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Tender, flavorful meatballs, made with spicy Italian sausage and just a few other basic ingredients. Easy to whip up for a weeknight, and nice enough for Sunday dinner.
If you’re anything like me, Italian sausage meatballs might sound a little weird. At least that’s what I thought when the idea came to me. My son really wanted meatballs to go with our spaghetti but I didn’t have any of my homemade meatballs left in the freezer, and no ground…anything…except sausage.
Now, while I may not be the first person to come up with this idea, I’m claiming it as a good one. There is such a good flavor and the texture is tender with a slight bite. The sausage is combined with breadcrumbs, Parmesan cheese and an egg, similar to basic meatballs. I also added some sauteed onions and garlic that give a nice, smokey, slightly sweet flavor.
I don’t usually worry too much about the shape, but I do use a cookie scoop because it makes my life much, much easier. It’s also easy enough for my kids to use. The sausage meatballs are shaped into a ball and then baked for about 18-20 minutes.
They might still be slightly pink in the middle but you’re going to keep cooking them in the sauce anyway, so it will be fine. If you’re not planning to cook them in the sauce, make sure they are fully cooked before serving. We love them with spaghetti and our favorite sauce, wither homemade or jarred, but I imagine they’d be really delicious on a sub sandwich!
More Pasta Recipes
Italian Sausage Meatballs
- 1 pound ground Italian sausage
- 1/2 medium white onion diced
- 1 tablespoon minced garlic 2-3 cloves
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko breadcrumbs
- 1 egg
- Preheat oven to 400 degrees. prepare a baking sheet by lining with foil and spraying with nonstick cooking spray.
- Heat a small amount of oil in a small skillet and cook onions until translucent. Add garlic and cook for about a minute, until fragrant. Set aside until cool enough to handle.
- Once onions have cooled slightly, combine with sausage, egg, breadcrumbs, Parmesan cheese in a large bowl. Use your hands for best results and so you don’t over-mix the meat, which makes it tough.
- Divide the meat mixture into 24 equal sized meatballs and place on the foil lined baking sheet, at least an inch apart.
- Bake at 400 degrees for about 18-20, or until no longer pink.
- Serve with your favorite pasta and sauce.