Italian Zest Meatballs
These Italian Zest Meatballs are one of my favorite recipes to make for quick weeknight dinners. They're simple to prepare, packed with flavor, and incredibly versatile. A family favorite!
Servings: 48 meatballs
Ingredients
- 2 cups panko Italian bread crumbs
- ⅔ cup milk
- 2 pounds beef grass fed
- 2 pounds Italian sausage
- 2 teaspoons garlic minced
- 4 eggs pasture raised
- 1 ½ cup parmesan cheese
- ½ cup yellow onion minced
- 3 teaspoons Worcestershire sauce
- 2 tablespoons Italian seasoning
- 2 tablespoons parsley
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Make the panade. In a large mixing bowl, stir together the panko and milk until combined. Set mixture aside to soak for 5 minutes while you begin to gather the other ingredients.
- Combine remaining ingredients to the same bowl as the panade. Add the beef, Italian sausage, garlic, eggs, parmesan cheese, Italian seasoning, parsley, onion, Worcestershire sauce, salt and black pepper. Mix with your hands until well combined.
- Form the meatballs using a one-inch scoop. Roll the meatballs into balls and place them on the prepared baking sheet.
- Bake for 20-25 minutes, or until an instant-read thermometer measures the internal temperature to be 160°F. Enjoy!