The Perfect Meatball


  • 1 lb ground beef
  • 1 lb pork Italian sausage (no casing)
  • seasoned salt
  • Adobo seasoning
  • garlic powder
  • onion powder
  • pork and beef grilling seasoning (something robust and smokey)
  • 1/2 onion
  • 1 egg, beaten
  • 2 cups Panko crumbs


  1.  Preheat oven to $350º
  2. In a large mixing bowl, add ground beef and sausage. Blend with potato masher.
  3.  Season to taste and continue to blend
  4.  Add onion and blend
  5.  Add egg and blend
  6. Add Panko crumbs and blend. Use your hands to finalize the blending process.
  7.  Separate meat and form meatballs by rolling them between your palms. The size of your meatballs are up to you.
  8. Place meatballs on foil lined baking sheet and refrigerate for a couple hours or, better yet, overnight. This helps set the balls and keeps them from falling apart. Also, this allows your flavors to marry.
  9.  When ready to cook, heat large skillet on medium high heat.
  10.  Coat pan with olive oil
  11. Place meatballs in pan. Do not cover.
  12. Brown on all sides until full cooked.
RecipesElisabeth Ovesen