Description
Grandma’s Italian Meatballs are a cherished family favorite, known for their tender texture and bold Italian flavor. Made with beef sausage, ground beef, fresh herbs, and a milk-soaked breadcrumb mix, these meatballs are perfect for pasta, subs, or hearty lasagna. A freezer-friendly, go-to meal for busy nights or Sunday dinners. Try this classic recipe and bring timeless tradition to your kitchen today!
Ingredients
2/3 cup Italian-style breadcrumbs
Milk (just enough to moisten breadcrumbs)
1 lb beef sausage
1 lb ground beef
1/2 cup grated Parmigiano-Reggiano
1/3 cup finely minced onion
2 large eggs
3 cloves garlic, minced
1/2 tsp garlic powder
1/3 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp Italian seasoning
1 tbsp Worcestershire sauce
Instructions
- Prepare Breadcrumb Mixture
In a small bowl, soak breadcrumbs in just enough milk to moisten them. Let sit for 5 minutes until the mixture is soft and absorbed. - Mix Ingredients
In a large mixing bowl, combine beef sausage, ground beef, soaked breadcrumbs, grated cheese, onion, eggs, minced garlic, garlic powder, parsley, salt, pepper, Italian seasoning, and Worcestershire sauce. Gently mix with hands or a spoon until just combined—excessive mixing may result in dense and tough meatballs. - Shape the Meatballs
Shape the mixture into 2-inch meatballs and arrange them evenly on a baking sheet lined with parchment paper. - Cook the Meatballs
- Oven Method (Preferred): Preheat oven to 375°F (190°C). Bake meatballs for 20 minutes or until browned and cooked through.
- Skillet Method: Heat a bit of oil in a skillet over medium heat. Sear the meatballs on all sides until they’re golden brown and cooked through, which takes around 10 to 12 minutes.
- Serve
Enjoy with marinara sauce over spaghetti, tucked into a hoagie roll with cheese, or crumbled into your favorite lasagna.
Notes
Don’t overmix the meat mixture—this can make the meatballs tough.
Use a cookie scoop for evenly sized meatballs.
Freeze cooked meatballs in a single layer before transferring to storage bags.
Try a pinch of red pepper flakes for heat or swap parsley with basil for a twist.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking or Pan-Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: About 3 meatballs
- Calories: 370
- Sugar: 1g
- Sodium: 580mg
- Fat: 28g
- Protein: 21g
- Cholesterol: 90mg