Ingredients
Scale
- 1 lb ground beef (85% lean)
- 1/2 lb ground Italian sweet sausage
- 1/2 cup fresh breadcrumbs
- 1/4 cupwhole milk
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 (28 oz) can crushed tomatoes
- 1/2 cup tomato sauce
- 3 cloves garlic, minced
- 1 tbsp fresh basil, chopped
- Salt and pepper to taste
Instructions
- In a bowl, soak breadcrumbs in milk for 5 minutes.
- Combine beef, sausage, soaked breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, and pepper. Mix gently with hands until just combined.
- Roll mixture into 1.5-inch balls (about 20 meatballs).
- Heat olive oil in a large skillet over medium heat. Brown meatballs in batches, about 3–4 minutes per side. Remove and set aside.
- Reduce heat to low. Add crushed tomatoes, tomato sauce, and 3 minced garlic cloves to the skillet. Simmer 10 minutes.
- Return meatballs to the skillet. Cover and simmer for 20 minutes, stirring occasionally.
- Stir in fresh basil. Season to taste with salt and pepper.
Notes
- For extra tender meatballs, don’t overmix the meat mixture.
- Browning the meatballs creates a richer flavor, but for a lighter version, bake at 400°F for 15–18 minutes instead.
- Frozen meatballs reheat well—freeze uncooked balls on a tray, then transfer to a bag.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Simmering, Searing
- Cuisine: Italian
- Diet: High Protein
Nutrition
- Serving Size: 4 meatballs + 1/2 cup sauce + 1/2 cup pasta
- Calories: 485 Kcal
- Sugar: 7g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg
