Meatballs With Beef And Sausage Recipes

CHEF JOHN'S ITALIAN MEATBALLS

Steps:

• Cover a baking sheet with foil and spray lightly with cooking spray.
• Soak bread crumbs in milk in a small bowl for 20 minutes.
• Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
• Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
• Preheat an oven to 425 degrees F (220 degrees C).
• Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
• Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

ITALIAN SAUSAGE MEATBALLS

Steps:

• Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper and set aside.
• In a large bowl combine ground sausage, eggs, breadcrumbs, cheese, and garlic. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don't over mix here or it'll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs.
• Using an ice cream scoop or large spoon, scoop about one tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat.
• Place the baking sheet in the oven to bake for 15 to 18 minutes, or until they're cooked though.
• Toss with your favorite sauce and serve!

MEATBALLS WITH BEEF AND SAUSAGE

Steps:

• Serve over pasta, in a sub roll, or by itself and enjoy!

ITALIAN RAGU WITH MEATBALLS AND SAUSAGE

Steps:

• In a large sauce pot (8-quart size minimum), heat 1/4 cup of the olive oil on a very low flame. Add the diced onion and cook slowly until it has turned translucent. Do not brown the onion, but allow it to almost melt away. Add the garlic cloves and very lightly cook them in the oil until golden before adding the tomatoes and all their juices. Add salt and pepper to taste, and the basil leaves and set the heat on low. Allow the tomatoes to cook at very low heat for at least 2 hours before adding the meat.
• Make the meatballs: mix the ground beef and veal together in a large bowl. Combine the bread and milk and mash together to form a paste; add the bread to the ground meat. Add the eggs, garlic, parsley, cheese, salt, and pepper to the meat mixture and combine all the ingredients using your fingers to mix uniformly, but do not over mix or the meat will dry out when cooked. Pick up 2 tablespoons of the mixture and roll it into a ball shape, between the palms of your hands. Do this until you have used all the meat. This should yield approximately 24 meatballs.
• Place the remaining olive oil in a heavy skillet and heat over medium flame. Add the meatballs in 1 layer and brown on all sides before removing. Do this to the remaining meatballs until all are browned to a caramelized color. After all the meatballs have been browned and removed from the skillet, add the sausage links and brown well, following the same method as the meatballs. When all the meat has cooked, add to the tomato ragu, which has been cooking for 2 hours and cook an additional hour. Serve the tomato ragu over rigatoni pasta cooked to manufacturer's directions. Serve the meats on another plate as a second course.

BAKED BEEF & ITALIAN SAUSAGE MEATBALLS

Steps:

• In a large bowl combine ground beef with italian sausage and mix well. Add beaten egg, onion, salt, pepper and seasoned bread crumbs. Mix together and shape into meatballs - about 1 1/2" to 1 3/4" round.
• Place in a lightly greased 9" x 13" baking pan or casserole dish; Bake, uncovered, at 375º for 30 to 35 minutes. Drain off fat before serving.

GROUND BEEF AND SAUSAGE MEATBALLS

Steps:

• Line shallow baking dish with foil and oil.
• Combine all ingredients and mix, using enough water to meld.
• Shape into meatballs 1 1/2 to 2 inches in diameter.
• Broil the meatballs 8 inches from broiler for 10 minutes. Turn over meatballs and broil for 10 more minutes.
• I had 50 meatballs so you may have to broil in two batches. I used my Holland grill and cooked them on there which helped eliminate them sitting in the grease.

MEATBALLS WITH BEEF AND SAUSAGE RECIPE - (4.8/5)

Steps:

• Preheat oven to 350 Put beef and sausage in large bowl, add pecorino, beaten egg, garlic, salt and pepper. Combine milk and break in separate bowl, toss lightly with fork and add meat mixture. Put oregano in one hand and rub over mixture breaking up into smaller bits. Add chopped parsley and mix til all ingredients combined. Empty bowl onto work surface and gently pat into one large disc. Divide into four portions. Form 3 meatballs from each portion. Set meatballs on oiled, rimmed baking pan. Bake 25-30 minutes. Remove from oven and serve immediately, or cook in tomato sauce (HIGHLY RECOMMENDED!).