Sausage Meatball Recipe
This Sausage Meatball Recipe combines ground sausage, breadcrumbs, parmesan, garlic, and spices to create flavorful, tender meatballs. They’re perfect for serving with pasta, in a sandwich, on pizza, or on their own with a rich marinara sauce.
Sharon says “This was absolutely the best meatballs I have made. Used Jimmy Dean breakfast sausage. Easy to make, froze half. Thanks!”
This post may contain affiliate links. Read our disclosure policy
Pork Sausage Meatballs
Meatballs are endlessly versatile, which is why they’re always in my rotation. I love having a batch ready for quick meals, and they freeze beautifully. You can cook them fully, par‑cook and finish later, or freeze them raw – every method works like a charm.
This is the only recipe that uses 100% pork sausage, and it’s a keeper. I always make a double batch and freeze some for later – they’re perfect to have on hand. The recipe is on the smaller side because I originally created it for my Meatball Pizza, which you’re going to love too.
Why you’ll love this recipe:
- It packs in big, cozy flavor without a lot of fuss.
- The ingredients are straightforward, making it an easy weeknight win.
- Leftovers freeze beautifully, so you get future meals with zero effort.
- It’s flexible enough to work in pasta, pizza, sandwiches, or whatever you’re craving next.
Ingredients for Sausage Meatballs:
Ok, let’s discuss the ingredients, friends!
- Sausage – I used HOT Italian Sausage for these meatballs. It’s really not all that hot, if you ask me, but you could definitely use a mild sausage or even a sweet one.
- Egg – You’ll need one large egg. The “glue” to bind the meatball ingredients together.
- Onion and Garlic – Some finely chopped onion and garlic adds so much flavor and texture to these meatballs. You can also grate these to avoid the small little morsels of veggie, but I like them finely chopped.
- Parmesan Cheese – I recommend using freshly grated parmesan cheese (instead of the pre-grated stuff) for maximum flavor and freshness.
- Bread Crumbs – For these, I used Panko bread crumbs. This will help bind everything together.
- Seasonings – Just a simple combination of red pepper flakes, kosher salt, and freshly ground black pepper. Feel free to add other seasonings of your choice as well. You could go with a pinch of Italian Seasoning, or just some basil.
- Water – Some cold water can be added for additional moisture. Add a couple of tablespoons and see if you need more. Some people use milk in their meatballs, but water works perfectly fine and provides moisture that is needed.
Other Delicious Meatball Recipes:
How to make the Best Pork Meatballs:
SO quick and easy. Why buy pre-packaged meatballs ever again?
Step 1
Combine ingredients. In a mixing bowl, combine the ground sausage, egg, parmesan cheese, breadcrumbs, onions and garlic, seasonings, and a little bit of cold water. The water helps to keep the meatballs moist.
Step 2
Mix. Use your hands to mix the ingredients together. Be careful to avoid over-mixing as this can make the meat tough.
Step 3
Form meatballs. Gently divide the mixture into 8 sections, and use your hands to form them into meatballs. Add them to a baking sheet lined with parchment paper.
Step 4
Bake meatballs. Bake the meatballs at 400°F for about 18 minutes, or until they’re just shy of fully cooked. I often pull them a little early depending on the recipe – if they’re going to be cooked again, I like to leave them slightly pink in the center so they stay tender.
Step 5
Serve meatballs. You can serve these in a variety of ways – with sauce and pasta, in meatball subs, as an appetizer, or in our delicious meatball pizza (on both our quick pizza dough and our cauliflower crust!
Ingredient Variations:
Think of this recipe as your base, and add and subtract as you wish!
- Vary the meat. You could use any type of ground meat, including turkey, chicken, beef, or pork. I occasionally mix two different meats together, which is a great way to add more complexity to the flavor.
- Use different bread crumbs. For this recipe, I used Panko breadcrumbs. However, you could use Italian or another mix. You could even use your own homemade breadcrumbs if you have them!
