Dress up your favorite dishes or elevate your appetizer game with these juicy, flavorful homemade Italian Sausage Meatballs! Cheesy, herb-infused, and mouthwateringly tender with hearty bread crumbs, they’re a guaranteed crowd-pleaser.
This post was originally published on March 16, 2019. It was updated with new recipe information on January 24, 2025.
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There’s something about perfectly tender sausage meatballs, especially ones that are handmade and filled with goodies. This Italian sausage meatball recipe is loaded with hearty panko breadcrumbs, sun-dried tomatoes, grated parmesan cheese, and fresh Italian flavors. They instantly elevate any dish you pair them with, from pasta and grain bowls to subs and veggie apps!
In addition to the exciting burst of flavor, these ground sausage meatballs have an insanely irresistible texture. The meatballs are pan-seared and then baked in the oven for the ultimate juicy, tender mouthfeel with a slightly crisped outer layer. What’s not to love?! Whip up a batch or two and serve them in different Italian-inspired meals throughout the week, serve them as an appetizer at your next group gathering, or much on them for a high-protein snack!
For more meatball recipes, Healthy Turkey Meatballs, Asian Pork Meatballs, and Instant Pot Meatballs.
Why You’ll Love This Sausage Meatball Recipe
- Easy Prep. This easy sausage meatballs recipe is super simple to prepare, with just 10 minutes of hands-on preparation and a straightforward step-by-step process.
- Tasty. You can’t beat homemade Italian sausage balls, especially ones loaded with a drool-worthy combination of savory flavors and juicy, tender textures.
- Versatile. Enjoy this recipe in a variety of ways! Nibble with or without sauce, pile onto sandwiches, or add atop grains and pasta. The type of meat is also versatile–easily made with pork, chicken, or turkey sausage.
Ingredients and Substitutions
Italian Sausage: Choose your favorite Italian-flavored raw or bulk ground meat variation–pork, chicken, or turkey sausage. Remove the casings if using sausage links.
Panko Breadcrumbs: Adds tasty structure and keep the ground Italian sausage meatballs tender. Use gluten-free panko if needed.
Large Egg: Helps bind the meatballs together and adds a delicious moistness.
Fresh Parsley: Finely chopped flatleaf parsley adds a fresh, herby flavor. Swap with ¼ teaspoon dried parsley if needed.
Onion: Yellow or white onion adds juicy moisture and a subtly sweet flavor. Grate or finely mince them for the most even flavor.
Sun-Dried Tomatoes: Use oil-packed for the best savory, tangy depth of flavor, or rehydrate dry ones in warm water before adding.
Parmesan Cheese: Adds a salty, nutty richness and creamy texture that perfectly complements meatballs with Italian sausage. Pecorino Romano is a great substitute.
Garlic: Freshly minced or grated bulbs provide a bold flavor. Grate them on a microplane zester or mince them very finely with a knife.
Seasonings: Cracked black pepper and sea or Kosher salt enhances the overall flavor; adjust to taste.
Olive Oil: Used to brown the meatballs and adds a rich flavor. Swap with avocado oil for a milder taste.
Marinara Sauce (optional): A classic accompaniment to a meatball recipe with Italian sausage, but any tomato-based sauce or pesto is a great pairing!
How to Make Sausage Meatballs
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 425ºF. In a large bowl, combine all ingredients except the olive oil. Mix with your hands or a wooden spoon until thoroughly combined.
Step 2: Roll the meatballs into 2 ½ tablespoon-sized balls. Place the meatballs on a small baking sheet or dinner plate covered with plastic wrap and chill in the fridge for at least 20 minutes to overnight.
Step 3: Heat the olive oil in a heavy-bottomed, oven-safe skillet (such as a cast iron or enameled pot) over medium heat. Once the oil sputters when flicked with water, add the meatballs. Saute for 8-10 minutes, carefully turning them every 2-3 minutes to brown all the sides.
Step 4: Flip the meatballs again, then move the skillet to the oven. Bake for 8-10 minutes, or until the meatballs have clear juice when cut open or have reached 165°F degrees with a meat thermometer.
Step 5: Serve hot as-is, over hot pasta, farro, quinoa, or tossed with marinara sauce (see the directions below).
Step 6: Optional Marinara Sauce Directions. Heat the sauce over medium-low heat until it just begins to simmer. Gently stir in the meatballs, reduce the heat to low, and cook for 3-5 minutes until the sauce is heated through.
Can I Bake the Meatballs?
Yes! If you’re wondering how to make meatballs with Italian sausage in the oven, simply omit the stovetop step altogether. Instead, brush a cast iron skillet or baking sheet with oil before adding the meatballs. Then place the Italian sausage meatballs in the oven and bake for 15-20 minutes until cooked through.
Recipe Pro-Tips
- Chill the meatballs. Don’t skip this step! This helps them firm up and hold together better. Chill covered in the fridge for at least 20 minutes but up to overnight. If chilling overnight, cover them with plastic wrap or aluminum foil to prevent them from drying out.
- Use a spring-loaded cookie scoop. A 2 ½ tablespoon-sized cookie scoop makes forming evenly-sized meatballs super easy!
- Use an oven-safe, heavy-bottomed pan. A cast iron skillet or enameled Dutch oven are excellent options for even heat distribution. The idea is to use the same pan on the stovetop as in the oven.
- Sear in batches if needed. If your pan doesn’t fully accommodate all the meatballs without overcrowding, sear them in separate batches to ensure they brown properly. Or skip the searing step and simply bake in the oven for 15-20 minutes!
