Beef and Sausage Meatballs

These easy Italian-Style Beef and Sausage Meatballs take less than 10 minutes to mix-up! Baked with marinara sauce and topped with mozzarella and parmesan, they can be served as an appetizer or the main dish for a meal. Plus they are great for meal prepping and freeze beautifully.

These beef and Italian sausage meatballs will be THE BEST you've ever had! All you'll need are a few basic ingredients, a bowl, a cookie scoop, a baking dish, and 10 minutes, and you're all set.

Baked in marinara sauce and topped with ooey gooey cheese, the meatballs come out super moist, tender, and flavorful. They're excellent served with a toothpick as an appetizer or alongside your favorite pasta and vegetables!

While they are baking in the oven, it'll give you time to make the rest of your meal. We love having it with One Pan Pasta and bread with Epic Garlic Butter Spread!

Why You'll Love this Recipe

• Easy to Make: Cooks of all levels can make these meatballs! Throw everything into 1 bowl, mix, scoop, and bake in the oven. It's as easy as that!
• Versatile Meal Combinations: They can be served as appetizer or as the main entree for a meal. It's excellent with pasta, zoodles, and a variety of vegetables.
• Customizable: You can use different kinds of meats, herbs, and spices to suit your preferences.
• Great as leftovers: They are often even better the next day! They can be repurposed as a hearty sandwich or in a baked pasta.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Ground Beef and Pork Italian Sausage: The primary protein base for the meatballs. Ground beef richness and contributes to the overall savory flavor. Italian sausage, with its blend of herbs and spices, adds depth, a hint of heat, and savoriness.
• Eggs: Eggs provide structure and prevent the meat mixture from falling apart during cooking.
• Milk: Adds moisture to beef and sausage, keeping them tender and juicy.
• Italian-Style Bread Crumbs: Serves as a binder and helps absorb excess moisture. Bread crumbs contribute to the texture, providing a desirable firmness without being too dense. I love using crushed garlic butter croutons.
• Garlic Powder: Infuses the meatballs with a savory and aromatic garlic flavor.
• Marinara Sauce: Acts as both a cooking liquid and a flavorful sauce. It provides moisture to the meatballs as they cook and adds a robust, tomato-based flavor.
• Mozzarella and Parmesan Cheese: Enhances the richness and cheesy goodness of the meatballs. Mozzarella adds a gooey and melty texture, while Parmesan contributes a savory and nutty flavor.

Pro Tip: The best meatballs use a combination of Italian sausage and ground beef for a melt in your mouth texture that is insanely delicious.

Tools You'll Need

• Liquid Measuring Cups
• Measuring Cups and Spoons
• Cookie Scoop (optional)
• Mixing Bowls
• 13"x9" Baking Dish
• Rotary Cheese Grater 

Best Meat for Beef and Sausage Meatballs

The best meat for Italian-style meatballs often involves a combination of ground meats to achieve a flavorful and well-textured result. A common and popular combination is a mix of ground beef and Italian sausage. Here's why each of these meats plays a crucial role:

Ground Beef: The texture of ground beef adds a hearty and satisfying bite. It contributes a robust and savory flavor. Choose a ground beef with a moderate fat content (such as 80% lean) to ensure juiciness and richness in the final product.

Italian Sausage: Italian sausage usually contains a higher fat content than ground beef, contributing both flavor and moisture to the meatballs. The fat also helps prevent them from becoming dry during cooking. It also brings a distinctive blend of herbs and spices, including fennel, garlic, and sometimes red pepper flakes. This enhances the overall flavor profile of the meatballs and adds a hint of heat.

By combining ground beef and Italian sausage, you achieve a balance of flavors, textures, and moisture that makes for delicious and authentic Italian-style meatballs. The choice of meats can vary based on personal preferences, and some recipes may also include other ground meats such as veal or pork for additional complexity.

How to Make Meatballs with Sausage and Ground Beef

1. In a medium bowl, combine ground beef, ground Italian sausage, egg, milk, bread crumbs, and seasonings.

2. Massage the meat mixture gently until the ingredients are combined. 

3. Spread half of the marinara sauce into the bottom of a 13"x9" baking dish.

4. Using a 3 tablespoon cookie scoop or spoon, scoop and roll the the meat mixture into balls. The mixture should make 28 meatballs. Place them on top of the sauce. Searing the meatballs first is optional.

