These classic, flavorful Italian Sausage Meatballs are the perfect protein to go with a bowl of spaghetti and sauce.
While I always assumed that spaghetti and meatballs was a classic Italian dish, I was surprised when a friend told me that the meal actually has roots in New York! That’s right, the traditional dish is an Italian-American creation from New York’s Little Italy around the turn of the 20th century.
That being said, my favorite part of spaghetti and meatballs is actually the meatball itself, so I tend to make a lot of them at home. I’m sure you’ve had your share of beef and pork meatballs, since that’s the traditional blend of meat used. I’m big on trying different proteins, which is how I landed on my new favorite: Italian sausage meatballs. By combining ground Italian sausage, egg, breadcrumbs, Parmesan cheese, and some spices, you’ll end up with a deep, delicious flavor!
Whether you enjoy meatballs as an appetizer, over spaghetti with sauce, or next to just about anything, these Italian sausage meatballs are sure to be a version you’re adding to your rotation.
Are These Italian Sausage Meatballs Healthy?
These meatballs are high in protein, a good source of amino acids, and relatively low in carbs. Italian sausage has vitamin B12 and iron but is a processed meat that is high in saturated fat. The meatballs are baked instead of fried, which is better since you won’t need oil to fry them. It’s important to keep in mind that Italian sausage and Parmesan are high in sodium, if that’s a consideration for your diet. For a keto-friendly and gluten-free dish, substitute the breadcrumbs with almond flour.
Why You Will Love Using Sausage For Your Meatballs
I’ve been known to add tons of different seasonings to my ground meat blend, since I love to amplify the flavor when I make meatballs. But a few times, I’ve been left with some pretty unpleasant bites. I realized that when I added different seasonings, it was hard to make sure that they were combining evenly with the meat. No one wants an uneven bite, right? By using pre-seasoned Italian sausage, you won’t have to measure out different spices or wonder if you’re combining everything evenly.
The best part of Italian sausage meatballs is that you can have a range of flavors depending on the type of sausage you use. You can usually find sweet, spicy, or mild Italian sausage. Whichever you choose depends on your preferences. Can’t decide? Do what I do and mix the sweet and spicy together!
How Do I Store Leftovers?
Leftovers should be allowed to cool to room temperature, then stored in an airtight container in the fridge for up to 4 days. They can also be frozen for up to 2 months. You may want to flash-freeze them on a sheet pan first. This way, you can put a lot of meatballs in a freezer-safe Ziploc bag and not worry about them sticking together. Once you’re ready to enjoy your frozen meatballs, you can reheat them in the oven (without thawing them out first). Put a sheet of aluminum foil over the meatballs so they don’t dry out.
Serving Suggestions
It shouldn’t surprise you that spaghetti and Italian sausage meatballs is my go-to serving suggestion! For some variety, you can skip spaghetti and serve these meatballs with Angel Hair Pasta or Ratatouille Pasta to get a boost of veggies. If you want to cut the carbs altogether, enjoy Italian sausage meatballs with a side of Instant-Pot Spaghetti Squash. You can also get creative and cut up the meatballs to use as a topping on a Cauliflower Pizza Crust. No matter what you decide, make sure to add some Tomato Sauce to your dish!
Ingredients
- 1 pound ground Italian sausage
- 1 large egg
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine Italian sausage, egg, breadcrumbs, Parmesan cheese, parsley, garlic powder, salt, and pepper. Mix until just combined, being careful not to overwork the mixture.
- Form the mixture into 1-inch meatballs and place on the prepared baking sheet.
- Bake for 20 minutes, or until the meatballs are cooked through and have an internal temperature of 160°F.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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