You’ll be proud to serve this out during gatherings! The meatballs make fantastic, time-saving meals when you let them cool and then freeze them!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ cups Italian bread crumbs
- 2 eggs
- ½ cup grated Romano cheese
- 4 cloves garlic, minced
- 1 ½ tablespoons chopped Italian flat-leaf parsley
- 1 teaspoon anchovy paste
- salt to taste
- 1 pound ground beef
- 1 pound bulk Italian sausage
- ½ cup milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil.
- Combine bread crumbs, eggs, Romano cheese, garlic, parsley, anchovy paste, and salt in a large bowl. Mix until eggs are well beaten. Add ground beef and sausage; mix to combine. Add milk and stir until mixture comes together.
- Scoop out and roll together 2 tablespoons of mixture per meatball. Place meatballs very close together on the prepared pan.
- Bake in the preheated oven until an instant-read thermometer inserted into a meatball reads 160 degrees F (71 degrees C), 25 to 30 minutes.
- Substitute Romano cheese with Parmesan, if desired.
- I’ve used regular pork before. It was wonderful too! I actually used Italian sausage for the first time when I realized I had the sausage but no pork on hand.
- I’ve also used this exact meat mix to stuff zucchini before, put the entire thing in a slow cooker with homemade marinara… oh my!… after it had cooked for 4 hours I loaded an Italian cheese blend on top – it was sublime! Family dinner bliss – everyone ate til they were painfully stuffed.
Nutrition Facts
| Calories | 504 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 151 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 11 g |
| Sodium | 1385 mg |
| Sugars | 3 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
My family and I LOVE MEATBALLS!!! These are really good! The only thing I was a little nervous about was the anchovy paste. I’ve never used it and wasn’t sure about the taste. Thankfully, it wasn’t that noticeable so do not let it deter you from trying this amazing recipe!
Very good meatballs. I used ground pork instead of Italian sausage as that’s what I had on hand. We liked these a lot, in fact husband liked them better than my regular meatballs. I would add a bit more garlic and some Italian seasoning next time out of personal preference. My meatballs were large so baked 35 min and they were done.
These were a hit with my family. I did change the ground beef to ground Italian turkey and they were delicious. I had never used anchovy paste but have seen it used in several recipes. I think the amount was plenty. We will definitely make this again.
This recipe is true perfection! The only changes I made was I added in 1/2 tsp of onion powder and a little more garlic. This was one of the best meatball recipes I have made!
I had to give this one a go, Meatball Perfection and all!!! I made them exactly as called for and they turned out great! The seasoning was good and I was concerned about the “salt to taste” line I had absolutely no idea how the Anchovy paste would play into the saltiness. Since you can’t taste as you go I really think a recipe at this level deserves a measurement. I would use a 1/2 Teaspoon next time around. All that said, great job! We loved them and they will go into our spaghetti & meatball rotation!