When it comes to homemade meatballs, my motto is simple: if you’re going to make them, make a lot. Yes, it’s a bit of a process—and your kitchen may look like it survived a delicious tornado—but the payoff is absolutely worth it. These tender, flavorful Italian meatballs are packed with fresh herbs, hidden veggies, and lean protein. They’re delicious simmered in your favorite marinara, tucked into lettuce boats, or enjoyed all on their own. At only about 75 calories each, they’re the perfect bite when you want something satisfying without the guilt.
Best of all? They’re freezer-friendly. Make a big batch now, freeze them, and you’ll have a ready-to-go stash of homemade goodness whenever the craving hits. This recipe makes approximately 120 meatballs—future you will thank you.
3 lbs lean ground beef
2 lbs sweet Italian sausage
6 oz Tuscan kale, stems removed
4 oz baby portobello mushrooms, minced
3 whole carrots, peeled and minced
2 full heads of garlic cloves, minced
4 oz fresh basil leaves, minced
1 sweet onion, minced
2 Tbsp fresh oregano, minced
4 oz fresh Italian parsley, minced
10 eggs, lightly scrambled
¼ cup heavy cream or whole milk
4 oz grated Parmesan cheese
Kosher salt, fresh cracked black pepper, and crushed red pepper flakes, to taste
¾ cup Italian breadcrumbs
Note: All vegetables and herbs—kale, mushrooms, carrots, garlic, basil, onion, oregano, and parsley—are minced in batches using a food processor. Do not process the ground beef or sausage.
Line 4 cookie sheets with parchment paper and Preheat oven to broil.
In an extra-large mixing bowl, combine the ground beef and Italian sausage. Add all minced vegetables and herbs. Pour in the scrambled eggs, cream/milk, and Parmesan. Season with salt, black pepper, and crushed red pepper flakes, to taste. Add the Italian breadcrumbs. Using clean hands, mix until everything is evenly combined—being careful not to overwork the meat.
Roll mixture into medium-sized balls (about 1 to 1½ inches). Arrange them on the prepared cookie sheets, leaving a bit of space between each. Lightly spray with olive oil.
Place the trays in the oven and broil for 10 minutes, or until the tops are lightly browned. Remove from oven and let cool.
Serve immediately however you wish or freeze for later.
To Reheat, Simmer in marinara for 15–20 minutes OR bake at 350°F for 10–12 minutes,
OR microwave in 30-second bursts until warmed through.
