Italian Sausage & Beef Meatballs
February 01, 2016
"You can use either mild or spicy sausage for these meatballs. At the end of the instructions, there are two ways of finishing the meatballs. Cook time is estimate as to how you finish them. These make 24 meatballs depending how big you make them."
- Serving Size: 1 (41.6 g)
- Calories 107.7
- Total Fat - 7.7 g
- Saturated Fat - 2.5 g
- Cholesterol - 32.4 mg
- Sodium - 138 mg
- Total Carbohydrate - 2 g
- Dietary Fiber - 0.1 g
- Sugars - 0.4 g
- Protein - 7.2 g
- Calcium - 31.8 mg
- Iron - 0.8 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Place fresh bread crumbs in a small bowl and pour milk over crumbs; let stand for 5 minutes or until crumbs have absorbed milk.
In a large bowl, combine crumbs with all remaining ingredients, except olive oil.
Mix well (using your hands works best).
Shape meat mixture into uniform-sized meatballs (Tip: pack meat mixture into 1/3 cup measuring cup and use this amount for make 2 meatballs).
Heat olive oil in a deep, non-stick 14" skillet.
Add meatballs and cook over medium-high heat until lightly browned on all sides being careful not to break them.
To finish #1:
Add 2 jars (about 6 cups/1.5L) of your favourite tomato pasta sauce to the skillet.
Reduce heat, cover and simmer until meatballs are cooked through, about 25 minutes.
To finish #2:
Remove meatballs from skillet and transfer to a large baking pan.
Bake meatballs at 400F for about 20 minutes or until cooked through.
Tips & Variations
No special items needed.