I was at the grocery store this past weekend and found sweet Italian Sausage and Aged Angus Ground Beef both on sale for $3 a pound.
I’ll have a pound of each please.
When I got home I started thinking about what to make with a pound of Italian sausage and a pound of ground beef. Meatballs!
Toss these into some Tomato Sauce 2. You really didn’t want a vegetarian meal anyway.
Italian Sausage and Beef Meatballs
1 lb ground beef (80/20)
1 lb sweet mild Italian sausage, bulk
Leftover Italian or French bread, coarsely chopped
1 cup Parmesan cheese
- In a large mixing bowl, mix the coarsely chopped Italian bread with just enough milk to moisten. Beat in the egg, add a pinch of oregano or basil (optional) and incorporate the Parmesan cheese.
- Mix in the meats and blend well. Chill for 20-30 minutes in the refrigerator.
- Pre-heat oven to 350 degrees.
- Form 1.5 – 2 inch meatballs and spread evenly in a roasting pan large enough so that the meatballs don’t touch one another.
- Add a little white wine and water to the bottom of the roasting pan and bake the meatballs for 40-45 minutes.
- Cool and drain the meatballs on paper towels to absorb as much grease as possible.
- Toss into Tomato Sauce 2 and simmer for two hours.
- Serve over pasta or make into
Tips – note the basil and oregano are optional. Go light on the herbs and spices because any Italian sausage you buy will already be seasoned well, and perhaps salted fairly well also. When using sausage in meatballs, you won’t need a lot of additional spices. When I was younger, I fried my meatballs. Nowadays I prefer roasting my meatballs in the oven with a little wine.