Simple & Easy Meatballs Recipe

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The addictive taste of this simple and easy meatballs recipe comes from adding pre-seasoned sausage to the beef, breadcrumbs and Parmigiano Reggiano® cheese mixture. It’s a flavor combination that yields not only simple meatballs, but meatballs that are tender, too. Baking these simple meatballs in the oven is easy and healthier than frying. Baking cuts calories without sacrificing taste. What’s another benefit to baking these easy meatballs? It leaves you free to prepare the rest of your dinner while they’re in the oven.

There are lots of things you can do with these easy meatballs. Toss them with Simple Tomato Sauce and pasta for a quick dinner, line them up in a Meatball Sandwich, or roll them a little smaller, stick a toothpick in each one and serve them as an appetizer. And don’t forget, the raw meatball mixture can be used for Stuffed Peppers. Have your children help you make these simple meatballs by letting them scoop and form them before they bake. You should have about 40 meatballs.

Ingredients (Serves 6 (40 meatballs)) Convert to Metric

  • 2/3 cup unseasoned dried breadcrumbs
  • 2 eggs
  • 2/3 cup grated Parmigiano Reggiano
  • 1 pound ground beef
  • 1 pound italian sausage, sweet or spicy

Directions (This is Easy!)

Prep Time - 20 min | Cooking Time - 20 min

1. Preheat oven to 400° F.

2. If you are mixing by hand, put the breadcrumbs, eggs and cheese in a large bowl and mix well. Add the ground meats and mix until thoroughly combined. You can also use your stand mixer. Make sure your bowl is very cold. Add all the ingredients to the bowl, use the flat beater and mix on slow speed until all ingredients are combined.

3. Line 2 baking sheets with a layer of parchment paper or aluminum foil. To make even-size meatballs, use a spring-action ice cream scoop (size 40) or a serving spoon. Scoop out about 1½ tablespoons of mixture and roll the meatballs into round balls. Evenly space the meatballs on the baking sheets and spray with olive oil spray. Bake in the oven for 20 to 25 minutes. (Note: They will shrink a little as they cook.)

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