Spicy Italian Meatballs
These amazing spicy Italian meatballs are made with half hot Italian sausage and half lean ground beef. This is a step by step guide to making homemade Italian meatballs. So delicious!
Servings: 24 meatballs
Calories: 412kcal
Ingredients
- 1 pound hot Johnsonville sausage
- 1 pound ground beef 85/15
- 1/2 cup breadcrumbs or cracker crumbs
- 1/3 cup Parmesan cheese
- 1/3 cup heavy cream
- 2 large eggs
- 2 tablespoons fresh parsley minced
- 1 teaspoon garlic minced
- 1 teaspoon onion powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350 degrees F.
- Spray a large baking sheet with nonstick cooking spray or line with parchment paper.
- In a large mixing bowl, combine the hot sausage and ground beef. Mix with your hands until well combined, then add the breadcrumbs, Parmesan cheese, heavy cream, eggs, parsley, garlic, onion powder, and salt. Mix again until well-combined.
- Scoop and roll about 1½ tablespoons of the meat mixture between your hands to form a ball., then place onto your prepared baking sheet about 2" apart. Repeat this process until you have formed all your meatballs.
- Bake in a 350 degree oven for about 25 minutes, or until golden brown on the outside and the inside of the meatballs reach at least 145 degrees F.
- Remove from the oven and let sit for a couple minutes before using or storing for later. Enjoy!
Video
Notes
Storing instructions: leftover meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days, or in the freezer for up to 3 months. To thaw, transfer to the fridge overnight.
Reheating: reheat meatballs in the microwave, or add a little sauce or oil and warm in a small pot over low heat, stirring occasionally.
Nutrition
Calories: 412kcal | Carbohydrates: 5g | Protein: 22g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 144mg | Sodium: 682mg | Potassium: 337mg | Vitamin A: 375IU | Vitamin C: 1.9mg | Calcium: 92mg | Iron: 2.4mg