My Family’s Meatball Recipe Secret—The Simple Shortcut I’m Finally Sharing

For me, making meatballs was always a big deal—reserved for special occasions like birthdays or those long, chilly weekends when we had nothing to do but cook and gather around the kitchen.

The reason it felt so daunting was that I didn’t have an easy, go-to recipe. My method involved slow-cooking onions, garlic, red wine vinegar, and herbs—a personal invention, I admit, since I’m not fond of raw garlic or onion (please don't disown me for that). Once the mixture cooled, I'd blend it with the usual ground beef and breadcrumb panade, then proceed with the traditional meatball-making steps. Even just preparing the flavor base felt like a chore, and it always took longer than expected.

Then, one day, inspiration struck: why not swap in Italian pork sausage with the ground beef, skipping the need to chop and sauté all those extra ingredients? After all, Italian sausage is already packed with garlic, herbs, fennel, salt, and pepper. It hit me—this simple change did half the work for you!

But would the meatballs still taste rich and tender? I gave it a try. Spoiler: they were, and they are! I had unknowingly created a new family recipe that we still use today.

To make this version even more appealing, it comes together super quickly and easily—no chopping or sautéing required to slow things down. My kids love getting involved too, making it a fun, family-friendly activity that works year-round. After a few attempts, my son, who was 5 at the time, even took ownership, dubbing them “Cruz’s Famous Meatballs.” (Not to be outdone, my daughter Isla claimed my homemade pasta dough recipe.)

How to Make These Easy Italian Sausage and Beef Meatballs

As I mentioned, these meatballs are incredibly easy to make. Simply mix the ingredients, roll them into balls, and pop them in the oven. I prefer using a baking sheet with a rack, so the fat drains off, resulting in less greasy meatballs. Since I typically use 80 to 85 percent ground beef along with the sausage, there’s still enough fat left during baking to keep the meatballs juicy and flavorful.

That being said, a little technique goes a long way in making them come out just right. Personally, I like to let the ingredients sit out for about 20 minutes before handling them. It makes mixing easier and it’s much more comfortable to work with at room temperature.

Tips for Tender Meatballs

When it comes to mixing, I use my hands to combine the ingredients, ensuring they’re evenly distributed without overworking the meat. A gentle touch is key—overmixing will lead to tough meatballs. Less is definitely more here.

Soaking the breadcrumbs in milk and egg to create the perfect panade is another crucial step for achieving light and tender meatballs. This panade acts as a binding agent, keeping the meatballs moist and intact as they cook.

Serving Up Your Meatballs

After baking, your meatballs are ready to be enjoyed however you like. In my house, we save some plain for my sauce-averse kids (who pair them with equally plain pasta—I know, don’t ask). The rest go straight into our favorite tomato sauce to soak up all the flavors before serving. These delicious meatballs can be served over spaghetti, tucked into a roll with melted mozzarella, or for something different, served with creamy polenta and sautéed spinach. For a lighter option, skip the sauce and pair them with a fresh green salad, herbs, and tzatziki, or serve with pita as part of a mezze spread.

And there you have it, no more delays—wishing you many happy meatball moments to come:

Easy Italian Sausage and Beef Meatballs Recipe

Ingredients:

• 2 eggs
• 1 cup milk
• 1 cup plain bread crumbs
• 1/4 cup grated Pecorino Romano cheese
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1 pound bulk sweet Italian pork sausage
• 1-1 1/2 pounds ground beef

Directions:

1. In a large mixing bowl, whisk together eggs and milk. Add the breadcrumbs and let them soak for about 10 minutes.
2. Stir in grated cheese, salt, and Italian seasoning.
3. Gently mix the ground beef and sausage with the soaked breadcrumb mixture until combined.
4. Preheat the oven to 375°F (190°C). Set a baking rack on top of a baking sheet.
5. Scoop portions of the meat mixture and roll or lightly pack them into meatballs of your desired size.
6. Place the meatballs on the rack, spacing them evenly.
7. Bake for 30-35 minutes, or until golden brown on the outside and cooked through.

Meatball Recipe Tips

This recipe yields about 18-20 medium-sized meatballs, roughly 1 1/2 to 2 inches in diameter, or you can make 22-24 smaller ones if you prefer.

I like to mix sweet and spicy Italian pork sausage for a richer, more layered flavor. When I adjust the meat ratios, I keep the general rule of thumb: 1 egg, 1/2 cup breadcrumbs, and 1/2 cup milk for every pound of meat. Although I list up to 2 1/2 pounds of meat in the recipe (to add extra beefy goodness and make the meatballs a bit heartier), this recipe is quite flexible!

I prefer to use homemade breadcrumbs when I have them available. However, you can easily substitute with Italian-style breadcrumbs and skip the Italian seasoning if you're looking for a shortcut.

Finally, make these meatballs with plenty of love and feel free to add your own name to the title—after all, Cruz won’t mind if you call them your own “Famous Meatballs.”