Saucy Sausage Meatballs
Delightful and easy-to-make meatballs infused with Italian sausage and ground beef, served in a rich sauce, perfect for weeknight meals or gatherings.
Ingredients
Meatball Mixture
- 2 large eggs
- 2 tsp balsamic vinegar
- to taste tsp Kosher salt and pepper Use according to your taste.
- 1/3 cup panko
- 4 large cloves garlic, grated
- 1/2 cup flat-leaf parsley, chopped
- 2 oz provolone, finely grated
- 1/4 cup grated Parmesan
- 1/2 tsp dried oregano
- 1/2 lb ground beef (85 percent lean)
- 1/2 lb Italian beef sausage, casings removed
Sauce
- 1 cup tomato sauce
- 1 strip orange zest
- 1 small cinnamon stick
Instructions
Preparation
- Preheat your broiler and prepare a rimmed baking sheet by lining it with nonstick foil.
- In a large bowl, whisk together the eggs, balsamic vinegar, salt, and pepper.
- Stir in the panko and allow it to sit for about a minute for better texture.
- Mix in the grated garlic, parsley, cheeses, and oregano.
- Gently fold in the ground beef and Italian beef sausage until just combined.
- Shape the mixture into 20 meatballs, each about 1 1/2 inches in diameter, and place them on the prepared baking sheet.
Cooking
- Broil the meatballs for 6 to 8 minutes or until cooked through.
- While the meatballs are cooking, combine the tomato sauce, orange zest, and cinnamon stick in a small saucepan; simmer for about 5 minutes.
- Toss the meatballs in the sauce before serving.
Notes
Serve over spaghetti, in a sub sandwich, on their own as an appetizer. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. Reheat before serving.