Craving meatballs with a rich, authentic taste? This Italian sausage meatball recipe combines the bold flavors of Italian sausage with classic herbs and spices to create juicy, tender meatballs. Perfect for pairing with pasta, serving in subs, or enjoying as appetizers, this Italian sausage meatball recipe will elevate any meal. Follow these easy steps to prepare these irresistible meatballs at home.
Ingredients:
Ingredients for the Italian sausage meatball recipe:
- 1 lb Italian sausage (mild or spicy, casings removed if using links)
- 1 lb ground beef
- 1 cup breadcrumbs
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 2 tbsp olive oil for frying
Execution
Step-by-Step Method for the Italian sausage meatball recipe:
- Mix the ingredients: In a large bowl, combine Italian sausage, ground beef, breadcrumbs, eggs, Parmesan cheese, garlic, parsley, oregano, red pepper flakes (if using), salt, and pepper. Mix gently with your hands until just combined.
- Shape the meatballs: Using your hands or a small scoop, shape the mixture into 1 1/2-inch meatballs. Place them on a baking sheet lined with parchment paper.
- Sear the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, searing each side for 2-3 minutes until browned. Remove and set aside.
- Finish cooking: Transfer the seared meatballs to a baking dish and bake at 375°F (190°C) for 15-20 minutes, or until fully cooked (internal temperature of 160°F).
- Serve: Serve the meatballs with marinara sauce over pasta, in a sandwich, or as a party appetizer with dipping sauce.
Tips:
For the Best Italian sausage meatball recipe:
- Don’t overmix: Overmixing the meat mixture can make the meatballs dense. Mix just until combined for tender results.
- Use fresh herbs: Fresh parsley and oregano enhance the flavor and aroma of the meatballs.
- Make ahead: Prepare the meatballs in advance and store them in the fridge or freezer until ready to cook.
- Try different meats: Substitute ground chicken or turkey for a leaner version.
FAQs:
- What is the secret to a good meatball?
- The secret to a good meatball lies in:
- Flavorful ingredients: Using Italian sausage adds a savory and spiced flavor. Combine with fresh herbs like parsley, garlic, and Parmesan cheese for depth.
- Moisture: Add breadcrumbs soaked in milk or eggs to keep the meatballs moist and tender.
- Gentle mixing: Overmixing can make meatballs dense; mix just until combined.
- Cooking method: Sear meatballs in a skillet for a crispy exterior before finishing them in sauce or baking for a flavorful crust.
- What are traditional Italian meatballs made of?
- Traditional Italian meatballs are typically made with:
- Ground meat: A mix of beef, pork, or veal, or Italian sausage for extra flavor.
- Breadcrumbs: Often soaked in milk for tenderness.
- Eggs: To bind the ingredients together.
- Seasonings: Fresh parsley, garlic, salt, pepper, and sometimes nutmeg.
- Cheese: Parmesan or Pecorino Romano for added richness.
- Is it better to bake meatballs at 350 or 400?
- It’s better to bake meatballs at 400°F (200°C) for a quicker cook time and a golden-brown exterior. Baking at 350°F (175°C) is ideal for larger meatballs or if you want to cook them slower and more evenly. For standard-sized meatballs, baking at 400°F for 20-25 minutes works well.
- What is the secret of a tender meatball?
- The secret to tender meatballs is:
- Soaking breadcrumbs: Use breadcrumbs soaked in milk or broth to add moisture.
- Using eggs sparingly: Just 1 or 2 eggs are enough to bind; too many can make meatballs dense.
- Choosing the right meat: A mix of ground meat with some fat content, like Italian sausage, helps maintain juiciness.
- Not overcooking: Cook just until the internal temperature reaches 165°F (74°C) to avoid drying out the meatballs.
