Meatballs with Parmesan and Sausage
Juicy, tender, and bursting with flavor, these Meatballs with Parmesan and Sausage are a crowd-pleasing classic with a savory twist. Combining rich ground beef with the boldness of Italian sausage, these meatballs are elevated by the nutty, salty kick of grated Parmesan and the perfect balance of garlic, parsley, and oregano. The breadcrumb and milk mixture ensures each bite is moist and melt-in-your-mouth delicious, while lightly browning the meatballs in olive oil creates a delectable golden crust. Whether simmered in marinara sauce for a full-flavored finish or served as-is atop pasta, in sandwiches, or as an indulgent appetizer, these versatile meatballs are a go-to recipe for weeknight dinners or cozy gatherings. Ready in under 45 minutes, they’re a simple yet impressive dish that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 pound Ground beef (80% lean)
- 0.5 pound Italian sausage (mild or spicy, casing removed)
- 0.5 cup Parmesan cheese (grated)
- 0.5 cup Breadcrumbs (plain or Italian-seasoned)
- 0.25 cup Milk
- 1 large Egg
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 3 tablespoons Olive oil (for frying, as needed)
- 2 cups Marinara sauce (for serving, optional)
Instructions
In a mixing bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes to allow the bread to absorb the liquid.
Add the ground beef, Italian sausage, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and black pepper to the bowl with the breadcrumb mixture.
Using your hands, gently mix all the ingredients until evenly combined. Be careful not to overmix, as this can make the meatballs tough.
Preheat a large skillet over medium heat, and add the olive oil to the pan.
While the skillet is warming, shape the meat mixture into meatballs approximately 1.5 inches in diameter. This should yield about 16-18 meatballs.
Working in batches to avoid crowding the pan, place the meatballs in the skillet and cook for 3-4 minutes on each side, or until they are browned all over. Use tongs or a spatula to turn them gently.
Transfer the browned meatballs to a plate while you finish cooking the remaining batches.
For fully cooked meatballs, you can either simmer them in marinara sauce for 10-15 minutes over low heat or transfer them to a baking sheet and bake in a preheated 350°F (175°C) oven for 10 minutes.
Serve the meatballs warm over pasta, in a sandwich, or on their own with a side of marinara sauce for dipping.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 22.1 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 2010 mg | 87% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.9 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 430 mg | 33% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 885 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
