My husband introduced me to this delicious meatball recipe. I made a few alterations, by incorporating Hatfield’s Sweet Italian Sausage into it and lessening the seasonings a bit so that the main ingredients flavors can come through. It is a simple recipe and great to make in bulk. You can bake them off and then freeze them for an easy weeknight dinner!
We served these meatballs over spiralized golden zucchini squash that was sauteed in oil and topped with flavored lemongrass oil, salt and pepper.
Photo Credit KentaPhoto.com
Yield 20 Meatballs
1 pound ground beef (222028, 4/5#, Lancaster County Farms)
1/2 pound Hatfield Sweet Italian Sausage (HTF3123, 2/10#)
1/4 cup parmesan cheese, shredded (775623, 4/5#, Marano)
1/2 cup plain bread crumbs (991919, 6/5#, Assagio)
1/3 cup fresh parsley, chopped (a must – dried will not do in this) (00754, 6CT)
1/4 cup unseasoned tomato sauce (990319, 6/#10, Furmano)
1 teaspoon ground mustard (CWM064, QT)
3/4 teaspoon dried oregano (CQO075, QT)
1/4 teaspoon kosher salt, to taste (CQS030, 12/3#, Morton)
1/4 teaspoon crushed red pepper flakes, to taste (CQp101, QT)
2 cloves garlic, minced (02619, 5#)
Preheat oven to 400 F. Line a sheet pan with foil. Combine all ingredients well.
Form into 20 meatballs using a 2 1/2″ diameter scoop (or use your hands). Set on pans and bake for 15-20 minutes, or until meatballs are cooked through.
Add these meatballs to your favorite sauce and serve over pasta or in a hoagie roll with sauce & cheese to make a great sandwich.
Recipe adapted from food.com