Italian Sausage Meatballs
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.
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
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.
- 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!
Nutrition
Serving: 1gCalories: 146kcalCarbohydrates: 4gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.001gCholesterol: 33mgSodium: 531mgPotassium: 238mgFiber: 1gSugar: 2gVitamin A: 236IUVitamin C: 5mgCalcium: 31mgIron: 1mg
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