Nothing says weeknight comfort like a bubbling pan of meatballs—especially when they’re made with pasture-raised goodness from Rowe Family Farms. This foolproof recipe is tender, flavorful, and endlessly versatile: serve over pasta, tuck into sub rolls, or meal-prep a double batch to freeze for busy nights.
Why you’ll love this recipe
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Farm-fresh flavor: Made with Rowe Family Farms lean beef (or a lamb + beef combo) and our Italian sausage blend.
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Flexible: Easy swaps for gluten-free or keto.
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Hands-off baking: No splatter, no babysitting—just roll, bake, and sauce.
Ingredients
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1 lb Rowe Family Farms lean beef (or ½ lamb + ½ beef)
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1 lb Rowe Family Farms Italian sausage (or substitute pork, turkey, or chicken—just make sure it’s an Italian sausage blend)
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2 eggs
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1 cup breadcrumbs (gluten-free or Italian; keto swap: use extra Parmesan instead)
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2 Tbsp Worcestershire sauce
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½ cup grated Parmesan cheese
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1 small onion, diced
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1 tsp minced garlic
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½ green bell pepper, finely diced (red, yellow, or orange work too)
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Cooking spray
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3–4 cups spaghetti or marinara sauce
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Optional for subs: sliced or shredded mozzarella
Step-by-step instructions
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Preheat oven to 350°F. Lightly spray a 9×13” pan with cooking spray.
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Mix: In a large bowl, combine beef, Italian sausage, eggs, breadcrumbs (or Parmesan for keto), Worcestershire, Parmesan, onion, garlic, and bell pepper. Mix gently until just combined—overmixing makes meatballs tough.
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Roll: Form into golf-ball–sized meatballs and arrange in the prepared pan with a bit of space between each one.
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Bake (Part 1): Bake 20–25 minutes until lightly browned and mostly cooked through.
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Sauce + Bake (Part 2): Pour your marinara over the meatballs. Return to the oven for another 20–25 minutes, until the sauce is bubbling and meatballs are cooked through (internal temp ~160–165°F).
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For Meatball Subs: In the last 5 minutes, top with mozzarella and bake until melted.
Tips for tender, juicy meatballs
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Don’t pack too tight: Lightly roll; compacting squeezes out moisture.
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Finely dice veggies: Small pieces help the meatballs bind and cook evenly.
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Rest before serving: Let the pan sit 5 minutes so juices redistribute.
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Keto & gluten-free: Skip breadcrumbs and use extra Parmesan; check your Worcestershire label if strictly gluten-free.
Variations
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Half Lamb, Half Beef: Adds rich, savory depth—fantastic with a basil-forward marinara.
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All Turkey or Chicken: Use dark meat if possible to keep things juicy; don’t overbake.
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Herb Boost: Stir in 2 Tbsp chopped fresh parsley or basil.
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Spice Level: Add a pinch of red pepper flakes to the sauce for gentle heat.
How to serve
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Classic: Over al dente spaghetti with extra Parmesan.
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Sub Night: Toast hoagie rolls, pile in saucy meatballs, blanket with mozzarella, and broil 1–2 minutes.
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Low-Carb Bowl: Serve over zucchini noodles or roasted spaghetti squash.
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Party Bites: Keep warm in a slow cooker with extra sauce.
Make-ahead, storage & freezing
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Fridge: Cool leftovers; store in an airtight container with sauce 3–4 days.
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Freeze (best method): Bake meatballs through Part 1, cool, then freeze on a sheet pan. Transfer to a freezer bag (up to 3 months). Reheat in sauce at 350°F for 20–25 minutes.
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Meal-prep: Portion cooked meatballs + sauce into containers for grab-and-heat lunches.
Quick FAQ
Can I skip the onion/pepper?
Yes—replace with 1–2 Tbsp dried minced onion or extra Parmesan for binding.
What if my mix feels too wet?
Add a tablespoon or two of breadcrumbs (or Parmesan) until it holds when rolled.
How many meatballs does this make?
About 24 golf-ball–sized meatballs (6–8 servings), depending on size.
Does this meatball recipe freeze well?
Yes, these freeze very well. Make a double batch and freeze one half, and cook them frozen adding an additional 15min's to first cook time.
Printable recipe card
Farmhouse Italian Meatballs
Prep: 15 min • Cook: 40–50 min • Yield: ~24 meatballs
Ingredients:
1 lb Rowe Family Farms lean beef (or ½ lamb + ½ beef)
1 lb Rowe Family Farms Italian sausage (or pork/turkey/chicken Italian blend)
2 eggs • 1 cup breadcrumbs (or Parmesan for keto)
2 Tbsp Worcestershire • ½ cup Parmesan
1 small onion, diced • 1 tsp minced garlic
½ bell pepper, finely diced • Marinara sauce • Mozzarella (optional)
Directions:
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Heat oven to 350°F; spray 9×13” pan.
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Mix all ingredients (except sauce/cheese).
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Roll into meatballs; place in pan.
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Bake 20–25 min.
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Cover with marinara; bake 20–25 min more.
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For subs, add mozzarella for last 5 min.
From our family kitchen to yours—thanks for supporting Rowe Family Farms. If you make this, tag us so we can see your cozy, saucy masterpiece! 🍝🥖