How to Make Meatballs

Ask any cook how to make meatballs and you will find that everyone's recipe is a bit different. There are so many ways to make meatballs that it's often hard to know what recipe to choose. Should you fry them or bake them? Use ground beef or ground turkey? Garlic or no garlic? Cheese or no cheese? Actually, it's pretty hard to make a bad meatball no matter what recipe you use. But if you crave a slightly spicy meatball with a tender but firm texture, try this recipe that uses a mixture of ground beef and bulk sausage. No worries if the only sausage you have is in casings, simply slice the casing with a knife and scoop out the sausage meat and you're ready to roll. If you have sausage patties on hand, you can crumble them by hand or break them into small pieces with a wooden spoon.
Hey everyone, I'm Judith with, and today I'm gonna be showing you how to make handmade Italian meatballs; delicious, quick, and easy. So, what you're gonna need is 1 pound of ground beef, 12 ounces of bulk Italian sausage. We have half a cup of bread crumbs. We have a quarter cup of parmesan cheese, which has been grated. We have a quarter cup of finely chopped Italian parsley. We have a quarter of milk, 1 egg which has been lightly beaten, 2 tablespoons of olive oil, 1 teaspoon of Italian seasoning, and salt and pepper to taste, and of course here we have the piece de resistance, 4 cups of marinara sauce. So, first thing first, we're gonna prepare our meatballs. This is the fun part. You can get everyone involved and it's really quick and easy. So, we've got our ground beef, really inexpensive, goes a long way, and we're mixing it with some Italian sausage. Now, if you can't find the Italian sausage that's fine. You can just do ground beef, but it just gives a nicer taste when you do it this way. So, we're gonna add in our bread crumbs, our cheese, our parsley, all the dry ingredients go in. Let's put in our Seasoning there too, salt and pepper [unk] a little. There we go. Now, let's add in our liquid ingredients. So, our egg goes in there and our milk. So, everything is all in there, and we're gonna get our hands dirty and mix everything in. So, it combines all together. This is the fun part, the combining. You know, it's a really inexpensive and quick meal to make, and you probably get about 16 meatballs from this. So, you can feed the whole family or group of friends, great dinner. Alright, so that's all combined nicely. So, we're roll on meatball mixture into balls about 1-1/2 inches in diameter like it so, and I'm gonna do this with all my meat mixture. So, we've out batch of meatballs. We've got a large skillet here, which put to medium heat and I put the 2 tablespoons of olive oil in there when they get olive oil nice and hot. So make sure to make you meat in batches, so that you don't overcrowd your skillet. So, once that's nice and hot, we're gonna put in our meatballs. Now, there are gonna probably cook for about 10 minutes until they get nice and brown. So, it's been about 10 minutes and our meatballs are browned beautifully. So, it's time to place them on a plate. And the smell just delicious, just get that, all those seasoning flavors of herbs, the parsley in there, gorgeous, and let's get our marinara sauce. So, let's place it on the stove. We're gonna heat it to medium and bring it to a boil. So, now that the marinara is nice and hot, we're gonna add in our meatballs to the mix. So, we're gonna let this simmer with the meatballs for about 30 minutes with the lid on. So, it's been about 30 minutes. We've been stirring the meatballs [unk] mix occasionally, and the sauce has reduced down. It's become nice and thick and those meatballs have cooked nicely. So, that's it everyone. That is ready to serve up now, and you can serve it with spaghetti, pasta, even a slice of bread as the Italians do, and that's it, very quick and simple, that's your handmade Italian meatballs. We'll thanks for watching everyone. For more great recipes and savings, go to

What You'll Need

  •  Purchased Marinara Sauce
  • 1   pound ground beef
  • 12   ounces bulk Italian sausage, hot or sweet
  • 1/2  cup fine, dry bread crumbs
  • 1/4  cup milk
  • 1   egg, slightly beaten
  • 1/4  cup fresh Italian parsley, finely chopped
  • 1/4  cup freshly grated Parmesan cheese
  • 1   teaspoon dried Italian seasoning
  • 1   teaspoon kosher salt
  • 1/4  teaspoon freshly ground pepper
  • 2   tablespoons extra-virgin olive oil

Step By Step

In a large mixing bowl combine ground beef, sausage, bread crumbs, milk, egg, parsley, cheese, Italian seasoning, salt, and pepper until well combined. Form mixture into balls, about 1-1/2 inches in diameter.
In a large skillet, cook the meatballs in hot olive oil over medium heat for 10 minutes or until browned, turning occasionally.
Bring marinara to boiling. Gently place meatballs into sauce. Stir gently to coat with sauce. Cover and cook for 30 minutes or until an instant-read thermometer inserted in the meatballs registers 160 degree F. Makes about 16 meatballs.

The sausage you choose will determine the amount of heat and spice of the meatballs. Depending upon your mood, you can choose hot sausage for a strong flavor pop or sweet sausage for a more subtle flavor.
Now when people ask you how to make meatballs that taste as good as yours, you can share this easy recipe that makes an unforgettable meatball that keeps its fresh and zesty flavors even when swimming in a sea of red sauce.
Hint: If you are cutting down on fat, you can bake your meatballs on a rack that's positioned over a foil lined, rimmed baking sheet. Bake at 350 degrees F for 30 to 40 minutes. You can also bake the meatballs on a lightly oiled baking sheet. Oiling the pan ensures your meatballs don't stick and that they'll hold their round shape.

nutrition information

Per Serving: cal. (kcal) 741, Fat, total (g) 29, chol. (mg) 93, sat. fat (g) 10, carb. (g) 78, Monounsaturated fat (g) 16, Polyunsaturated fat (g) 4, fiber (g) 5, sugar (g) 8, pro. (g) 29, vit. A (IU) 3838.63, vit. C (mg) 11.22, Thiamin (mg) 0.77, Riboflavin (mg) 0.5, Niacin (mg) 6.12, Pyridoxine (Vit. B6) (mg) 0.33, Folate (g) 149.18, Cobalamin (Vit. B12) (g) 0.92, sodium (mg) 1708, Potassium (mg) 459, calcium (mg) 222.13, iron (mg) 5.94, Percent Daily Values are based on a 2,000 calorie diet
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