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Easy Sausage Meatballs

Amy Palanjian
This will make at least two dinners worth of meatballs, depending on how many people are in your family. I like to freeze half of the batch to use in a future meal.
5 from 1 vote
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Course Dinner
Cuisine Italian
Servings 12 (Makes about 24 meatballs)
Calories 179 kcal


  • 1 pound ground beef
  • 1/2 pound mild Italian sausage
  • 1/3 cup grated Parmesan
  • 1/3 Italian flavored breadcrumbs
  • 1 egg
  • 1 24- ounce jar favorite marinara sauce (optional)


  • 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.


  • 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.


Serving: 2meatballsCalories: 179kcalCarbohydrates: 1gProtein: 11gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 57mgSodium: 212mgPotassium: 158mgFiber: 1gSugar: 1gVitamin A: 44IUVitamin C: 1mgCalcium: 43mgIron: 1mg
Keyword sausage meatballs
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