Jana's Corner & One and Done Recipes

I make the sauce, Jim makes the meatballs! This meatball recipe, perfected by Jim, pairs wonderfully with my homemade sauce. He loves using hot Italian sausage for an extra kick, but mild sausage works well if you prefer less spice.

Ingredients

• 1 lb hot Italian sausage (or mild, if preferred)
• 1 lb ground sirloin (90/10)
• 2 large eggs, lightly beaten
• 2/3 cup dry Italian bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 1/2 cup finely chopped onions (an electric chopper works great)
• 1/4 cup fresh chopped parsley

Instructions

1. Preheat the Oven
   • Preheat your oven to 350°F (175°C).
2. Prepare the Baking Sheet
   • Line a baking sheet with aluminum foil and spray it with canola or olive oil spray to prevent sticking.
3. Combine All Ingredients
   • In a large bowl, combine the eggs, milk, finely chopped onions bread crumbs, grated Parmesan cheese, and parsley.
   • Mix well.
4. Incorporate Meats
   • Add the hot Italian sausage and ground sirloin to the bowl. Use your hands to gently mix the ingredients until just combined. Be careful not to overmix, as this can make the meatballs tough.
5. Shape the Meatballs
   • Shape the mixture into golf ball-sized meatballs (about 1.5 inches in diameter).
   • Place them on the prepared baking sheet, making sure they are evenly spaced.
6. Bake the Meatballs
   • Bake in the preheated oven for 20 to 25 minutes, or until the meatballs reach an internal temperature of 160°F (70°C) in the middle of the largest meatball.
7. Serve and Enjoy
   • Use the meatballs with my simple sauce recipe, and serve over pasta, in a sub sandwich, or as an appetizer.

Tips

• Storage: These meatballs can be made ahead of time and frozen. After baking, let them cool completely, transfer them to a resealable freezer plastic bag. They can be reheated directly from frozen in your sauce or in microwave.