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The Best Meatballs - Ground Beef and Italian Sausage

Perfect Meatballs with Ground Beef and Italian Sausage

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 Servings
Calories 380kcal
Author Creative Culinary


  • 2-3 Tbsp olive oil
  • 1 large onion chopped
  • 2 tsp salt
  • 2 cloves garlic minced
  • One pinch of crushed red pepper
  • 1 lb ground beef
  • 1 lb pork Italian sausage
  • 2 large eggs
  • 1 cup grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • ½ cup water


  • Coat a large saute pan with olive oil, add the chopped onion and bring to a medium-high heat. Season the onion generously with salt and cook for about 5 to 7 minutes until soft and aromatic but not long enough to brown.
  • Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
  • In a large bowl use your hands to squish together the meats, eggs, Parmesan cheese and bread crumbs.
  • Add the cooled onion mixture, season generously with salt and mix everything up a bit more.
  • Add the water and do a final squish; the mixture should be quite wet.
  • If you want to test your seasoning; take a bit of the mix and cook it in a skillet with a small amount of olive oil; add more salt to your mixture if needed.
  • Preheat the oven to 350 degrees F.
  • Shape the meat into desired size meatballs. I make mine approximately 1.5 - 2" diameter.
  • Coat a large saute pan with olive oil and bring to medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet lined with aluminum foil and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through.
  • Serve over pasta and finish them with your favorite sauce. Top with Parmesan cheese and enjoy!!


Serving: 18 | Calories: 380kcal | Carbohydrates: 11g | Protein: 22g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Cholesterol: 93mg | Sodium: 932mg | Fiber: 1g | Sugar: 2g