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I always prefer cooking meatballs in the oven because they don’t require constant attention. Place them on a baking sheet at 425 degrees for 20-30 minutes (depending on size) and turn them midway – it’s easy. But one thing I didn’t like was the rubbery texture of the meatballs I used to make. So, I added 2 ingredients that made a difference: eggs & sauce, and I then rolled the meatballs in bread crumbs before baking them. The result? Lovely, juicy meatballs that are full of flavor and even great on their own without mixing into a pasta dish. You can stuff them with cheese or not - time can be a factor.
This recipe makes 30 or so meatballs, which is plenty for 2 lbs of pasta and 10-12 people. I use about 15 meatballs per pound of pasta, so when I batch these up, I freeze the extra so I always have meatballs on hand for a quick meal. If you want only enough for 1 lb, cut the recipe in half.
Ingredients
Preparation
1 1/2 lb ground chuck
1 1/2 lb Italian pork sausage, hot or sweet
12-16 oz tomato or pizza sauce or crushed tomatoes
2 t salt
ground pepper, to taste
3 eggs
1 C Italian bread crumbs + 1 cup more for rolling
5 oz shredded Parmesan or Romano cheese
6 garlic cloves, chopped
1 C chopped fresh basil or 2-3 T of dried Italian herbs
*8 oz mozzarella or provolone cheese
The swiftest way to mix up meatballs is to let the meat set out until it’s not so chilled and mix it with your fingers. But if this is icky to you, use a large countertop mixer or a potato masher.
Mix the ingredients in order (use only 1 C of bread crumbs) and form golf-ball sized or larger meatballs*. Roll them in additional bread crumbs and place on a baking sheet. Bake at 425 degrees until slightly browned, around 25 minutes, turning once midway.
*Additionally, cut 8 oz of mozzarella or provolone cheese into 3/4" cubes and form the meatball around them.
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