something special is coming to the table.
Ingredients
- Ground beef 80/20: creates the perfect fat content for juicy meatballs
- Italian sausage: adds depth of flavor and seasoning
- Italian breadcrumbs: help bind the mixture while adding texture
- Freshly grated Parmesan cheese: brings a salty richness
- Fresh parsley: brightens the flavor profile and adds color
- Egg: acts as the essential binder that holds everything together
- Garlic cloves: provide aromatic flavor that permeates the meat
- Marinara sauce: creates the perfect bath for these meatballs
- Butter: enriches the sauce with silky texture and flavor
Step-by-Step Instructions
- Prepare Your Oven:
- Preheat your oven to 350°F and position a rack in the center. Line a rimmed sheet pan with foil for easy cleanup later. The foil prevents sticking and makes the cleaning process much simpler.
- Mix The Meat Mixture:
- In a large bowl, combine ground beef, Italian sausage, breadcrumbs, Parmesan, parsley, beaten egg, minced garlic, salt, and pepper. Mix thoroughly but gently using your hands. Overmixing can result in dense meatballs, so stop once everything is evenly incorporated.
- Form The Meatballs:
- Wet your hands slightly to prevent sticking, then form golf ball sized meatballs using about 2 tablespoons of mixture for each. The wet hands technique ensures a smooth exterior. Place each formed meatball on your prepared baking sheet, leaving a small space between each one.
- Bake To Perfection:
- Place the sheet pan in the preheated oven and bake for approximately 25 minutes. You'll know they're done when they're nicely browned on the outside and cooked through the center. The internal temperature should reach 165°F for food safety.
- Prepare The Sauce:
- While the meatballs bake, combine marinara sauce and softened butter in a small saucepan over medium heat. Stir occasionally until the butter completely melts into the sauce, creating a richer, silkier texture. This takes about 5 minutes.
- Serve With Love:
- Divide the cooked meatballs among serving bowls, generously spoon the butter-enriched marinara sauce over them, and finish with a sprinkle of additional Parmesan cheese. For extra visual appeal, add a small garnish of fresh parsley.
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The secret ingredient in these meatballs is actually the mild Italian sausage. My grandmother always insisted on using a combination of meats rather than just beef alone. She would say, "The sausage brings the soul to the meatball," and after years of making this recipe, I couldn't agree more.
Make-Ahead Instructions
These meatballs are perfect for meal prep. You can form the raw meatballs and refrigerate them for up to 24 hours before baking. Alternatively, you can fully cook them, cool completely, and refrigerate for up to 3 days. When ready to serve, simply reheat them in sauce over low heat until warmed through. The flavors actually develop and improve overnight, making this an ideal dish to prepare in advance for gatherings.
Serving Suggestions
While traditionally served over spaghetti, these versatile meatballs shine in numerous presentations. Try them on crusty Italian bread for memorable meatball subs, or serve with toothpicks as an appetizer at your next gathering. For a lower-carb option, serve alongside roasted vegetables or over zucchini noodles. My personal favorite is nestling them into a bed of creamy polenta with extra sauce and a generous sprinkle of Parmesan cheese.
Customization Options
Feel free to customize these meatballs to suit your taste preferences. For a spicier version, substitute hot Italian sausage or add red pepper flakes to the meat mixture. If you prefer a lighter version, use ground turkey or chicken instead of beef. For extra flavor, consider adding a tablespoon of tomato paste or a splash of red wine to the meat mixture. You can also experiment with different herbs like basil or oregano in addition to or instead of parsley.
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Frequently Asked Questions
- → What kind of meat is best for these meatballs?
A combination of 80/20 ground beef and mild Italian sausage creates tender, flavorful meatballs.
- → Can I use dried parsley instead of fresh?
Fresh parsley is recommended for optimal flavor, but dried parsley can be substituted; use 1 tablespoon instead of ¼ cup.
- → What marinara sauce should I use?
Use your favorite store-bought marinara or homemade sauce to complement the meatballs.
- → How do I store leftovers?
Store cooked meatballs and sauce in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- → Can these meatballs be made gluten-free?
Yes, replace regular breadcrumbs with gluten-free breadcrumbs to make these meatballs gluten-free.