These sausage and hamburger meatballs combine ground beef with savory pork sausage for a well-seasoned, tender result that works as a weeknight dinner or party appetizer. A little milk-softened breadcrumb helps bind the mixture without making it dense, and baking keeps cooking simple and hands-off.
Ingredients
- 1 pound ground beef, preferably 85% lean
- 1 pound bulk pork sausage, mild or hot
- 1 cup plain breadcrumbs
- 1/2 cup whole milk
- 1 large egg
- 1/3 cup finely grated Parmesan cheese
- 1/4 cup finely minced yellow onion
- 2 garlic cloves, minced or finely grated
- 2 tablespoons chopped fresh parsley, plus more to serve
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt (use less if the sausage is particularly salty)
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for greasing the pan or rack
- Optional, for serving: 2 to 3 cups marinara sauce
Instructions
- Heat the oven. Set a rack in the center of the oven and preheat to 400°F (200°C). Line a rimmed baking sheet with foil or parchment for easier cleanup. If you have an oven-safe wire rack, set it over the sheet and lightly oil it; otherwise, lightly oil the lined sheet.
- Soften the breadcrumbs. In a large bowl, stir together the breadcrumbs and milk. Let the mixture stand for 5 minutes, until the breadcrumbs absorb most of the milk. This panade helps keep the meatballs tender.
- Mix the ingredients. Add the egg, Parmesan, onion, garlic, parsley, Italian seasoning, salt, and pepper to the breadcrumb mixture and stir to combine. Add the ground beef and sausage. Use clean hands or a fork to mix gently just until everything is evenly distributed. Avoid kneading or compressing the meat, which can make the cooked meatballs firm.
- Shape the meatballs. Lightly dampen your hands and roll the mixture into balls about 1 1/2 inches across, roughly 2 tablespoons each. Arrange them with a little space between each one. The batch makes about 24 to 28 meatballs, depending on their size. Wash your hands and any surfaces that touched raw meat.
- Bake until cooked through. Bake for 18 to 22 minutes, turning the meatballs once if they are on a flat sheet, until browned and the centers reach 160°F (71°C). Check a larger meatball by inserting an instant-read thermometer into its center; color alone is not a reliable doneness test. If you use a wire rack, the bottoms may brown more evenly without turning.
- Serve or sauce. Rest the meatballs for 3 to 5 minutes. Serve them as they are, or gently warm them in marinara sauce for 5 to 10 minutes. If adding sauce, transfer the cooked meatballs with a clean utensil and simmer gently rather than boiling vigorously, which can break them apart.
Tips
- Choose sausage to suit your table. Mild Italian sausage gives a familiar herb-and-garlic flavor; hot sausage adds a noticeable kick. Sausage varies in saltiness, so taste a small cooked sample only if you cook it separately, or reduce the added salt when in doubt.
- Keep the mixture tender. Measure the breadcrumbs and milk rather than adding extra breadcrumbs to a soft mixture. If the meat mixture feels very sticky, chill it for 15 to 20 minutes before shaping instead of packing in more dry crumbs.
- Make even-sized portions. A cookie scoop helps the meatballs cook at roughly the same rate. If yours are smaller or larger than 1 1/2 inches, begin checking early or allow extra time, and use the thermometer reading to decide when they are done.
- Handle raw meat safely. Keep the mixture refrigerated if you are not shaping and baking it right away, and do not reuse a plate or utensils that held raw meat for cooked meatballs unless they have been washed.
Serving Suggestions
For a classic dinner, spoon the meatballs and marinara over spaghetti, rigatoni, or another sturdy pasta, and finish with Parmesan and parsley. They also work in toasted rolls with sauce and provolone, alongside mashed potatoes, or served with roasted vegetables and a crisp green salad.
For an appetizer, bake the meatballs slightly smaller and serve them warm with marinara, toothpicks, and a little grated cheese. Keep a serving dish on the table for a meal, but do not leave perishable food at room temperature for more than 2 hours—or 1 hour when the temperature is above 90°F (32°C).
Variations
Swap the ground beef for ground turkey or chicken if you prefer a lighter flavor, but keep the sausage and check the center of each meatball with a thermometer; poultry must reach 165°F (74°C). For a beefier, less rich version, use 1 1/2 pounds of ground beef and 1/2 pound of sausage, keeping the other ingredients the same.
You can also replace the Italian seasoning with 1 teaspoon of smoked paprika and 1/2 teaspoon of dried oregano for a warmer, smoky profile. For a gluten-free batch, use certified gluten-free breadcrumbs in the same amount. To make the meatballs dairy-free, use an unsweetened, unflavored milk alternative in the panade and omit the Parmesan; add a small pinch of salt if needed.
Storage and Reheating
Refrigerate cooked meatballs in a covered, shallow container within 2 hours of cooking. They keep for 3 to 4 days at 40°F (4°C) or below. Store them with sauce or separately; either way, cool them promptly rather than leaving a full pot on the counter.
For longer storage, freeze cooked, cooled meatballs in a single layer until firm, then transfer them to a freezer-safe container or bag. Use within 3 to 4 months for best quality. Thaw overnight in the refrigerator when convenient, or reheat from frozen, allowing more time.
Reheat meatballs in sauce on the stovetop over medium-low heat, stirring gently, until steaming hot throughout; add a splash of water if the sauce has thickened. In a microwave, cover a portion loosely and heat in short intervals, turning or stirring as needed. Reheated leftovers should reach 165°F (74°C). Avoid repeatedly cooling and reheating the same batch; warm only what you plan to eat.
Frequently Asked Questions
Can I make sausage and hamburger meatballs ahead?
Yes. Shape them up to a day ahead, cover, and refrigerate at 40°F (4°C) or below. Bake them straight from the refrigerator, checking that the centers reach 160°F (71°C). You can also bake them in advance and refrigerate or freeze them using the storage guidance above.
Can I cook these meatballs on the stovetop?
Yes. Heat a thin layer of oil in a wide skillet over medium heat. Brown the meatballs in batches, turning carefully, then lower the heat, cover, and cook until their centers reach 160°F (71°C). Do not crowd the pan, or they may steam rather than brown. A thermometer is especially helpful when cooking them this way.
Why are my meatballs tough?
Overmixing, tightly packing the balls, or adding too many breadcrumbs can make meatballs dense. Mix only until combined, shape them gently, and use the stated milk and breadcrumb amounts. Cooking beyond the safe temperature can also dry them out, so check near the end of the estimated baking time.
Do I need to brown them before baking?
No. Baking at 400°F (200°C) gives the meatballs browned surfaces without a separate searing step. Browning in a skillet first is optional, but it adds another step and does not replace checking that the centers are fully cooked.
Can I bake them from frozen?
Yes, provided they were cooked fully before freezing. Arrange them on a baking sheet or warm them in sauce, and cook until hot throughout and at least 165°F (74°C). Cooking time varies with size and whether the meatballs are sauced, so use a thermometer rather than relying on a fixed time.
Can I use leaner ground beef?
You can, though very lean beef may produce a slightly drier meatball. The sausage adds fat and flavor, while the milk-soaked breadcrumbs help retain moisture. Avoid draining away the cooking juices if you plan to serve the meatballs with sauce.