Thursday, November 17, 2011

Moist Meaty Meatballs

I must admit, it's nice to indulge in a hearty meal, without thinking about calories, or serving sizes, or whether that was your 3rd or 4th glass of wine. This meal is made for one of those nights. The mixture of beef and hot sausage, with the fresh onion and garlic, makes these meatballs full of flavor. Then, once you brown them on all sides before baking them in the oven, really seals all of the tenderness in. You won't regret making these in your near future.


  • 1 1/2 lbs. ground beef
  • 1 1/2 lbs. ground hot sausage
  • 1 tbsp. olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp. fresh parsley, minced
  • 4 slices of bread, crusts removed
  • 1/2 cup milk
  • 1 egg
  • 1/2 cup parmesan
  • salt & pepper
  • 1 jar of your favorite marinara sauce
  • 1 cup shredded mozzarella cheese
Preheat oven to 350 degrees.

Heat oil in medium sized skillet over medium-high heat. Saute onion, garlic, and parsley until soft, about 5 minutes. Remove from heat and let cool.

In a bowl, soak bread in milk while onion mixture cools (about 10 minutes).

In a large bowl mix meats, egg, parmesan, salt, and pepper. 

Squeeze excess milk out of bread and add to meat mixture along with onion mixture. Be careful not to over mix. Roll mixture into 1 1/2 inch meatballs.

Place meatballs in a large oven proof saute pan. Cover in marinara sauce. Top with mozarella cheese and bake in oven covered in tin foil for 20 minutes. Uncover and cook for another 10 minutes. Serve with spaghetti. 

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