My mom wanted spaghetti and meatballs the other day so that is just what we did. You can never go wrong with this classic. I got a new cookbook for Christmas that incorporates spicy sausage into the mixture rather than pork or veal. This gives the meatballs amazing new flavor, I added in more sausage and less ground beef than called for because I love the sausage flavor, but as usual, do what makes you happy. This makes about 12 meatballs
Ingredients
- 1 Cup Dried Bread Crumbs
- 1/4 Cup Whole Milk
- 2 LBS 85% Lean Ground Beef
- 1/2 LBS Spicy Italian Sausage, casing removed
- 1 Cup Finely Grated Parmesan Cheese
- 2 TSP Dried Oregano
- 1 TSP Dried Chili Flakes
- 1 TSP Salt
- 1 TSP Pepper
- 2 Eggs, beaten
- 1 26 oz Jar of Marinara Sauce
Let’s Get Cooking
Preheat the oven to 400F and line your baking sheets
In a large mixing bowl combine with your hands: bread crumbs + milk + beef + sausage + cheese + oregano + chili flakes + salt + pepper.
Add in the eggs and mix until well combined. Don’t over mix, it will make the meat tough.
Using about 1/2 cup measure scoop the meatball mixture out and roll with your hands to make a ball.
Place on baking sheets and bake for about 25 minutes.
Serve with your favorite marinara sauce and pasta.
Made with Love,
Hannah
Hangry Hannah 
They were so yummy loved the extra sausage flavor
LikeLiked by 1 person
Have you ever tried substituting pork rinds for bread crumbs, so that it could be gluten-free? Just wondering how that might work. I’m definitely NOT a cook so would look to you for guidance. 🙂
LikeLiked by 2 people
If you grind them up into a powdery form i don’t see why not!
LikeLike
Hello! 🙂 Permit me to chime in – I’d say it its possible! The thing is, the rinds could be crushed while still in the bag. Just open a hole to allow the air in the bag to escape, but not too large so the crushed chicharrones don’t fly out.
Once the bag is opened, just crush the rinds finely – and when you don’t feel any more giant chunks, it’s ready to go. Hope this helps!
LikeLiked by 1 person