Easy Sausage Meatballs

These Sausage Meatballs have so much flavor with relatively few ingredients—and are perfect for when you want to make one simple recipe to serve with pasta or in meatball sandwiches.

Easy Sausage Meatballs

I love the flavor of Italian sausage, and I’ve found that adding some to a batch of meatballs creates the best flavor and texture—without the need to add much else to the mix. This recipe uses inexpensive ingredients and usually makes enough for at least two meals (depending on the number of people in your house, of course).

We like these in jarred tomato sauce, my Hidden Veggie Pasta Sauce, or my Extra Veggie Marinara to serve with pasta. They are also great in a meatball sandwich or served diced up with a side of bread.

You could also add them to my Meatball Soup!

Ingredients You Need

To make this Italian Sausage Meatballs recipe you’ll need to have the following ingredients on hand and ready to go.

• Ground beef: You can use any percentage of fat. I typically use 85-90%.
• Italian sausage: Either bulk or the kind in casings both work here, though starting with bulk mild Italian sausage is a little easier.
• Grated Parmesan cheese: Parmesan cheese in the meatball mixture adds flavor, and grated cheese blends in nicely.
• Italian-flavor bread crumbs: These help the meatball mixture hold together nicely and add flavor to the mix. (Use gluten-free bread crumbs if needed.)
• Egg: I like to add an egg to my meatballs to add moisture and to help the ground meat mixture hold together.

Step-by-Step Instructions

Here’s a look at the steps involved in this recipe. Scroll down to the bottom of the post for the full recipe, including the amounts and timing.

1. Place the ingredients into a bowl, removing the sausage from the casings as needed.
2. Mix together with clean hands and form into golf-ball-size spheres.
3. Place the meatballs onto a prepared baking pan and bake.
4. Place onto a paper towel-lined plate to absorb any excess oil.

TIP: You can bake them on a greased baking sheet lined or unlined with foil. Using foil will make cleanup slightly easier.

Serving Suggestions

We love them in tomato sauce (though my kids will eat them plain, too!) with pasta, or as a meatball sandwich. You can serve the elements of a classic meatball sandwich deconstructed to make sure it’s easy for kids to eat.

How to Store

Store leftovers in an airtight container for 3-5 days in the fridge and reheat to serve. Or freeze for up to 3 months. Thaw in the fridge or in a pot of simmering tomato sauce on the stove top.

Best Tips for Success

• Use raw Italian sausage, not precooked.
• Choose sausage that’s bulk or that comes in casings. Either works.
• Use gluten-free bread crumbs and sausage to make this recipe gluten-free.
• Serve the meatballs in warm tomato sauce with pasta or as meatball sandwiches with bread.

I’d love to hear what you think of the recipe if you try it, so please comment below to share!

• Preheat oven to 375 degrees F and grease a rimmed baking sheet with nonstick spray.

• Remove the sausage from the casings if needed. Mix all ingredients, except optional marinara sauce, well with clean hands in a medium bowl until thoroughly combined.

• Portion into 2-inch meatballs. Place on prepared baking pan and bake for 22-25 minutes.

• Drain on a paper towel-lined plate to absorb excess oil.

• Serve, or bring the marinara sauce to a simmer in a medium pot. Add meatballs and keep warm until ready to serve with pasta or on/with rolls as sandwiches.

• Use raw Italian sausage, not precooked.
• Choose sausage that’s bulk or that comes in casings. Either works.
• Use gluten-free bread crumbs and sausage to make this recipe gluten-free.
• You can serve them without the sauce if your kids prefer them that way.
• Store leftovers in an airtight container for 3-5 days in the fridge and reheat to serve. Or freeze for up to 3 months. Thaw in the fridge or in a pot of simmering tomato sauce on the stove top.
• Serve the meatballs in warm tomato sauce with pasta or as meatball sandwiches with bread.

Serving: 2meatballs, Calories: 179kcal, Carbohydrates: 1g, Protein: 11g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 212mg, Potassium: 158mg, Fiber: 1g, Sugar: 1g, Vitamin A: 44IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 1mg

This recipe was first published June 2019.