This is one you'll be proud to present at parties! If you allow the meatballs to cool and then freeze, they make amazing, convenient meals!

Jennifer DeMent


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil.

  • Combine bread crumbs, eggs, Romano cheese, garlic, parsley, anchovy paste, and salt in a large bowl. Mix until eggs are well beaten. Add ground beef and sausage; mix to combine. Add milk and stir until mixture comes together.

  • Scoop out and roll together 2 tablespoons of mixture per meatball. Place meatballs very close together on the prepared pan.

  • Bake in the preheated oven until an instant-read thermometer inserted into a meatball reads 160 degrees F (71 degrees C), 25 to 30 minutes.

Cook's Notes:

Substitute Romano cheese with Parmesan, if desired.

I've used regular pork before. It was wonderful too! I actually used Italian sausage for the first time when I realized I had the sausage but no pork on hand.

I've also used this exact meat mix to stuff zucchini before, put the entire thing in a slow cooker with homemade marinara... oh my!... after it had cooked for 4 hours I loaded an Italian cheese blend on top - it was sublime! Family dinner bliss - everyone ate til they were painfully stuffed.

Nutrition Facts

504 calories; 29.6 g total fat; 151 mg cholesterol; 1385 mg sodium. 24.6 g carbohydrates; 32.9 g protein; Full Nutrition