Here’s a juicy, flavor-packed Italian Sausage Meatballs recipe—perfect for pasta, subs, or enjoying on their own. The sausage adds tons of built-in flavor, so you don’t need much to make them incredible.
🍝 Italian Sausage Meatballs
📝 Ingredients:
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1 lb Italian sausage (mild or hot, casings removed)
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½ cup breadcrumbs (plain or Italian-style)
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1 egg
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2 cloves garlic, minced
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2 tablespoons grated Parmesan
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2 tablespoons chopped parsley (fresh preferred)
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¼ teaspoon fennel seeds (optional but authentic)
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Salt & black pepper to taste
(go light—sausage is already seasoned)
Optional Add-ins:
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2 tablespoons milk (for extra tenderness)
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¼ teaspoon chili flakes (if using mild sausage and you want more heat)
🔪 Instructions:
1. Mix the meatballs:
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In a large bowl, combine sausage, breadcrumbs, egg, garlic, Parmesan, parsley, fennel seeds, and any optional ingredients.
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Mix gently until just combined (don’t overwork it).
2. Form:
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Shape into 1½-inch balls (about 16–20 meatballs, depending on size).
3. Cook – choose your method:
A. Pan-fry (best flavor):
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Heat a little oil in a skillet over medium heat.
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Brown meatballs on all sides (about 6–8 minutes total), then lower heat and cook through, or finish in sauce.
B. Bake (hands-off):
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Preheat oven to 400°F (200°C).
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Place meatballs on a foil-lined baking sheet.
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Bake for 18–20 minutes, or until internal temp hits 160°F (71°C).
C. Simmer in sauce:
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Brown first, then simmer in marinara or tomato sauce for 15–20 minutes until cooked through and tender.
🍝 Serving Ideas:
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With spaghetti or rigatoni
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Stuffed in sub rolls with mozzarella and marinara
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On a meatball pizza
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As an appetizer with dipping sauce