Italian Sausage Meatballs

Italian Sausage Meatballs. Beautifully tender meatballs with the added flavour of Italian sausage added to the mix. Serve them with pasta or as hors d’oeuvres! 

Italian Sausage Meatballs .

Forget dry meatballs! I use these meatballs in quite a number of ways and they are always moist and tender.

I make small versions as hors d’oeuvres with marinara dipping sauce. They also sometimes find their way into a meatball sub, most likely as leftovers.

Italian Sausage meat, ground beef and ground pork.

Finished mix for the meatballs.

I use them in lasagna, on pizza, or in good old Spaghetti and Meatballs. Many people say they are the best meatballs they’ve had.

Italian Sausage Meatballs .

I also make these meatballs, bake them off and store in the freezer. I like to vacuum seal them so that they last for a few months.

Even frozen, just drop them into your favourite spaghetti sauce to simmer for a few minutes. Then, just boil some pasta for a quick and easy dinner

Ready for the oven.

Italian Sausage Meatballs fully cooked.

NOTE: I do not add additional salt to the meatballs because there is sufficient in the parmesan cheese to season well.

Makes about 3 dozen meatballs or 6 dozen hors d’ouevre size meatballs.

Vacuum sealed Italian Sausage Meatballs ready for the freezer.

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Originally published March 2008. Updated Nov 2020.

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Italian Sausage Meatballs .

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Italian Sausage Meatballs

Yield: Up to 8 servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Italian Sausage Meatballs. Beautifully tender meatballs with the added flavour of Italian sausage added to the mix.

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Ingredients

• 1 pound Italian sausage removed from casings
• 1 pound ground beef
• 1 pound ground pork
• 2 eggs
• 2 ½ -3 cups coarse breadcrumbs
• 2/3 cup milk
• ½ cup grated parmesan cheese
• 1 tsp ground thyme
• 2 tsp dry oregano
• 1 tsp freshly ground black pepper
• 1 tbsp mustard powder
• ½ tsp chilli flakes (optional for those who don’t want the extra heat or adjust to taste)

Instructions

1. Preheat oven to 425 degrees F.
2. Soak the breadcrumbs in the milk for a 5 minute.
3. Add the soaked breadcrumbs to a large bowl along with all of the remaining ingredients. 
4. Mix together until well combined.
5. Form into 1 ½ inch balls, about 2 ounces (50g) each.
6. Place the balls on a parchment paper lined baking sheet.
7. Bake for 20-25 minutes, until the centre of the meatballs reaches 165-170 degrees F. Be careful not to overcook or the meatballs will be drier.
8. Slow simmer in your favourite tomato based sauce for excellent spaghetti and meatball, or serve with a marinara dipping sauce for hors d'oeuvres.
9. These meatballs freeze very well.

Notes

I do not add additional salt to the meatballs because there is sufficient in the parmesan cheese to season well.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 577Total Fat 30gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 15gCholesterol 209mgSodium 807mgCarbohydrates 22gFiber 2gSugar 2gProtein 52g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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