Mixer Meatball Parmesan

EASIER

Makes 4 servings

A mixer is the perfect solution for anyone who doesn’t want to stick their hands into raw meat to mix up meatballs. A stand mixer works best, but you can even use a handheld, provided you also use a very large bowl (so there’s plenty of room to move the mixer blades around with the meat mixture). And there’s no need to form the meatballs in your palms if you’ve got a large, ¼-cup ice cream scooper.

1 cup fresh breadcrumbs

⅓ cup whole, low-fat, or fat-free milk

1 pound lean ground beef, at least 93 percent lean

1 pound bulk sweet or spicy Italian sausage meat

1 large egg

¼ cup finely grated Parmigiano-Reggiano (about ½ ounce)

3 cups plain marinara sauce, store-bought or homemade (here)

2 cups shredded mozzarella (about 8 ounces)

1. Stir the breadcrumbs and milk in the bowl of a stand mixer or a large bowl. Set aside for 10 minutes. Meanwhile, position the rack in the center of the oven and heat the oven to 400°F.

2. Add the beef, sausage meat, egg, and cheese to the breadcrumb mix. Using the stand mixer with the paddle attachment or an electric handheld mixer at low speed, mix the ingredients until uniform and well blended.

3. Lightly oil the inside of a 9 x 13-inch baking pan. Use a ¼-cup ice cream scooper to create about 16 meatballs from the meat mixture. One by one, plop them directly into the pan.

4. Bake the meatballs until lightly browned and cooked through, about 20 minutes.

5. Pour the marinara sauce over the meatballs and turn the meatballs very gently while scraping up any browned bits in the baking dish. Sprinkle the cheese over the meatballs. Bake until the cheese has melted and the sauce is bubbling hot, 10 to 15 minutes longer. Cool a couple of minutes before serving.

Test Kitchen Notes

• This recipe’s not just about solving a gross-out factor. A mixer makes a more homogenous blend, better than you could ever create with a wooden spoon—and in less time, too.

• By using bulk sausage, you don’t have to add other seasonings.

• For more flavor, use 1½ pounds lamb merguez sausage, casings removed, and ½ pound lean ground beef.

• You can also substitute finely grated Manchego for the mozzarella.

• The meatballs will still be a bit fragile when you add the marinara sauce. A metal spatula in one hand and a wooden spoon in the other are the best tools for turning them.

Voilà! You can find fresh breadcrumbs in the bakery department of most large supermarkets. But if you want to make your own, there’s no need to drag out a food processor. Let a kaiser or hoagie roll go very stale, then grate it through the large holes of a box grater.