Italian Meatballs
These classic Italian Meatballs are an easy homemade foolproof recipe that will be your go-to. Use them for soups, sliders, casseroles, and of course over spaghetti!Step-by-step photos can be seen below the recipe card.
Servings: 80 meatballs
Ingredients
- 1 pound lean ground beef
- 1 pound Italian ground pork sausage (sweet, mild, or hot)
- 1 small sweet onion diced small
- 4 cloves garlic minced
- 1 tablespoon dried Italian seasoning
- 1/4 cup chopped fresh parsley
- 1 large egg
- 1/2 cup grated parmesan
- 1 cup panko breadcrumbs
- 1 & 1/4 cup ricotta cheese fully drained
- 2 teaspoons coarse salt
- 2 tablespoons olive oil plus more if needed
Instructions
- Preheat the oven to 425 degrees F. Coat 2-3 baking sheets with nonstick cooking spray; set aside.
- In a large bowl, combine with your hands the beef, pork, onion, garlic, Italian seasoning, parsley, egg, parmesan, breadcrumbs, ricotta, and salt.
- Using a small cookie scoop, form 1 & 1/4-inch balls out of the mixture.
- Heat olive oil over medium-high in a large skillet. Working in batches, add the meatballs and brown on all sides, about 4 minutes. (Add more olive oil if needed and turn down heat if they're starting to burn.)
- Place browned meatballs on the baking sheets and transfer to the oven to finish cooking for 10 minutes.
- Use as desired. They're great with spaghetti of course, and also in soups, casseroles, or for meatballs sliders. Or let cool and freeze for another day! (Freezer instruction is included in the article.)
Video
Nutrition
Serving: 1meatball | Calories: 49kcal | Carbohydrates: 1g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 117mg | Potassium: 43mg | Vitamin A: 45IU | Vitamin C: 0.5mg | Calcium: 21mg | Iron: 0.3mg