Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

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

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  • 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; protein 32.9g; carbohydrates 24.6g; fat 29.6g; cholesterol 151.4mg; sodium 1384.6mg. Full Nutrition
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