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1 lb. ground beef
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1 lb. ground Italian sausage
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1 small onion, diced
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2-3 garlic cloves, minced
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1 cup panko breadcrumbs
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1 cup ricotta
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2 large eggs
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1 teaspoon each of dried oregano, basil, parsley, salt & pepper
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1 cup finely chopped button mushrooms (about 3-4 whole mushrooms)
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1 large jar of your favorite tomato/spaghetti sauce
- Meanwhile, in a large bowl create your meatball mixture by gently combining all ingredients except the tomato sauce and mozzarella cheese. Be sure not to over mix.
- Using a 1/2 cup measuring cup to scoop the mixture, use your palms to roll it into a jumbo meatball. Each meatball is roughly about a 1/2 cup each.
- Add a drizzle of olive oil to a large skillet and brown the meatballs on all sides, about 15 minutes. Be sure not to overcrowd the pan, if necessary do in two batches. Transfer meatballs to a plate and carefully wipe out any excess oil from the skillet.
- Next add the sauce and bring to a simmer. Once simmering, return the meatballs to the skillet and gently nestle them into the sauce. Reduce heat to low and cover. Simmer for 35-40 minutes or until cooked through. Temperature should reach 165 degrees.