Description
This mouthwatering recipe combines the robust flavors of juicy ground beef and Italian sausage, all beautifully enveloped in a creamy parmesan and sun-dried tomato sauce.
Ingredients
Scale
- 1 lb ground beef
- 0.5 lb Italian sausage
- 0.5 cup breadcrumbs
- 0.33 cup grated parmesan cheese
- 0.25 cup chopped fresh parsley
- 0.25 cup whole milk
- 1 egg
- 3 cloves garlic, minced
- 0.5 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 0.5 tsp red pepper flakes (optional)
- 0.5 cup chopped sun-dried tomatoes
- 1 cup chicken broth
- 1 cup heavy cream
- 0.5 cup grated parmesan cheese
- Salt and pepper to taste
- 1 tbsp chopped fresh basil
- Fresh parsley for garnish
Instructions
- In a large mixing bowl, combine the ground beef, Italian sausage, breadcrumbs, grated parmesan, chopped parsley, whole milk, egg, minced garlic, onion powder, salt, and black pepper. Gently mix these ingredients until just combined. Avoid overmixing to ensure your meatballs remain tender and juicy. Once the mixture is ready, start shaping it into meatballs, roughly 1.5 inches in diameter, and place them onto a tray for later use.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, ensuring not to overcrowd the pan. Sear each meatball until browned on all sides, which will take about 5-7 minutes per batch. Once browned, remove the meatballs from the skillet and set them aside, allowing them to rest while you prepare the sauce.
- In the same skillet used for the meatballs, lower the heat slightly and add the butter, letting it melt. Add the minced garlic and red pepper flakes (if using), sautéing until fragrant. Next, stir in the chopped sun-dried tomatoes, allowing them to soften for a minute or two. Then, pour in the chicken broth to deglaze the pan, scraping up any flavorful browned bits stuck to the bottom. Stir in the heavy cream and additional parmesan cheese, simmering the sauce gently until it thickens, about 5-7 minutes.
- Carefully return the browned meatballs to the skillet, ensuring each is submerged in the delicious sauce. Cover the skillet and let everything simmer together for 10-12 minutes or until the meatballs are fully cooked through. This short simmer allows the flavors to meld beautifully, resulting in a rich and satisfying dish. To finish, garnish the meatballs with chopped fresh basil and parsley before serving.
Notes
These meatballs can be made ahead of time and reheated; they taste even better the next day as the flavors meld.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 520 kcal
- Sodium: 780 mg
- Protein: 26 g