Italian Meatballs
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- Yield
- 4 servings
- Prep
- 0:10:00
- Cook Time
- 0:35:00
- Cuisine
- Italian
- Filed Under
- Main Dishes
- In a large bowl, whisk together eggs and milk. Add bread crumbs and let mixture soak for 10 minutes to form a panade.
| 2 each |
Eggs |
| 1 cup |
Milk |
| 1 cup |
Bread Crumbs |
- Add Pecorino Romano, salt, and Italian seasoning to the panade, stirring to combine.
| 1⁄4 cup |
Pecorino Romano Cheese |
| 1 tsp |
Table Salt |
| 1 tsp |
Italian Seasoning |
- Add sausage and ground beef to the bowl. Mix gently with your hands just until ingredients are evenly combined. Do not overmix.
| 1 lb |
Italian Sausage |
| 1–1 1/2 lb |
Ground Beef |
- Preheat oven to 375 °F. Set a wire rack inside a rimmed baking sheet.
- Form mixture into meatballs of desired size (about 2 tablespoons each), being careful not to pack too tightly.
- Arrange meatballs on the prepared rack, leaving space between each.
- Bake for 30–35 minutes, or until meatballs are golden brown and cooked through.