Ingredients
Scale
- 1 pound ground beef
- 1 pound hot sausage (or mild! It’s your preference)
- 1 cup Panko Breadcrumbs
- 1 cup Romano Cheese
- 2 eggs
- 3/4 cup Milk
- 1 tsp Italian Seasoning
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Oregano
- 1 tsp Basil
- 1, 5.2-ounce container of Garlic & Herb Boursin Cheese
Instructions
- In a large bowl, plop in one pound of ground beef and one pound of spicy sausage. You can add the 5.2-ounce container of Boursin cheese, too.
- In a medium bowl, add in your one cup of breadcrumbs, one cup of grated Romano cheese, 2 eggs, 3/4 cup of milk, and one teaspoon each of Italian seasoning, garlic powder, onion powder, oregano, and basil.
- Mix all the breadcrumb mixture until it is well incorporated.
- Before you start mixing your meatball mixture, place a cast iron skillet into your oven and set it to 400˚ oven. The skillet can preheat.
- Add this to the meat and Boursin cheese bowl, then using your clean hands, mix the meatball mixture until fully combined.
- Using a cookie scoop, scoop your meatballs out onto a baking tray.
- Once all the meatballs are scooped, oil up your hands, and roll out into even balls.
- When the oven and skillet are preheated, carefully remove the HOT skillet from the oven.
- Pour in 2 tablespoons of Olive Oil into your HOT skillet.
- Place your meatballs half an inch apart from each other in the HOT skillet.
- Any remaining meatballs can be baked on a sheet pan.
- Carefully place the HOT skillet back into the oven, along with the sheet pan, and bake the meatballs at 400˚ for 25 minutes.
- After the meatballs bake for 25 minutes and reach in internal temperature of 165 degrees, remove from the oven carefully.
- Serve however you would like!
Notes
These meatballs freeze well! I like to flash-freeze them in a single layer on a sheet pan. Then, I store them in a well-labeled ziplock freezer bag for up to six months.
You can omit the beef/sausage mixture and use two pounds of either ground turkey or ground chicken.
