Baking meatballs is super easy, creates less mess than pan frying, and does not compromise the deep, beefy flavor of caramelization from pan frying. In fact, there is no notable difference between the two methods.
Another key to making a tender and flavorful meatball, is to use a combination of two or more proteins such as, ground beef, veal, chicken and or pork.
This recipe features ground round and spicy Italian sausage. The sausage gave the meatballs a tangy punch, perfect for my meatball sandwiches.
The flavors of the red sauce permeate the meat, giving birth to the yummiest meatballs ever!!