Ground Beef And Pork Sausage Meatballs

Hello friends,

Today we want to share a delicious Ground Beef And Pork Sausage Meatballs recipe. Cooking meatballs is one of my favorites cooking time for the various and endless recipes and combinations that we can make with simple ingredients. We can prepare delicious meatballs combining meats, for all meat lovers, and tasty vegan or vegetarian meatballs recipes combining various veggies with dairy or either. The recipe that we are sharing today is a combination of the ground beef with pork sausage, but if you don’t prefer pork, you can always replace pork sausage with beef sausage. The combination of the ground beef with the seasoned ground sausage meat in this recipe gives us delicious meatballs at the end and softer inside.

We use to cook the meatballs in the oven, but you can also cook them in a pan using not so much oil.

Ingredients

• 250 g ground beef
• 250 g pork sausage
• 1-egg
• 1 slide of bread soaked in milk or water.
• 1- garlic clove
• 1-onion
• 50 g ground Parmesan or Grana cheese
• olive oil
• salt, pepper, herbs (fresh parsley, mint, oregano, Majorana)
• bread crumbs for breading

Directions

1. We will mix all the ingredients in a deep glass or ceramic bowl to prepare the meatballs dought. We add first the ground beef.
2. We will remove the outer part that wraps around the sausages and add the ground pork that is inside in the bowl.
3. We ground the onion in a kitchen mixer or a grater, and crush the garlic clove or chop it finely and add all to the bowl.
4. We soak the slice of bread in milk or water for a few minutes, dry it, crush and add into the bowl.
5. We will add the ground cheese, egg, olive oil, pepper, salt, and chopped herbs. Be careful with salt, to not add too much because that sausage meat and the cheese are both salty.
   
6. We will mix all until to create a homogeneous mixture and transfer it in the refrigerator to sit for about 30 minutes, or you can pass this phase and start to prepare meatballs immediately.  We give a round shape to the meatballs using our palms and bread them in bread crumbs by outside.
7. During this time, we preheat the oven at 190-200 degrees.
8. Prepare a baking pan, greasing with a little oil, or using a baking paper sheet.
9. Transfert all the balls over it, and put to bake for 25-30 minutes until golden brown. In the end, they will be crispy outside and soft inside.
10. Serve them warm, with baked, steamed, or boiled veggies, or the potato’s purée. I prepare a puree this time. 

1. For the potato’s puree, we need for about 3-4 servings, 1-1.2 kg of potatoes, 400-500 ml meat stock or milk, salt, pepper, butter, or olive oil, and nutmeg. 
   1. We will rinse the potatoes well, eliminating the soils, and put them to boil in a deep pot covered with cold water for about 20 minutes. We will check with a fork if they cook properly.
   2. Turn the heat off, let them cool for a while and peel them when still are warm, and mash with a purre mash.  
   3. Add the potato’s mash in a non-stick pan, add stock or milk, and cook until it gets thick and a homogeneous creamy puree. You may need to add more milk if you like puree thinner. Season it with butter, salt, pepper, and nutmeg. Serve it warm, with our meatballs and other steamed veggies. 

Bon Appetit!

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