Making a full flavored and tender meatball is easy as 1, 2, 3. I use equal amounts of lean ground beef, ground pork, and sweet italian sausage. Add some milk, bread or cracker crumbs, an egg, and a few seasonings to complete the mixture. Form into walnut sized meatball and bake at 400 for 15 to 20 minutes and you’re done. Couldn’t be easier.
I’ll add the oven-baked meatballs to a simmering pot of pasta sauce and let the flavors of the sauce infuse into the meatball. It’s Italian heaven. After 10 or so minutes, pull off the heat, keep covered and use them when ever people are ready to eat and the rest of the meal is done. Top with some parmesan and it’s a fabulous, filling, home-style meal. Did I mention your house smells amazing and your neighbors are starting to wander over?
You can make spaghetti and meatballs, a meatball & tortellini bake, meatball sandwiches, a meatball pizza pocket….the list goes on and on! These freeze great so one batch can stretch into 2 or 3 meals, at least.
For this post, I used a few to make a classic toasted meatball sandwich. This was quickly eaten as soon as the photo was snapped. Trust me.
Oven brown your sandwich roll, add 3 or 4 of these meatball beauties with sauce, then top with mozzarella. Broil on low until the cheese is melted. If the mood strikes you, sprinkle with some parmesan and a few red pepper flakes. I like a bit of fresh crunch on my sandwich, so the second one below shows lettuce. Purists will hate me for that. Oh, well. 🙂
Cheers to your meatball adventures!
- 1 pound lean ground beef
- 1 pound ground pork
- 1 pound ground sweet italian sausage
- 3/4 cup milk
- 1 egg
- 1/2 cup dry bread crumbs or cracker crumbs
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- 1/2 teaspoon garlic powder
- salt & pepper to taste
- Turn on the oven to 400F.
- Line a large baking sheet with foil and set aside.
- In a large mixing bowl add the beef, pork & italian sausage.
- In a separate bowl, crack the egg and add the milk and the bread or cracker crumbs (I’ll often find whatever cracker is in the pantry, put it in a baggie and whack it until it’s itty bitty crumbs – I’m not fussy about using any particular kind of crumb). Mix to combine and add to the meat mixture.
- Add the seasonings to the meat/milk and gently mix. Your clean hands are best or use a spoon…whatever you feel comfortable with. Don’t over-mix this. Just combine so the ingredients are dispersed but still has a lightness to the mixture.
- Move your bowl near your baking sheet and start forming the meatballs. If you shape a walnut sized meatball (slightly smaller than a golf ball), then you should get about 30 of them.
- Bake at 400 for 15 minutes, turn and bake a few minutes more. You should end up with a lovely browned meatball on the outside and juicy on the inside. Add to your favorite pasta sauce.