Two Meatballs in One

Two Meatballs in One

lynn socko

"This is a sweet Italian sausage meatball tucked inside of a beef meatball. Very yummy and a great conversation starter. This is a labor intensive effort, but it is one of the most flavorful and moist meatballs I've ever eaten. It is also a very fun way to serve a very standard but beloved dish. Serve with your favorite pasta."
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Ingredients

1 h 50 m servings 483 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 878 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Form pork sausage into small 1/2-inch meatballs using a small scoop. Fill a skillet with enough water to make a 1-inch depth; bring to a boil, reduce heat to medium-low, and simmer. Cook meatballs in the simmering water until cooked through, about 15 minutes. Remove meatballs with a slotted spoon and cool on a paper towel-lined plate. Drain water.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Mix ground beef, bread crumbs, ketchup, Parmesan cheese, Worcestershire sauce, egg, granulated garlic, and 1 teaspoon black pepper in a large bowl. Scoop ground beef mixture into about 1-inch portions using an ice cream scooper; form each portion around 1 small pork meatball to cover completely. Arrange double meatballs on a baking sheet.
  4. Bake in the preheated oven until meatballs are browned and partially cooked, about 25 minutes.
  5. Heat olive oil in a pot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened, about 10 minutes. Add crushed tomatoes, diced tomatoes, sugar, Italian seasoning, 1 teaspoon black pepper, basil, and lemon juice; bring to a boil. Reduce heat and simmer sauce for 20 minutes. Add meatballs to sauce and simmer, stirring gently, until meatballs are fully cooked, about 20 more minutes.

Footnotes

  • Cook's Note:
  • My 5 pork sausage links made 28 meatballs, but my beef only made 20, so I have 8 nice little meatballs I'm going to cut up and use on pizza next week. I would imagine 2 1/2 pounds of beef would probably make 28 meatballs, or use only 4 links of sausage instead of 5 for 2 1/4 pounds of beef. Whatever works!
  • You can use Butterball(R) lean sweet Italian turkey sausage links for a leaner meatball.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

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I halved this recipe and came up with 19 meatballs, making sure to have no leftover parts. I used 2 Italian sausages and 1 pound of hamburger, using a small cookie scoop for the sausage (and th...

I changed slightly to include 1 pound of Italian pork, 1 pound Italian turkey and I pound premium beef. Mixing all together and baked as instructed. Very tasty!

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