Italian Meatballs with Beef, Pork, and Italian Sausage
Super tender and juicy meatballs with lots of garlic, two types of cheese, and three meats including Italian sausage, ground pork, and ground beef. This will be the meatball recipe you keep coming back to. This makes a big batch so you can freeze some for later!
Course Dinner
Cuisine Italian-American
Keyword dinner, family dinner, freezer meals, italian, meatballs
PREP: In a large bowl, mix together milk and breadcrumbs and let sit for about 10 minutes until absorbed. Add in onions, garlic, eggs, cheese, parsley, salt and pepper, and mix well, then add beef, pork, and Italian sausage. Gently mix with fingertips, and do not over-mix. Portion out 24 2 ounce (¼ cup) meatballs ^^.
SEAR: In a preheated skillet, sear the meatballs on all sides, about 2-3 minutes on each side, until a browned crust develops.
COOK: Transfer the meatballs to sauce to simmer for 20 minutes, until cooked through.
SERVE: Serve with pasta, or use for meatball subs.
Notes
*To make homemade breadcrumbs, break up a stale loaf of French bread and pulse in the food processor until you get a small crumb. If you only have fresh French bread, break it up into chunks and bake for 10-20 minutes at 200°F until the bread is dried out. 1 loaf of French bread should yield about 2 cups of bread crumbs. **Alternatively you can use 1.5 cups freshly grated parmesan cheese in place of pecorino romano and parmesan mix. ***I use Redmond Real Salt in my recipes. Different Italian sausages are made up with different ingredients and levels of salt. You may have to adjust the salt accordingly. *^ Homemade marinara is best, but if you’re using store bought, Rao’s Homemade Marinara is the best. ^^ Use a 2 ounce cookie scoop to make portioning out meatballs easier. If you don’t have a cookie scoop, you can use a ¼ cup measuring cup.