Description
This homemade meatballs recipe features tender, flavorful meatballs made with a combination of Italian sausage and ground beef, seasoned with Italian herbs and spices, and baked or skillet-cooked to perfection. They are served simmered in a rich, homemade marinara sauce made from crushed tomatoes, garlic, onion, and herbs, offering a classic Italian comfort food experience perfect for family dinners or special occasions.
Ingredients
Meatballs
- ½ cup plain breadcrumbs (70g)
- ½ cup grated Parmesan (50g)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper, freshly cracked
- 2 large eggs
- ¼ cup whole milk (4 oz.)
- 1 lb. bulk Italian sausage (454g)
- 1 lb. ground beef (454g)
- 1 small yellow onion
- 2 garlic cloves
- 2 Tbsp olive oil
- 2 Tbsp tomato paste
- 28 oz. crushed tomatoes (1 can)
- ½ tsp dried basil
- ½ tsp dried oregano
- 1 tsp brown sugar (optional)
- 1 tsp salt (or to taste)
Instructions
- Mix: In a small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In a separate small bowl, lightly whisk the two eggs.
- Combine: Add the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef to a large bowl. Use your hands to mix until evenly combined, being careful not to over mix the meat.
- Rest: Let the meatball mixture rest for five minutes to allow the breadcrumbs to soften. Then divide and shape the meat into about 32 meatballs, approximately 2 tablespoons in volume each.
- Oven Cooking Instructions: Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Place the meatballs about one inch apart on the baking sheet. Bake for about 15 minutes or until lightly browned.
- Simmer: Once browned, transfer the meatballs to a pot of red sauce and simmer for an additional five minutes. If not using a red sauce, bake for 3 to 5 more minutes until cooked through (internal temperature of 160°F).
- Stovetop Cooking Instructions: Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Once hot, add half of the meatballs, cooking and turning every few minutes until browned on all sides and cooked through (internal temperature of 160°F). Repeat with the remaining meatballs.
- Simmer: Transfer the cooked meatballs to a pot of red sauce and simmer for a few more minutes before serving, if desired.
- Marinara Sauce Instructions: Dice the onion and mince the garlic. In a sauce pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until the onions are soft and translucent, about 5 minutes.
- Stir in Tomato Paste: Add the tomato paste and cook for 3 to 5 minutes, stirring often until it darkens slightly to mellow acidity and bring out sweetness.
- Combine Sauce Ingredients: Pour in crushed tomatoes, then add dried basil, oregano, brown sugar (optional), and salt. Stir well, scraping any tomato paste stuck to the pot.
- Simmer Sauce: Bring the sauce to a gentle simmer, then reduce heat to medium-low. Partially cover and let simmer for about 30 minutes, stirring occasionally.
- Taste & Adjust: After simmering, taste the sauce and adjust seasoning as needed. If sharp, simmer longer or add a bit more sugar.
- Finish: Add cooked meatballs to the sauce and simmer for a few more minutes until fully cooked through (internal temperature 160°F). Serve hot and enjoy!
Notes
- Do not overmix the meatball mixture to keep the meatballs tender.
- Allowing the breadcrumb mixture to rest softens the texture of the meatballs.
- Meatballs can be baked or cooked on the stovetop depending on preference.
- The optional brown sugar in the sauce balances acidity but can be omitted if you prefer a more tart sauce.
- Use a meat thermometer to ensure meatballs reach 160°F for safe consumption.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
