Italian Meatballs
These Italian Meatballs are tender, savory, and freezer-friendly, made with beef, pork sausage, Parmesan, soaked breadcrumbs, garlic, and parsley. Bake a batch for spaghetti, meatball subs, pizza, or lasagna whenever dinner needs rescuing.
Ingredients
- 2/3 cup Italian bread crumbs
- milk enough to moisten the bread crumbs, added a little at a time
- 1 pound pork sausage
- 1 pound ground beef
- 1/2 cup grated Parmigiano-Reggiano
- 1/3 cup onion finely minced
- 2 large eggs
- 3 cloves garlic minced
- 1/2 teaspoon garlic powder
- 1/3 cup fresh parsley chopped nice and fine
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon Worcestershire sauce
Instructions
- Put the Italian breadcrumbs in a small bowl and add enough milk to moisten them, then let them sit for a few minutes until soft and damp but not floating in milk.
- In a large bowl, combine the pork sausage, ground beef, grated Parmigiano-Reggiano, softened breadcrumbs, minced onion, eggs, minced garlic, garlic powder, parsley, salt, pepper, Italian seasoning, and Worcestershire sauce.
- Mix the meatball mixture thoroughly but gently until evenly combined, then stop to avoid overmixing.
- Form the mixture into 2-inch balls for about 8 servings, making them larger if you plan to use them for meatball subs.
- For the oven method, place the meatballs on a baking sheet with a little breathing room between them and bake at 375°F for 20 minutes.
- If you prefer the skillet method, brown the meatballs in a skillet over medium heat with a small amount of oil, using olive oil with a little vegetable oil, and turn them carefully until browned all over.
- Serve the meatballs with your favorite spaghetti sauce, either simmered in the sauce or with sauce spooned over them at the table, and offer extra Parmesan.
Notes
Once cooled, store the meatballs in the refrigerator if you plan to use them soon. For longer storage, freeze them in containers or freezer bags in meal-sized portions. Reheat gently in spaghetti sauce on the stovetop until hot throughout, or microwave covered on medium power and check as you go; extra sauce helps keep them from drying out.
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