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!
Janet Marie Saddler says
I tried these last night and my husband & my mother in-law loved them we Always have spaghetti on Monday’s.
Jackie says
I made a Keto version substituting ground pork grinds for breadcrumbs. Otherwise matched the recipe. These were really good thank you!!!
Denise says
How well do these freeze?
Jan Held says
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.
Mary says
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.
Debbie Morgan says
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
Theresa says
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.
Nancy says
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!
Phirk says
Meatballs
Using bison and Italian sausage. The meatballs were tasty and tender. Simple and very good recipe
Ashley Manila says
I’m so happy you enjoyed them!
Patricia Bangel says
My son loves these, can’t get away with just. Throwing links in the sauce anymore.
Ashley Manila says
Ha! I’m so so happy they’re a hit with your family 🙂