These Easy Italian Sausage Meatballs are juicy and so flavorful! This is a great recipe for serving a crowd! Simply roll, bake, and serve with your favorite sauce! These homemade meatballs are delicious on rolls, salads, or toss with pasta for classic spaghetti and meatballs!
Sausage Meatballs Recipe
It’s no secret we LOVE homemade meatballs! They’re delicious, easy, and always a crowd-pleaser! So yeah, we make them A LOT!!! But this is especially true during the holiday season… when friends and family always seem to be dropping by!
Last week I wanted to make a big batch of my easy baked meatballs but realized last minute that I was completely out of lean ground beef. Whoops! But luckily I did have some sausage in the fridge and decided to experiment with some sausage meatballs. The results?! OMG! Not only were they so easy, but they were juicy, flavorful, and super delicious, too! I tossed them with some classic marinara sauce and then kept them warm in the crockpot until company arrived! We served them with long hoagie rolls, cheese, and a big salad. Oh, and wine! Lots of wine. But you can serve then with just about anything your little heart desires! Spaghetti Squash is such a great low cal option!
Ingredients for Italian Sausage Meatballs
- ground sausage: you’ll either want to get loose ground sausage or remove the sausage from casings. You may use sweet sausage, mild Italian sausage, or spicy sausage. Or, use a combination!
- eggs: 2 large eggs will do the trick!
- breadcrumbs: I prefer panko bread crumbs, but any variety will work!
- Parmesan cheese: finely grated works best!
- Garlic: 2 cloves finely minced or pressed through a garlic press!
- Water: H20 is such a crucial ingredient to this recipe! So please don’t reduce it or be scared of it! It makes the sausage meatballs moist, without adding any calories. My grandmother (who’s from Italy!) has been using water in her meatballs for years. It’s a little trick you’ll come to love! Promise!
How to make Sausage Meatballs
- Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper and set aside
- In a large bowl, add sausage to the bread crumbs, Parmesan cheese, and garlic. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don’t over mix here or it’ll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs.
- Using an ice cream scoop or large spoon, scoop about one tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat. Place the baking sheet in the oven to bake for 15 to 20 minutes, or until meatballs are cooked though.
Pro Tip: To easily, and evenly, shape your meatballs, use a spring loaded cookie scoop!
Why bake Meatballs?
Baked meatballs in the oven is a beautiful thing and so simple! Not only is it much neater than frying meatballs, but it’s also much easier than frying multiple batches in a skillet. With my oven baked method, you can make all of the meatballs at once. You’ll simply shape into 20 meatballs (give or take depending on the size), place them on the baking sheet, and bake for 15 minutes. That’s it! Once they’re done baking, you’ll toss them in your desired sauce and serve. We love them in classic marinara sauce or spinach basil pesto!
More Meatball Recipes:
- Baked Turkey Zucchini Meatballs
- 30-Minute Mozzarella Stuffed Meatballs
- Italian Meatball Soup
- Healthy 30 Minute Sriracha Teriyaki Meatball Bowls
AND IF YOU TRY THIS RECIPE FOR ITALIAN SAUSAGE MEATBALLS, LET ME KNOW! LEAVE A COMMENT BELOW AND DON’T FORGET TO SNAP A PIC AND TAG IT #BAKERBYNATURE ON INSTAGRAM! SEEING YOUR KITCHEN CREATIONS MAKES OUR DAY.

Italian Sausage Meatballs
Ingredients
- 2 pounds ground sausage
- 2 large eggs
- 1 and 1/2 cups breadcrumbs
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 cup lukewarm water
Instructions
- Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper and set aside.
- In a large bowl combine ground sausage, eggs, breadcrumbs, cheese, and garlic. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don't over mix here or it'll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs.
- Using an ice cream scoop or large spoon, scoop about one tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat.
- Place the baking sheet in the oven to bake for 15 to 18 minutes, or until they're cooked though.
- Toss with your favorite sauce and serve!
What temp for the meat balls? Not sure 18 minutes will cook them to proper temp
Please see step 1 in the recipe 🙂
I have made this recipe twice. They are cooled perfectly. I also add them to my sauce and cook a bit more .
I didn’t think it would, but after only 16 minutes at 400 degrees, internal temp of several meatballs was 179-185
He said until cooked thru! Prolly jest check ‘em after 18 minutes
The sauce looks delicious, do you have a good recipe for the meatballs?
Hi Kristen. Yes, this is a recipe for meatballs 🙂
These look delicious. What sauce do you use?
I use Rao Marinara or if for my asbestos tongued son arrabriatta
Used with deer meat. Yum!
Thanks for the quick and easy recipe! My only
question would be.. is the water to your liking? I didn’t
end up using the full amount due to mush-effect. lol
Funny story..
after I made the first batch.. one of my potholders stuck
to the pan and I didn’t notice. It’s a blessing that my
home didn’t catch fire. AMEN, LORD! Thankful to God!
Hi. Just curious what state you’re in. I would love to get my hands on some good deer meat! Single Southern Alabama mom of 3 here
So delicious and easy! Thank you!
I made these last night. Very yummy! Too bad my sauce wasn’t up to par.
One thing I want to add. When you make these meatballs, use a jelly roll or a pan with edges. I used a baking sheet and the grease from the sausage was uncontained. Next time I’ll be using a pan with sides.
Works great with crisscross cookie cooking racks on a edged sheet pan! Bakes VERY well, keeps shape and stays moist! Plus you can use the drippings as stock for other things
Sorry auto correct changed it! I meant crisscross cookie cooling racks!!!
Thanks for the tip. I did that too.
I came across this recipe by happenstance as I had thawed sausage and no desire at all to cook it. “Ok what can I prep now and cook later? Ooh look at these MEATBALLS!” They’ve been baked and are now keeping warm in the slow cooker until hubby gets home (so much for the later thing). They smell amazing!! I love how simple this was to literally throw together while my toddler napped. I can’t wait to dig in! Thanks for sharing this little gem as I’m sure it’s gonna be a fast favorite.
Made these tonight, with some teensy changes based on what I had on hand… So so good! And fast, start to finish less than half an hour. Just perfect with cheese tortellini, marinara sauce, and roasted broccoli
(I used 1 pound Italian sausage and 1 pound ground turkey, and substituted about 1/4 cup seasoned cornmeal for part of the bread crumbs)
Oh, and they were perfectly cooked at 15 minutes!
Great recipe! It didn’t say whether to use plain breadcrumbs or Italian. I used plain but will use Italian next time. I will also only use one cup. I felt it was a little too much, but very delicious!
I made this meatballs last night, followed the recipe, placed them on parchment paper, on a wire rack inside a baking sheet with sides. Served with sauce and noodles. Perfect! My husband is taking your recipe to the fire station to make for the crew on his next shift!!! Must be the water….. Thank you so much for sharing.
These were simply delicious. I followed the recipe exactly. I did not temp the meatballs because I added them to my spaghetti sauce that simmered for 30 minutes. This is a keeper.
These are the best Italian sausage meatballs I have ever tasted. I did make them a little larger so I just adjusted the cooking time till they were 165 degrees.
Use beef broth instead of water,much better,same result.
These were so delicious and easy to make – my family loved them! The cup of water kept them moist – thanks for heads up not to worry it was too much liquid! Thanks so much!
Made this tonight for dinner. Served with homemade pasta sauce, garlic bread, and salad. These meatballs were so moist and yummy! Definitely a keeper!
I followed recipe exactly as is except used one half ground beef, and used GF Italian bread crumbs.. turned out great.
Hello, my family loves these meatballs! Thank you for sharing your talent with us! Have you ever made them ahead of time and frozen them? I am assuming I could do that and then just thaw before baking at a later date?
These are the best Italian sausage meatballs. It’s the only recipe I use now. For the person who asked, the temp of the inside of meatballs should be at least 165 degrees. My meatballs were cookie scoop size so I had to bake them around 25 minutes. Yum!
These are excellent!
OMG! This simple recipe is really, really good! I normally make Ground Beef meatballs….but Publix market had a sale on their fresh ground Italian sausage. So I had 1 lb. of sweet Italian sausage (1/2 of recipe)…to that I added 2 large cloves garlic minced (I love garlic!), and used Panko seasoned Italian style bread crumbs, only needed about 1/4 C water….Baked as stated using a cookie scoop size about 20 minutes…I did not need parchment paper, and the clean up was easy! So no need to waste monies on that; if you are frugal like me! I removed them from the baking sheet and drained them on paper towels…cause fat isn’t good for our heart! I tasted one, oh so yummy by itself! But they will be going into a Crimini Mushroom Pasta sauce, over Mueller’s NEW “Garlic & Chive” Penne Rigate (which is very excellent, too…in case you haven’t tried it.) Will I make these Sausage meatballs again?….Yes, Yes, Yes! Absolutely Delicious! Thank you for sharing this recipe w/me! Mangia!
My family and I absolutely love this recipe! Best meatballs I’ve ever had! (Dont tell my aunt!) I look forward to making this for years to come.
This made my day! Your secret is safe with me 😉
These were delicious. I’m never using ground meat to make meatballs again. The seasonings were perfect and I made the marinara sauce. Well done!
Thanks, I used 85% lean Italian chicken sausage and whole wheat Panko, way better than frozen turkey ones I purchased!
Made these tonight. They look amazing! I cooked them for 17 minutes.
Made these tonight. They look amazing! I cooked them for 17 minutes. The recipe yielded 52 medium sized meatballs. They were moist, tender and full of flavor.
Excellent recipe. Best I’ve ever made and had. One question how long to cook in a airfryer? I think 400 for 12 min maybe. Is that too long? Definitely a keeper and repeat recipe. Oven or airfry.
Made these last night for subs and followed the recipe exactly. I will never buy premade frozen again!! My go to meatball recipe from now on. Next time, I will do half turkey sausage because they were so moist and yummy and I don’t think you would even notice the difference. Excellent!!!!