Make Ahead Directions
Prepare the meatball batter up to 1 day ahead and store them covered in the refrigerator before cooking. For longer storage, freeze uncooked meatballs on a parchment-lined baking sheet for 4 hours, then transfer to a freezer-safe container. Freeze for up to 3 months. To cook from frozen, brown the meatballs on the stovetop for 8-10 minutes, then increase the baking time to 15-20 minutes, until cooked through.
Recipe Variations
- Canned Tomato Sauce: Swap a can of high-quality canned tomatoes with basil for marinara sauce. Crush the tomatoes with your hands or in a food processor for a smoother sauce and simmer on low for 5-10 minutes before combining it with the meatballs.
- Spicy: Stir in ½-1 teaspoon of red pepper flakes or 1-2 teaspoons of dried Calabrian chiles for an extra kick.
- Gluten-Free: Swap with equal parts gluten-free panko bread crumbs and ensure all other ingredients are compliant for those with gluten intolerance.
- Extra Cheesy: Add ¼ cup of shredded mozzarella or provolone cheese to the meatball mixture for gooey cheesiness in each bite.
- More Herbs: Mix in an additional 1-2 tablespoons of fresh herbs like basil, oregano, or thyme, or ½ teaspoon of dried herbs.
- Veggies: Sneak in ½ cup of finely chopped spinach, zucchini, or mushrooms to the meatball mixture for added nutrition and a pop of color.
Serving Suggestions
Enjoy these meatballs with or without marinara sauce for a tasty Italian-inspired treat. Of course, this recipe is a great pairing with classic pasta, but they are excellent served on sandwiches or subs, as a pizza topping, or in wraps! I also recommend trying served over quinoa, farro, or cauliflower rice. You can’t go wrong!
Storage Directions
- Refrigeration: Cooled leftovers keep in a covered container in the refrigerator for up to 4 days.
- Freezing: Cooked meatballs can be frozen on a parchment-lined baking sheet for 4 hours until firm, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm cooked meatballs on the stovetop with a little oil over medium heat until warmed through, in the oven at 350ºF, or in the microwave on gentle heat.
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Tools Needed to Make This Recipe
- Large Mixing Bowl
- Measuring Cups & Spoons
- Baking Sheet
- Cast Iron Skillet or Dutch Oven
- Tongs or Wooden Spoon
- Meat Thermometer
- Parchment Paper
More Italian-Inspired Sausage Recipes
- Sausage Risotto
- Creamy Gnocchi and Sausage
- Italian Sausage and Peppers Pasta
- Sweet Potato & Sausage Frittata
- Minestra Soup
Recipe Card
Italian Sausage Meatballs
Ingredients
- 1 lb Italian sausage raw or bulk pork, chicken, or turkey saussage; remove the sausage from the casings if applicable
- ½ cup panko breadcrumbs can use gluten-free if needed
- 1 large egg
- 1 tablespoon finely chopped flat-leaf parsley or ¼ teaspoon dried parsley
- ½ cup grated white or yellow onion or finely minced
- 2 tablespoons sun-dried tomatoes in oil finely chopped
- ¼ cup grated parmesan cheese
- ¼ teaspoon cracked black pepper
- 1 clove garlic grated or finely minced
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 jar marinara sauce optional, to serve
Instructions
- Preheat oven to 425°F. In a large bowl, combine everything but the olive oil and marinara sauce (if using). Mix with your hands or a wooden spoon until thoroughly combined.
- Roll the meatballs into 2 ½ tablespoon-sized balls. Place the meatballs on a small baking sheet or dinner plate and chill meatballs in the fridge for at least 20 minutes but up to overnight.
- Heat 2 tablespoons of oil in a heavy-bottomed and oven-safe skillet (such as a cast iron or enameled pot) over medium heat. Once oil sputters when flicked with water, add meatballs to the skillet. Saute for 8-10 minutes, carefully turning them every 2-3 minutes to brown all the sides.
- Flip meatballs one more time and move skillet to the oven and bake for 8-10 minutes, or until meatballs have clear juice when cut open or have reached 165°F degrees with a meat thermometer.
- Serve hot, as-is, or in marinara sauce (see optional directions next) over hot pasta, farro, or even quinoa.
- If serving with marinara sauce, heat the sauce over medium-low heat until just simmering. Gently stir in the meatballs, reduce the heat to low and cook for 3-5 minutes until heated through.
Notes
- Refrigeration: Cooled leftovers keep in a covered container in the refrigerator for up to 4 days.
- Freezing: Cooked meatballs can be frozen on a parchment-lined baking sheet for 4 hours until firm, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm cooked meatballs on the stovetop with a little oil over medium heat until warmed through, in the oven at 350ºF, or in the microwave on gentle heat.
- Chill the meatballs. Don’t skip this step! This helps them firm up and hold together better. Chill covered in the fridge for at least 20 minutes but up to overnight. If chilling overnight, cover them with plastic wrap or aluminum foil to prevent them from drying out.
- Use a spring-loaded cookie scoop. A 2 ½ tablespoon-sized cookie scoop makes forming evenly-sized meatballs super easy!
- Use an oven-safe, heavy-bottomed pan. A cast iron skillet or enameled Dutch oven are excellent options for even heat distribution. The idea is to use the same pan on the stovetop as in the oven.
- Sear in batches if needed. If your pan doesn’t fully accommodate all the meatballs without overcrowding, sear them in separate batches to ensure they brown properly. Or skip the searing step and simply bake in the oven for 15-20 minutes!
