Italian Sausage Meatballs

Italian Sausage Meatballs

These Italian Sausage Meatballs are delicious paired with a sweet basil marinara sauce.

Italian Sausage Meatballs
Yield: 32 meatballs • Preparation: 25 minutes • Bake: 18 to 19 minutes
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  1. 4 slices white bread, crusts removed
  2. ½ cup water
  3. 1 pound ground Italian sausage
  4. 1 cup freshly grated Parmesan cheese, divided
  5. 1 large egg
  6. 1 tablespoon finely chopped parsley
  7. 1 teaspoon dried oregano
  8. ¼ teaspoon salt
  9. ¼ teaspoon ground black pepper
  10. 1 (24-ounce) jar traditional sweet basil marinara, such as Classico
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with aluminum foil. Spray with nonstick cooking spray. Set aside.
  3. In a large bowl, tear bread into coarse pieces. Pour water over bread, and let soak for 5 minutes. Add sausage, ½ cup Parmesan cheese, egg, parsley, oregano, salt, and pepper, stirring well.
  4. Using a levered 1-tablespoon scoop, portion sausage mixture, and roll into balls with your hands. Place balls 2 inches apart on prepared baking sheet.
  5. Bake until firm with golden brown edges, approximately 19 minutes. Let cool slightly.
  6. Roll meatballs in remaining ½ cup cheese to coat.
  7. Serve with marinara sauce for dipping.
  1. • Meatballs can be made a day in advance and refrigerated in a covered container. Securely wrapped in foil, warm gently in a moderate oven. Roll in Parmesan cheese before serving.
TeaTime Magazine
From TeaTime January/February 2015


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