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These tasty meatballs come together quickly and can be simply baked and added to your favorite pasta or combined with our Spicy Calabrian Arrabbiata Sauce recipe to make Braised Meatballs. Both the sauce and the braised meatball recipe are on this website.
Paul Ward
Makes 30 meatballs
20 minutes
20 minutes
Italian
main dish
These tasty meatballs come together quickly and can be simply baked and added to your favorite pasta or combined with our Spicy Calabrian Arrabbiata Sauce recipe to make Braised Meatballs. Both the sauce and the braised meatball recipe can be found on this website.
1 cup panko Japanese bread crumbs
1 cup heavy cream
2 lbs ground beef
1 lb Italian sausage, casings removed
1 cup grated Pecorino Romano or Parmesan cheese
1 cup chopped Italian parsley
3 large eggs
⅓ cup Nonna’s Special Blend (#7394)
Combine the bread crumbs and heavy cream in a medium bowl and mix well. This will create a binder called a panade that will help bind the meatballs and keep them moist.
In a separate large bowl, combine the remaining ingredients and mix well with your hands until well combined. Add the panade mixture and mix until evenly blended.
Heat oven to 425F and move oven rack to the upper third of the oven. Line a rimmed baking pan with foil and lightly grease with a neural oil. Lightly oil your hands and form meatballs that are 3 Tbs. in size and place them on the prepared pan. You should have about 30 meatballs.
Place sheet pan in oven and bake 11-14 minutes. Then turn on the broiler in your oven and cook 2-5 minutes more or until meatballs are browned and cooked through.