5. Cover the meatballs evenly with the remainder of the sauce. Bake in a preheated 400ºF oven for 40 minutes. If searing the meatballs first, adjust the bake time depending on how long you sear them.

6. Carefully remove the baking dish from the oven. Evenly sprinkle the mozzarella and parmesan cheese on top. Return to the oven, and bake an additional 10 minutes. The center of the meatball should read a minimum of 160ºF degrees internally.

7. Serve as an appetizer or as the main dish with your favorite side dishes.

What to Serve with Italian Meatballs

These beef and sausage meatballs can be served as an appetizer or as a main dish. They're versatile and can be served with a variety of dishes. It's excellent to serve with One Pan Pasta, over rice, with noodles, or over mashed potatoes. Some dish dishes that pair perfectly with them are a Simple Salad, Gremolata Green Beans, and Garlic Broccoli and Mushrooms. Don't forget the bread and Garlic Butter!

Leftover meatballs make an INCREDIBLE Leftover Meatball Sandwich! Slice sub rolls or a baguette lengthwise. Brush the inside with olive oil or melted garlic butter. Place reheated meatballs along the bread and add additional marinara sauce if needed. If you love gooey, melted cheese, sprinkle additional shredded mozzarella before serving. Place the assembled sandwiches on a baking sheet and bake at 350°F until the cheese is melted and bubbly.

Expert Tips and Variations

• Alternative Binders: If you're allergic to eggs or prefer an egg-free option, you can try one of these alternatives. Keep in mind the texture and flavor will change depending on the substitution made.
  • Breadcrumbs and Milk: Combine 2 tablespoons of breadcrumbs with 2 tablespoons of milk for each egg.
  • Yogurt or Sour Cream: Use ¼ cup of plain yogurt or sour cream.
  • Mashed Potatoes: Use ¼ cup of mashed potatoes per egg.
  • Tomato Paste: Use 2 tablespoons of tomato paste per egg. Tomato paste adds a rich flavor and helps bind the meat mixture.
  • Silken Tofu: Blend ¼ cup of silken tofu per egg until smooth.
  • Buttermilk: Use ¼ cup of whole buttermilk per egg.
  • Commercial Egg Replacer: Use a commercial egg replacer according to the package instructions. These are often made from starches and can serve as effective binders.
• Breadcrumbs: Use panko breadcrumbs or Italian-seasoned breadcrumbs for added flavor.
• Italian Sausage: If Italian sausage is unavailable, use regular ground pork and add a mix of Italian herbs and spices like fennel seeds, garlic powder, and red pepper flakes. Another pork favorite is this hearty and easy-to-prepare Pork Sausage Meatloaf!
• Parmesan Cheese: Substitute Parmesan with Pecorino Romano or a blend of both for a different flavor profile.
• Milk: Use buttermilk or a non-dairy milk alternative if you need a lactose-free option.
• Fresh Herbs: Adding fresh chopped herbs like parsley, oregano, and basil can add a fresh flavor and pop of color. You can also add fresh sliced basil to the tops of the meatballs when ready to serve.
• Searing First: You can sear the meatballs first if desired. This creates a flavorful brown exterior as well as makes it possible to remove some of the grease. Keep in mind, you’ll need to lower the bake time according to how long you sear the meatballs.

Storage and Freezing

Refrigeration: Allow cooked meatballs to cool to room temperature. Place them in an airtight container or wrap them tightly with plastic wrap. Refrigerate for up to 3-4 days.

Freezing: Ensure the meatballs are completely cooled before freezing. Arrange them on a baking sheet in a single layer and freeze until solid. Transfer the frozen meatballs to a freezer-safe bag or airtight container. Freeze for up to 3 months.

Reheating Instructions: If pulling from the refrigerator, microwave in 1 minute intervals until heated through or reheat in a baking dish in a preheated 350°F oven for 15-20 minutes. If pulling from the freezer, follow the same refrigerated steps, adding an additional 5-10 minutes. Ensure the meatballs reach an internal temperate of 160°F.

Make-Ahead Instructions: Mix and shape the meatballs according to the recipe. If refrigerating, place the prepared balls in an airtight container and store up to 24 hours before baking. If freezing, place the prepared balls on a baking sheet and freeze until solid. Once frozen, transfer the meatballs to a freezer-safe bag or container. When ready to use, thaw them in the refrigerator overnight.

Frequently Asked Questions

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