This recipe is amazingly easy, quick to make, and can please any crowd. You can adjust spices to your liking, but please give ours a try. We use ground beef and mild Italian sausage, but you can use all beef, all sausage, chicken, lamb, veal, or turkey. Make sure if you use poultry that enough fat is incorporated into the mixture before cooking the meatballs.
Ingredients:
2 quarts homemade tomato sauce* (see our video!) OR
3 15-ounce cans of plain tomato sauce** + 1 small can of tomato paste
2 pounds 80/20 ground beef
1 pound mild Italian sausage
3/4 cup plain bread crumbs (for the meatballs)
2 large eggs, lightly beaten (for the meatballs)
4 heaping Tablespoons of dried oregano, divided
12 cloves of crushed fresh garlic (2 T), divided
2 teaspoons garlic powder (for the sauce)
1 teaspoon garlic salt (for the sauce)
1 bay leaf (for the sauce)
* Add one quart of filtered water to the sauce if using homemade, depending on thickness. Our sauce is quite thick. Adjust accordingly.
** Add one can of filtered water for each can of tomato sauce used. Whisk the paste into the diluted sauce before adding spices, to ensure smoothness.
Combine sauce ingredients in large pan, and cook over high heat, then reduce to generous simmer. Do this before starting the meatballs.
Heat broiler in oven on high.
Combine the remaining ingredients. If you use leaner meat, you might need an additional egg. Combine well, so all of the spices, breadcrumbs, and egg are incorporated. Form meatballs in approximately 1″ rounds. Be sure to keep them smooth. Any cracks will create uneven meatballs that fall apart.
In an oven-safe pan with sides or a lined cookie sheet (with sides, to contain the fat that will render) put a tiny bit of oil or spray on to ensure the first batch doesn’t scorch.
Place approximately 5-6 inches from broiler.
About 5 minutes into broiling, you should notice lightly cooked tops. Turn the meatballs and place back into the oven.
Form the remaining meat into balls.
Internal temperature of our meatballs needed to be 160 degrees F because of the pork. Check cooking temperature guidelines for minimum temperatures for the meat you choose to use. Cook the meat thoroughly before adding to the sauce. For less fat, damp off the meatballs with paper towels before placing into the sauce.
These make a great dish at potlucks, parties, and other social gatherings. Keep in a Crockpot or fondue pot on low.
Serve over pasta for a classic spaghetti and meatball dish;
steamed zoodles for low-carb; or
make meatball sandwiches that are to DIE for! If you make meatball sandwiches, please watch our grilled tri-tip sandwich video for the best way to serve hot sandwiches and make them last overnight if you want a quick lunch.
If you make a full batch and want to freeze some of the meatballs for later, cool them off and seal in a freezer-safe bag with little to no air. They’ll easily keep in your freezer for 3-4 months. Leftover meatballs and sauce are safe in the fridge for 3-4 days.
Enjoy! Please let us know if you try our recipe, and if you liked the flavors!
Links to check out:
USDA Guide to Home Canning:
Pampered Chef:
The Biggest Little Kitchen Store in Jackson, California:
Truly Taylor Designs on ETSY:
Affiliate Links:
Souper Cubes:
TrueLeaf Market: Microgreen Seeds