These meatball are the bomb, I made them twice so far once in sauce an then with sauce on pistolettes I added provolone cheese an a little parm. OMG SO SO GOOD!!! Thank you and your grandmother for sharing. I will be trying more of your recipes. Also I passed the recipe to my daughter an friends.5 Stars.
Can you freeze these meatballs
I made my own sausage with my kitchen aid,(I am new at sausage making but I do have developed a recipe) and I followed your recipe for baked sausage. It came out great!!! Adding water is very smart!
Thank you Ashely
OMG!! The wonderful smells going on my kitchen while it’s baking. And the flavors going on in the mouth when it’s done cooking.
This was wonderful, quick and easy! Thank you
I made this recipe and it was delicious! I misread and combined everything at the same time, so I did not add the water slowly whatsoever but they still came out yummy. Will definitely be making it again.
I made this recipe a couple hours ago and have already sent the recipe to friends and family! Absolutely delicious and so tender. I used 1lb hot Italian sausage and 1lb mild. I actually used chicken bone broth rather than water because I needed to use it up. I cannot praise this recipe enough. Thank you!!!
Full of flavor and very moist. I am saving this recipe to do again in the future.
These were so delicious, so fast and so easy!! My new go-to!!! Thank you!!
I halved the recipe, I regret it. I should have doubled it! Everyone loved them. Thank you!
I just made 4 pounds of meatballs for a potluck. I was not really liking the mild italian sausage so I added some crushed red peppers.
This recipe is awesome!!!
Easy basic instructions, with room for personal variations.
I used asiago cheese, beef broth, and added seasonings (beau monde, sage, 6 chili powder, chili flakes, and oregano). Succulent and perfect for a cozy end of the work week meal.
Followed directions, no substitutions. They were perfectly cooked in 15 minutes, and delicious on their own! Hubby made a meatball sub with some leftover tomato sauce. Keeping this recipe!
Absolutely love these meatballs. Thanks
These meatballs were so easy to make and packed with amazing flavour. Thanks for this, its a keeper and hit with the family!
Easy and delicious!!!
So happy to hear you enjoyed these, Dennis!
Made using tomato sausage meat didn’t need extra water as rolled perfectly without.
Glad they worked out for you, Jason!
Just tried one of these straight from the oven.. delicious!!!
So happy to hear it, Jodi! Enjoy!
I have used this recipe over and over. I usually cut it in haf because there are only two of us now. Today I was craving meatballs only I was out of eggs. I used tomato paste as a substitute, it worked great. I really hate it when people tell you it is a great recipe I just changed every single thing about it…. That being said, the tomato paste saved my day, they taste just as good as usual and stuck together well. Thanks!
Excellent and easy!!!!!
These meatballs are so simple and wonderfully delicious! I have been making meatballs for 30 years and these were the best ever. This recipe is a keeper!!
Smell and look delicious! Made these in a pinch, I’m pregnant and didn’t know if I could handle full on meat sauce so meatballs it was (in case I needed to eat around them ha!, but no need these were great. I was out of breadcrumbs so I sub for crushed up saltines and they worked just fine.
Easy to make! Recipe actually makes 48 sausage meatballs!
I used Johnsonville sausage meat, panko breadcrumbs. The meatballs were cooked for 18 minutes. Their temp was over 165 degrees. Thank you for this recipe, it will be used often
My son loves these, can’t get away with just. Throwing links in the sauce anymore.
Ha! I’m so so happy they’re a hit with your family 🙂
Meatballs
Using bison and Italian sausage. The meatballs were tasty and tender. Simple and very good recipe
I’m so happy you enjoyed them!
These were so easy! Fast, flavorful, moist, and tender! I simmered them after baking in my marinara sauce, then made meatball subs. So delicious… a keeper recipe! Thank you!
Really enjoyed the EASE of this recipe. I did 2 different batches. The first batch 1/2 ground beef/1/2 hot Italian sausage. The 2nd batch 1/2 Hot Italian and 1/2 sweet mild Italian sausage. For both I used Italian seasoned bread crumbs. The all sausage meatballs had so much more flavor, particularly because the sweet italian sausage had fennel and sage. They were also more juicy. If combining with other plain ground meats, be sure to season those meats with salt and/or extra seasoning as needed, before mixing! The texture of these was really good, however, I felt I needed to add a bit more seasoning to get a more robustly flavored meatball that we like. I also broiled mine after baking for more browning.
I make my marinara sauce, simmer 20 minutes, i make meatballs, roll em up, do not bake them, just roll em up and cook in tje sauce
Wow! I never leave reviews…never! I usually either like a recipe or I don’t. But, these meatballs were absolutely phenomenal! I was skeptical of the all sausage recipe, but, you have to try these! You won’t regret it.
I made these today without the cheese, not a fan of parmesan. I did a 1/2 batch. These are so easy to make and bake. I did add more Italian seasoning to the mix. Delicious!!!!
I baked 23 and frozen most for quick dinners. Thank you for this recipe. It’s going in my favorite binder.
How well do these freeze?
I made a Keto version substituting ground pork grinds for breadcrumbs. Otherwise matched the recipe. These were really good thank you!!!