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How To Make Meatballs For Spaghetti

Classic oven-baked meatballs made with beef, sausage, saltine crumbs soaked in whole milk, and Italian seasoning.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings

Equipment

  • Large Bowl
  • Small Bowl
  • Baking Sheets
  • Aluminum Foil
  • Nonstick cooking spray
  • Measuring cups and spoons
  • 1 to 1½ inch scoop or hands
  • Spoon or spatula

Ingredients
  

  • 1/3 cup whole milk
  • 1/2 cup saltine crackers, mashed or crushed
  • 1 lb ground beef
  • 1 lb ground sausage
  • 1 tsp minced garlic
  • 2 large eggs
  • 2 Tbsp Italian seasoning
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup parsley, finely chopped

Instructions
 

  • Preheat the oven to 425°F (220°C). Line two baking sheets with aluminum foil and spray the foil generously with nonstick cooking spray.
  • In a small bowl, combine 1/3 cup whole milk and 1/2 cup crushed saltine crackers. Stir and let soak until very soggy and fully absorbed, about 5–10 minutes.
  • In a large bowl, add the ground beef, ground sausage, minced garlic, eggs, Italian seasoning, kosher salt, black pepper, grated Parmesan, and chopped parsley; tear the meat into smaller pieces as you add it.
  • When the cracker-and-milk mixture is fully soggy, add it to the meat mixture. Gently mix with your hands just until ingredients are evenly combined; avoid overmixing to prevent tough meatballs.
  • Form the mixture into golf-ball–sized meatballs (about 1 to 1½ inch or using a 1–1½ inch scoop). Place no more than 12 meatballs per baking sheet.
  • Bake at 425°F (220°C) for 15–20 minutes, until browned and cooked through. Remove gently from the pans.
  • Transfer the meatballs to a pot of simmering tomato sauce and simmer gently for several hours if desired, stirring occasionally and scraping the bottom to loosen browned bits; serve over spaghetti.

Notes

  • Do not overmix the meat to avoid tough meatballs.
  • Let the saltines fully absorb the whole milk until very soggy before adding.
  • Use whole milk only for best texture and flavor.
  • Spray the foil well so meatballs caramelize and don’t stick.
  • Gently transfer meatballs into the sauce to avoid breaking them.
  • Simmer sauce gently; stir only occasionally.