Italian Sausage Meatballs

📝 Description:

These Italian Sausage Meatballs are juicy, flavorful, and packed with herbs, garlic, and cheese. Whether you serve them with spaghetti, on subs, or as party appetizers, they’re always a hit! Made with a blend of ground Italian sausage and breadcrumbs, these meatballs are pan-seared and finished in a rich marinara sauce.

 Ingredients Italian Sausage Meatballs

• 1 lb (450g) Italian sausage (mild or spicy, casing removed)

• 1/2 cup breadcrumbs (plain or Italian style)

• 1/4 cup grated Parmesan cheese

• 1 egg

• 2 garlic cloves, minced

• 2 tbsp chopped fresh parsley (or 1 tsp dried)

• 1 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp red pepper flakes (optional)

• 1 tbsp olive oil (for pan-frying)

• 2 cups marinara sauce (homemade or store-bought)

👩‍🍳 Instructions:

1. Preheat oven (optional method): to 400°F (200°C) if baking instead of pan-frying.

2. Mix the meatball mixture: In a bowl, combine sausage, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, pepper, and red pepper flakes. Mix until just combined (don’t overmix).

3. Form balls: Shape into 1.5-inch meatballs (about 18–20).

4. Cook meatballs:

   • Pan-fry method: Heat olive oil in a skillet over medium heat. Brown meatballs on all sides, about 6–8 minutes total. Then add marinara sauce and simmer for 10–15 minutes until cooked through.

   • Bake method: Place on a greased baking sheet. Bake for 20–22 minutes or until cooked through. Optional: simmer in sauce after baking for extra flavor.

🧾 Notes:

• You can use hot, mild, or sweet Italian sausage depending on preference.

• For leaner meatballs, use a mix of ground turkey and turkey sausage.

• Want a crispier exterior? Broil for 1–2 minutes after baking.

💡 Tips:

• Wet your hands to prevent sticking while shaping the meatballs.

• Double the batch and freeze extras for future meals.

• Add a splash of milk if the mix feels too dry.

• Want extra moisture? Add 1–2 tbsp of ricotta cheese to the mixture.

🍴 Servings:

Makes approximately 18–20 meatballs, serving 4 people.

🔢 Nutritional Info (Per Serving – ~5 meatballs):

• Calories: 340 kcal

• Protein: 20g

• Fat: 26g

• Carbs: 8g

• Fiber: 1g

• Sugar: 2g

• Sodium: 820mg

(Values vary based on sausage and sauce used.)

✅ Benefits:

• High protein for muscle maintenance and fullness.

• Flavorful spices aid digestion and provide antioxidants.

• Easy to prep and freeze, making meal planning simpler.

• Customizable with leaner meats or added veggies.

❓ Q&A:

Q: Can I freeze Italian Sausage Meatballs?
A: Yes! Freeze raw (on a tray, then store in a bag) or cooked (with or without sauce) for up to 3 months.

Q: Can I make them gluten-free?
A: Absolutely. Use gluten-free breadcrumbs or crushed GF crackers.

Q: Can I bake them instead of pan-frying?
A: Yes. Baking is less messy and still delicious. Bake at 400°F for 20–22 minutes.

Q: What sauces pair well besides marinara?
A: Try Alfredo, creamy tomato basil, pesto, or spicy arrabbiata.

Q: Can I serve these without pasta?
A: Definitely. Serve with zoodles, rice, polenta, or in a meatball sub.