- Try different spices. Since I used basic spices for this (red pepper flakes, salt, and pepper), you could try a different combo. Try basil, parsley, oregano, Italian Seasoning blend – OR use all fresh herbs in this. Remember that you will need more fresh though, compared to dried. Dried spices are more pungent and have more flavor in a small amount compared to fresh.
- Make them gluten-free. While I have never tried it, I do know that gluten free breadcrumbs are available in most grocery stores.
Other Favorite Italian Recipes:
We love Italian night! Here are a few other favorites.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Sausage Meatball Recipe
Ingredients
- 1 pound ground pork – we like to use a spicy HOT version
- 1 large egg
- 1/4 cup onion – minced
- 1 cloves garlic – minced
- 1/4 cup parmesan cheese – freshly shredded
- 1/3 cup Panko breadcrumbs
- 1 teaspoon red pepper flakes
- kosher salt and freshly ground black pepper – to taste
- 2 Tablespoons cold water – or a little more
Instructions
- Combine ingredients. In a mixing bowl, combine the ground sausage, egg, parmesan cheese, breadcrumbs, onions and garlic, seasonings, and a little bit of cold water. The water helps to keep the meatballs moist.1 pound ground pork, 1 large egg, 1/4 cup onion, 1 cloves garlic, 1/4 cup parmesan cheese, 1/3 cup Panko breadcrumbs, 1 teaspoon red pepper flakes, kosher salt and freshly ground black pepper, 2 Tablespoons cold water
- Mix. Use your hands to mix the ingredients together. Be careful to avoid over-mixing as this can make the meat tough.
- Form meatballs. Gently divide the mixture into 8 sections, and use your hands to form them into meatballs. Add them to a baking sheet lined with parchment paper.
- Bake meatballs. Bake the meatballs at 400°F for about 18-20 minutes, or until done. I often pull them a little early depending on the recipe. If they’re going to be cooked again, I like to leave them slightly pink in the center so they stay tender.
- Serve meatballs. You can serve these in a variety of ways. With sauce and pasta, in meatball subs, as an appetizer, or in our delicious meatball pizza!
Notes
- I often under-cook the meatballs slightly if I’m using them in a sauce. Just make sure you continue to cook them fully in the sauce later.
- These freeze well. You can freeze them raw, par-cooked, or fully cooked.
- There are many recipe variations listed on the blog post.
- Use these meatballs in homemade meatball pizza, with marinara sauce or curry sauce, or in hot sub sandwiches!
I was just wondering if you can make these without the cheese and leave the cheese out I have people around that don’t eat cheese at all but I was wondering if they would come out all right if I just admit it
I’m thinking that would work just fine. Please let me know!
I made this as described except I don’t eat gluten so I subbed gluten free bread crumbs. It was amazing! Everyone in my house loved it! Saving for the future.
I’m so glad you found a great substitution, Aly!
Easy and delicious!
Thanks Bern!
This is awesome and very filling. Love this recipe
Thank you so much, Dr Nor!
This was absolutely the best meatballs I have made. Used Jimmy Dean breakfast sausage. Easy to make, froze half. Thanks!
I’m so happy to hear this, Sharon! Thanks for your feedback.
Instead of bread crumbs….add a packet of you favorite dried stuffing mix…i.e…sage and onion…and also if you have any dessert apples lying around…dice up a couple of peeled ..cored and diced apples for that traditional pork and apple flavour
Sounds like a great idea, Johno.
The best we’ve ever had! I did a little extra onion and garlic for our personal taste and did only 1 tbsp of water. I didn’t have bread crumbs so I used crusted croutons. My first time making meatballs & I won the Pinterest search lottery…. 1 bite & we were hooked!
Very good, I forgot the egg, but it stayed together very good very tasty!
These are the best meatballs that I have ever made. I did use sweet Italian sausage but added the red pepper flakes. So flavorful and moist!!
Oh thank you so much, Pam!
can I use nutritional yeast instead of the bread crumbs, and if so, how much?
I have not cooked with nutritional yeast. I’m sorry I can’t give better advice, Kazy.
I love the sausage as it increases the spice factor.