This recipe for Italian Meatballs combines lean ground beef and Italian sausage with a special method that results in the most flavorful meatballs with the best texture. Perfect for pasta, subs, or all on their own!
After discovering the fabulous method of using a panade in my ground beef burger recipe, I knew I had to try it with homemade meatballs. And, oh my! I deem these to be the BEST Italian meatballs that have ever come out of my kitchen.
Exactly what is a panade? It’s a seasoned paste made from soft sandwich bread and milk that’s used to bind ground meat in place of dry bread crumbs. It helps create the great texture and flavor of these meatballs. It may sound fancy, but I promise, making a panade is super simple as you’ll see in the step-by-step instructions below.
Ingredient Notes
Meat: Lean ground beef and either hot or mild ground Italian sausage. I like to 90% to 93% lean ground beef for this recipe to balanace the fat from the Italian sausage.
For the panade: A couple of slices of white sandwich bread like Oroweat Potato Bread or something similar. Remove the crusts and cut the bread into ¼-inch cubes. The panade is moistened with a little milk and flavored with Worcestershire sauce, kosher salt, and freshly ground black pepper.
Produce: Grated yellow onion. minced garlic, and finely chopped Italian parsley.
Eggs: A couple of large eggs.
Cheese: Grated parmesan
Marinara sauce: Use your favorite brand of store-bought sauce. I have been loving Mutti Marinara or Tomato Basil flavor.
How to Make Italian Meatballs
- To make the panade, mash the bread and milk together in a large bowl with a fork until it forms a thick paste.
- Add the salt, pepper, Worcestershire sauce, onion and garlic and stir to combine the panade.
- Crumble the beef and sausage over the mixture then add the remaining meatball ingredients.
- Gently combine the ingredients with a wooden spoon, then work with your hands, just until combined.
- Using a large cookie scoop to scoop the meatball mixture and use your hands to form them into neat balls. Place them on a baking sheet lined with foil and coated with nonstick cooking spray.
- Transfer the baking sheet to the oven set to Broil for about 3 minutes, or until the tops of the meatballs are nicely browned. Use kitchen tongs to flip the meatballs and return them to the oven for an additional 2 to 3 minutes to brown the other side.
- Add the marinara sauce to a Dutch oven and transfer the browned meatballs to the sauce to finish cooking. Simmer until they’re cooked through to an internal temperature of a minimum of 160 degrees F when tested with an instant read meat thermometer.
Serving Tip
While the meatballs simmer, boil your favorite pasta until al dente. Serve the meatballs over the cooked pasta with a simple green salad and a warmed loaf of French bread for a super comforting, satisfying meal!
Tips for the Best Italian Meatballs
Use Grated Onion: Use the thick shred side of box grater to grate your onion for perfectly smooth meatballs. Grated onion infuses the meatballs with flavor without adding texture.
Forming Perfect Meatballs: To ensure your meatballs are even-sized, I recommend using a large cookie scoop. If you don’t have one, you can measure out 2 tablespoons of the meatball mixture with a 1 tablespoon measuring spoon. Rinse your hands with water, as needed throughout the process to prevent the meatball mixture from sticking.
Simmer Before Stirring: The meatballs may be somewhat tender before they are cooked all the way through. Treat them gently as they simmer in the sauce. Once cooked through, they’ll be much sturdier.
Storage Tips
Refrigerator: Transfer the meatballs and sauce into an airtight container or a sealable food storage bag. Store in the refrigerator for up to 3 to 4 days.
Freezer: For longer storage, transfer the cooled meatballs and sauce to a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible before sealing. Label the container with the date and freeze for up to 2 to 3 months.
Make-Ahead Freezer Meatballs
Prepare and shape the meatballs according to the recipe, then, place them in a single layer on a baking sheet lined with parchment paper. Transfer the baking sheet to the freezer for 1 to 2 hours, or until the meatballs are firm and completely frozen.
To store the frozen meatballs, transfer them to a freezer-safe bag or airtight container. Label the bag with the date and freeze for up to 3 months.
When you’re ready to use them, allow the frozen meatballs to thaw safely in the refrigerator overnight. Then, follow the recipe directions to cook the meatballs.
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Italian Meatballs
This recipe for Italian Meatballs combines lean ground beef and Italian sausage with a special method that results in the most flavorful meatballs with the best texture. Perfect for pasta, subs, or all on their own!
Servings: 24 meatballs
Instructions
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Line a large rimmed baking sheet with foil and coat the foil with nonstick cooking spray. Set it aside.
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In a large bowl, mash the bread and milk together with a fork until it forms a thick paste. Add the salt, pepper, Worcestershire sauce, onion and garlic and stir to combine. Crumble the beef and sausage over the mixture then add the remaining meatball ingredients. Gently combine with a wooden spoon, then work with your hands, just until combined.
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Using a large cookie scoop or a 1 tablespoon measuring spoon, scoop about 2 tablespoons of meatball mixture and use your hands to form it into a neat ball. Set the meatball down on the prepared baking sheet and repeat to form the remaining meatballs. Rinse your hands with water, as needed throughout the process to prevent the meatball mixture from sticking.
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With a rack set in the top one-third of the oven, turn the oven to BROIL. Transfer the baking sheet to the oven and broil for about 3 minutes, or until the tops of the meatballs are nicely browned. Remove the baking sheet from the oven and use kitchen tongs to flip the meatballs. Return them to the oven for an additional 2 to 3 minutes to brown the other side. Remove from the oven.
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Pour the pasta sauce into a Dutch oven and set over MEDIUM-LOW heat. Add the meatballs and bring the mixture to a low simmer. Reduce heat to LOW and simmer for about 10 to 15 minutes, or until the sauce is warmed and the meatballs are cooked through to an internal temperature of a minimum of 160 degrees F when tested with an instant read meat thermometer.
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To serve with pasta, boil 1 pound of your pasta of choice in salted water 1 minute shy of the package directions. Drain well and pour the pasta into the pot with the meatballs and sauce. Garnish with a little torn fresh basil leaves, if desired. Serve with Parmesan cheese.
Notes
Storage
Refrigerator: Transfer the meatballs and sauce into an airtight container or a sealable food storage bag. Store in the refrigerator for up to 3 to 4 days.
Freezer: For longer storage, transfer the cooled meatballs and sauce to a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible before sealing. Label the container with the date and freeze for up to 2 to 3 months.
Make-Ahead Freezer Meatballs
Prepare and shape the meatballs according to the recipe, then, place them in a single layer on a baking sheet lined with parchment paper. Transfer the baking sheet to the freezer for 1 to 2 hours, or until the meatballs are firm and completely frozen.
To store the frozen meatballs, transfer them to a freezer-safe bag or airtight container. Label the bag with the date and freeze for up to 3 months.
When you’re ready to use them, allow the frozen meatballs to thaw safely in the refrigerator overnight. Then, follow the recipe directions to cook the meatballs.
Nutrition
Serving: 1 meatball · Calories: 200 kcal · Carbohydrates: 18 g · Protein: 11 g · Fat: 9 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 0.1 g · Cholesterol: 44 mg · Sodium: 393 mg · Potassium: 260 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 171 IU · Vitamin C: 3 mg · Calcium: 46 mg · Iron: 1 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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