The Best Italian Meatballs are seriously The Best Meatballs ever. They’re made with two types of meat, ground beef and Italian sausage, plus tons of fresh Italian parsley, garlic, and parmesan cheese. Once you try them, you’ll never make another meatball again!
I can’t think of anything more comforting than a big bowl of pasta. It’s my favorite food. Throw in some meatballs, not just any meatballs, but The Best Italian Meatballs, and I’m one happy camper!
What makes these the best in my opinion, is the fresh, herbaceousness from the Italian parsley, the pop of flavor from the garlic, and the slight saltiness from the parmesan cheese. I also think the combination of ground beef and Italian sausage helps elevate these because when I used to make them with all ground beef, they were really good, but the addition of Italian sausage makes them absolute perfection.
I don’t like soft, mushy meatballs, so years ago, I would brown them in a pan first to give them the color and texture I was looking for, then finish them in the oven. The meatballs were fantastic, but the work involved (not to mention the extra calories), just wasn’t worth it. One day I decided to cook them solely in the oven, and they came out amazing! They’re still perfectly browned and have the texture I want, but now I save loads of time.
A couple weeks ago I posted the recipe for Amatriciana Pasta Sauce – a delicious red pasta sauce made with tomatoes, bacon, onions, and garlic. Top your pasta with Amatriciana Sauce and these amazing meatballs, and all you’ll need is a little bit of parmesan cheese and a loaf of French bread!
By the way, save a couple meatballs for the next day…these make awesome meatball subs! Cut two meatballs in half, place them on one half of a nice crusty roll with some marinara, some provolone cheese, and put them under the broiler until the cheese is bubbly and the rolls start to get golden. The best leftovers!
- 1 lb. ground beef
- 1 lb. Italian sausage
- ¾ cup Italian Style breadcrumbs
- ¾ cup shredded parmesan cheese
- ¾ cup chopped, fresh Italian parsley
- 3 garlic cloves, minced
- 2 eggs
- splash of milk
- salt & pepper
- Preheat oven to 425 and spray a baking sheet with cooking spray.
- In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, parmesan, parsley, garlic, eggs, milk, and plenty of salt & pepper. Roll into 1½-2 inch balls and place on greased baking sheet. Bake for 20 minutes or until done in the middle.
- Makes approximately 20-30 meatballs, depending on size.