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

20 mins
25 mins
45 mins
6 servings


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