We’ve been using this recipe (not of our own) for a very long time and it is about as perfect as it gets.  We choose to roast the meatballs even though many people love poaching them in sauce.  You can do either, but roasting them does add a firmer texture to the meatballs.

Ingredients

  • 1lb 93% Lean Ground Beef
  • 1lb Bulk Breakfast Sausage
  • 1/4 C grated Parmesan Cheese
  • 1 large egg (beaten)
  • 1/2 C Italian seasoned bread crumbs
  • 2 TBSP Minced Garlic (if using fresh, 2-3 cloves)
  • 1 tsp Ground Black Pepper
  • 1/2 C Milk
  • 1 tsp Dried Oregano
  • 2 tsp Dried Parsley

Optional: use regular Italian Seasoning instead of the individual herbs, about 1 TBSP

Cooking Instructions

  1. Mix all ingredients into a large bowl.  Use your hands
  2. Shape mixture into golf-ball sized meatballs.  This is about 1oz by weight.  Using a kitchen scale helps here tremendously.
  3. Pre-heat your oven toe 350 degrees, place the meatballs on a baking sheet about an inch apart.
  4. Options for cooking:
    1. Roast the meatballs for 25 minutes, then pull from the oven and allow to cool.
    2. Poach the meatballs for 40 minutes in the sauce on simmer

Storage

  • If freezing raw, stop at step #2 and place onto a cookie sheet to freeze individually before placing them into freezer bags.  DO NOT place raw, unfrozen meatballs in a bag, you won’t be able to separate them later.
    • Once ready to cook, it is helpful to allow meatballs to thaw thoroughly before cooking, otherwise they will become tough.
  • If freezing cooked, allow to cool completely before bagging.  Once ready to use, allow to poach in the sauce until heated through