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Beef-and-Sausage Meatballs

Prep time 15 mins
Cook time 40 mins

Serves: 8

"The stuffing mix in these meatballs bumps up the flavor, and they're super moist, too."   Tasha Pettit, 37, Jewell, Iowa


  • 2 cups stuffing mix (about 2 1/2 oz.)
  • 1/4 cup dried onion
  • 1 pound 90 percent lean ground beef
  • 1 pound bulk sweet Italian sausage
  • 2 large eggs, lightly beaten
  • Salt
  • 1 pound penne
  • 1 24-oz. jar tomato sauce
  • Grated Parmesan, for serving

Nutrition Information

  • calories 371
  • fat 9 g
  • satfat 2 g
  • protein 32 g
  • carbohydrate 16 g
  • fiber 1 g
  • cholesterol 95 mg
  • sodium 613 mg

How to Make It

  1. Preheat oven to 375°F; line a rimmed baking sheet with foil and mist with cooking spray. Place stuffing mix, dried onion and 1 cup water in a large bowl. Stir and let stand 5 minutes. Add beef, sausage and eggs to bowl; mix until just combined.

  2. Form about 32 2-inch meatballs and place on baking sheet. (It's fine if they touch.) Bake meatballs until cooked through, 35 to 40 minutes, gently shaking pan once or twice.

  3. Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 11 minutes or as package label directs; drain. Warm sauce in pasta pot over medium heat until hot, stirring twice. Turn off heat, return pasta to pot and toss. Serve with meatballs, passing Parmesan at the table.