sausage meatballs
These savory sausage meatballs are easy to prepare and packed with flavor. A great addition to pasta dishes, sandwiches, or served as appetizers with your favorite dipping sauce.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper or aluminum foil
- 1 oven
- 1 measuring cups
- 1 measuring spoons
- 1 cooking thermometer (optional)
Ingredients
- 1 pound ground sausage Italian or your preferred flavor.
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup milk
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- to taste fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the ground sausage, breadcrumbs, grated Parmesan cheese, milk, egg, minced garlic, oregano, basil, salt, black pepper, and red pepper flakes (if using). Mix until just combined; do not overmix.
- Using your hands, form the mixture into approximately 1-inch meatballs and place them on a baking sheet lined with parchment paper or aluminum foil.
- Make sure to space the meatballs about 1 inch apart to allow for even cooking.
- Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through (internal temperature should reach 160°F or 70°C) and have a nice golden brown color.
- Once done, remove the meatballs from the oven and let them rest for a few minutes.
- Garnish with chopped fresh parsley before serving.
Notes
You can customize the flavor by using different types of sausage, such as chicken, turkey, or beef.
Serve the meatballs with marinara sauce over pasta, in a sub sandwich, or on their own with a dipping sauce like BBQ or ranch.
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.