Homemade Italian Meatballs
Homemade meatballs are very easy and inexpensive to make. This recipe calls for a half beef/half pork mixture which I think luxes up the flavor and texture of this Italian classic. Serve over pasta, put in a crusty roll, or make mini meatballs for the ultimate party appetizer. Mangia Mangia!
Ingredients
- 16 oz ground beef
- 16 oz ground Italian sausage, mild
- ¼ cup Italian seasoned breadcrumbs
- 3 cloves garlic chopped
- 2 tbsp dried Italian seasoning
- ¼ cup grated parmesan cheese
- 2 jars store bought marinara sauce
- salt and pepper to taste
- fresh basil leaves for garnish
- grated parmesan cheese for garnish
Instructions
- In a large bowl, mix together the beef, Italian sausage, breadcrumbs, egg, garlic, seasoning, and parmesan cheese until well combined. Add salt and pepper to taste.
- Begin rolling the meatball mixture into 1¼ inch diameter balls. Place meatballs in a large pot. Try to keep them in a single layer.
- Pour the marinara sauce over the meatballs. Cook the meatballs on medium-high heat on the stove until the sauce begins to simmer. Cover the pot, reduce the heat to low, and simmer for 1 hour.
- Let cool slightly then transfer to a large serving dish. Garnish with chopped fresh basil and grated parmesan.
Notes
These meatballs can be made up to 2 days ahead. Keep in the refrigerator then reheat them in the oven at 350 for 30 minutes or simmer them on the stove until they ae warmed through.
To make these as an appetizer, make 1/2 inch size meatballs. Be sure to put out toothpicks so guests can easily serve themselves.