Easy Italian Meatball Recipe

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  1 lbs 80/20 Ground Beef

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

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  0.5 lbs Italian Pork Sausage
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  0.5 cup Bread Crumbs, Panko, Dry
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.3 cup Parsley, Fresh
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  1 Egg, Whole, Large(44g)
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  4 Garlic(12g)
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  1.5 tsp 1½ teaspoons kosher salt
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  1 tsp 1 teaspoon freshly cracked black pepper
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  1 Pasta Sauce, Marinara, Canned(680g)
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  4 tbsp Butter

Instructions

1. 1Combine the ground beef, mild Italian sausage (casings removed), Italian breadcrumbs, freshly grated Parmesan, chopped flat-leaf parsley, beaten egg, minced garlic, kosher salt, and black pepper in a large bowl. Mix until just combined — do not overwork the meat.
2. 2Roll the mixture into golf ball-sized meatballs, about 2 tablespoons each, yielding approximately 15 meatballs. Set aside on a plate.
3. 3Melt the softened salted butter in a large skillet over medium-high heat until foaming, about 1–2 minutes.
4. 4Working in batches to avoid crowding, add the meatballs and cook, turning occasionally, until golden brown on all sides and cooked through to an internal temperature of 160°F, about 8–10 minutes per batch. Transfer cooked meatballs to a plate.
5. 5Return all meatballs to the skillet and pour the full jar of marinara sauce over them. Stir gently to coat and bring to a gentle simmer over medium-low heat.
6. 6Simmer for 5–7 minutes, stirring occasionally, until the sauce is heated through and clings to the meatballs.
7. 7Divide the meatballs and sauce evenly into meal-prep containers while hot, then allow to cool to room temperature before sealing and refrigerating. Garnish each serving with additional grated Parmesan and chopped fresh parsley when ready to eat.