Extremely easy to make. Just dump, mix, roll. You could obviously make them larger than I do, but I think this size works well for meatball subs or spaghetti and meatballs. Plus if they're smaller they'll cook faster. Come on, let's make meatballs together.
Sausage, ground beef, salt and pepper, breadcrumbs, milk, egg, parsley, basil and oregano.
Dump everything in.
Yep. Use your hand to mix it all together.
Use a Tablespoon to scoop out heaping tablespoons of meat and roll into balls.
Makes 32 meatballs. You can choose to refrigerate them and use them within 3 days, flash freeze them like this then move to ziploc bags, or cook them now by simmering them in pasta sauce.
(Makes 32 meatballs)
1 lb Italian Sausage
1.5 lbs Ground beef
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Parsley
1/4 cup milk
1/4 cup Breadcrumbs
1 teaspoon Salt
1 teaspoon Pepper
-Mix all ingredients together by hand.
-Roll meat into heaping tablespoon sized meatballs.
-Refrigerate for up to 3 days, flash freeze then move to ziplocks, or cook immediately in simmering pasta sauce.