Go Back
+ servings
Print Add to Collection

Easy Sausage Meatballs

Add more flavor to your next batch of meatballs with this easy Sausage Meatball recipe. (Feel free to freeze half of the batch to use in a future meal.)
Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 (Makes about 24 meatballs)
Calories 179kcal

Ingredients

  • 1 pound ground beef
  • ½ pound mild Italian sausage
  • cup grated Parmesan
  • Italian flavored breadcrumbs
  • 1 egg
  • 24- ounce jar favorite marinara sauce (optional)

Instructions

  • Preheat oven to 375 degrees F and grease a rimmed baking sheet with nonstick spray
  • Remove the sausage from the casings if needed. Mix all ingredients well with clean hands in a medium bowl until thoroughly combined.
  • Portion into small 2-inch meatballs. Place on prepared baking pan and bake for 22-25 minutes.
  • Drain on a paper towel-lined plate to absorb excess oil.
  • Serve, or bring the marinara sauce to a simmer in a medium pot. Add meatballs and keep warm until ready to serve with pasta or on/with rolls as sandwiches.

Notes

  • Use raw Italian sausage, not precooked.
  • Choose sausage that's bulk or that comes in casings. Either works.
  • Use gluten-free breadcrumbs and sausage to make this recipe gluten-free.
  • You can serve them without the sauce if your kids prefer them that way.
  • Store leftovers in an airtight container for 3-5 days in the fridge and reheat to serve. Or freeze for up to 3 months. Thaw in the fridge or in a pot of simmering tomato sauce on the stovetop.
  • Serve the meatballs in warm tomato sauce with pasta or as meatball sandwiches with bread.

Nutrition

Serving: 2meatballs | Calories: 179kcal | Carbohydrates: 1g | Protein: 11g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 212mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg