Classic Italian Meatballs

Classic Italian Meatballs

Course Main Course
Cuisine American, Italian


  • 1 lb ground beef
  • 1.25 lbs ground Italian sausage (5 Italian sausage links, casings removed)
  • 2 large eggs
  • ¾ cup whole milk
  • 2 cloves garlic, minced
  • 1 cup Italian bread crumbs

  • ½ cup grated parmesan cheese

  • 1 tsp Italian seasonings

  • ½ tsp salt
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp black pepper


  • Preheat oven to 400°F
  • In a large bowl, combine ground beef and ground Italian sausage meat. If using links, remove the casings from the Italian sausage before adding to the bowl.
  • Peel 2 cloves of garlic, and mince finely (or use a garlic press to mince). Add to the bowl. Add bread crumbs, parmesan cheese, eggs, milk, and seasonings to the bowl. Combine all ingredients thoroughly. Set aside.
  • Line with aluminum foil, and lightly oil two 9”x13” baking dishes (or 2 large cookie sheets).
  • Form golf-ball sized balls with the meat mixture, and place them within your baking dishes (or cookie sheets).
  • Place the baking dishes (or cookie sheets) in the oven. Bake meatballs for 25 minutes, or until fully cooked. Meatballs are done when the internal temperature reaches 160°F at the thickest part of the meat.

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