• 1 lb ground beef
  • 1 lb ground sausage
  • 1 egg
  • 3/4 cup bread crumbs
  • 1/2 cup Parmesan cheese
  • 3 Tablespoon crushed garlic
  • salt and pepper
  • Olive Oil

Start by preheating your pan on a medium flame.

Mix together ground beef, ground sausage, egg, bread crumbs, Parmesan cheese, garlic, salt and pepper in a large bowl.  Make sure all the ingredients are well combined.  Use your hands…they are the best tool for this job.

Score the meat mixture into 4 pieces. Now take each each quarter and roll into 6 meatballs, for a total of 24.


Carefully add olive oil to your preheated pan, if the pan has become too hot turn off the heat for a moment to let the pan’s temperature come down.

Fry meatballs in batches.  You don’t want your meatballs touching because they will steam and not brown.

Brown, and flip to brown the other side.  If the meatball doesn’t release from the pan easily its not ready to turn.  Let it brown a moment longer, then try again. If you force a meatball that is not ready to turn you risk ripping the meat apart.

Place the first batch of meatballs on a foiled lined baking sheet, and repeat with the rest of the meatballs. Once you have browned all your meatballs place in a 350 degree oven to finish cooking for 20 minutes, or until done.

After my meatballs were finished baking, I let them cool on the counter.  I put half of them in the fridge for dinner that night: Meatball Parmesan Sandwiches, using my homemade marinara sauce and fresh mozzarella that I picked up from Aldi’s.

I froze the second batch for dinner another night.  To freeze; first place on a plate and place in the freezer to get hard. Once they are hard, put in a freezer slider bag for another night.

If you want to see what I did with my frozen meatball stash, check out my Meatball Disco Fries.