Easy Italian Meatball Recipe

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  80/20 Ground Beef(454g)

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

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  Italian Pork Sausage(227g)
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  Bread Crumbs, Panko, Dry(120g)
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  Parmesan Cheese(120g)

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

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  Parsley, Fresh(60g)
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  Egg, Whole, Large
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  Garlic
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  1½ teaspoons kosher salt
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  1 teaspoon freshly cracked black pepper
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  Pasta Sauce, Marinara, Canned
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  Butter(60g)

Instructions

1. 1Combine the ground beef, Italian pork sausage, panko breadcrumbs, grated Parmesan, fresh parsley, eggs, and fresh garlic in a large bowl. Mix until just combined, then form into golf ball–sized meatballs (about 2 tablespoons each)—you should have approximately 15 meatballs.
2. 2Heat the salted butter in a large skillet over medium-high heat for 1–2 minutes until melted and foaming.
3. 3Working in batches to avoid crowding, add the meatballs to the skillet and cook for 8–10 minutes, turning occasionally, until golden brown on all sides and the internal temperature reaches 160°F.
4. 4Once all meatballs are cooked, return them to the skillet and pour the canned marinara sauce over them. Stir gently to coat.
5. 5Reduce heat to medium-low and simmer for 5–7 minutes until the sauce is heated through and thickens slightly around the meatballs.
6. 6Divide the meatballs and sauce evenly into 6 airtight containers while hot, leaving ½ inch of headspace.
7. 7Allow the containers to cool to room temperature (about 30 minutes), then seal and refrigerate for up to 4 days, or freeze for up to 3 months.
8. 8To serve, reheat in a skillet over medium heat for 5–7 minutes until warmed through, stirring occasionally, and top with additional grated Parmesan if desired.