- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 299
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 22 g
- Cholesterol
- 91 mg
- Sodium
- 747 mg
The best thing about these meatballs, besides the flavor of course, is that I can make them ahead of time, bake them and then pop them in the freezer. They'll thaw as they simmer away in the sauce. For ease, I use my favorite store-bought brand, but if you have a favorite homemade sauce, feel free to substitute that instead.
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 299
- Total Fat
- 18 g
- Saturated Fat
- 6 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 22 g
- Cholesterol
- 91 mg
- Sodium
- 747 mg
Ingredients
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Directions
Special equipment:
a small cookie scoop- Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
- Combine the panko and milk in a small bowl. Let stand until the liquid is absorbed, about 5 minutes. (The mixture should form a paste.)
- Gently combine the breadcrumb mixture, chuck, veal, sausage, cheese, parsley, garlic powder, salt, pepper, nutmeg and eggs in a large bowl. Be careful not to overmix.
- Use a small cookie scoop to shape the mixture into forty 1 1/2-inch balls. Place the meatballs 1/2-inch apart on the prepared baking sheet. Bake until the meatballs are cooked through, about 20 minutes.
- Meanwhile, heat the marinara sauce in a large Dutch oven over medium heat. Remove the meatballs from the baking sheet and add to the simmering sauce.
