Recipes · Cooking tips · Techniques

Italian Sausage Meatballs

Italian Sausage Meatballs

In this recipe, the Italian sausage adds a ton of flavor to the meatballs already, so you only need a few ingredients to put them together. The Italian sausage meatballs are cooked in a light tomato sauce, made with chopped tomatoes, garlic, onions and olive oil, really simple. Pair the Italian sausage meatballs with your family’s favorite pasta and watch everyone rush to the table. If you’re looking for more delicious pasta meals, try baked spaghetti, Italian sausage parmigianaItalian sausage baked ziti, or this really easy spaghetti aglio e olio & Italian sausage recipe. Enjoy!

 

Ingredients

1¼ lb. Italian Sausage, casing removed or use bulk sausage

¼ cup Plain Breadcrumbs

1 Egg

2 tbsp. Parmesan Cheese, plus extra for serving

Canola Oil, enough to cover the bottom of a large skillet with ½ inch of oil

2 tbsp. Olive Oil

1 Small Onion, finely diced

2-3 Garlic Cloves, minced

28 oz. Can Whole Tomatoes, chopped (use kitchen shears to make quick work of this)

¼ tsp. Dried Oregano

Pinch of Crushed Red Pepper, optional

1-2 tbsp. Salt, for the pasta water

12 oz. Package of your favorite pasta

Chopped Parsley, for garnish, optional

 

Make the Italian sausage meatballs

In a large bowl, combine the Italian sausage, breadcrumbs, egg and Parmesan cheese. Mix the ingredients together until they’re just combined. Shape the sausage mixture into small balls that are roughly the size of a golf ball. You should get 12-14 meatballs.

Italian Sausage Meatballs, formed but not cooked arranged on a baking sheet

 

Heat the canola oil in a large, deep skillet over medium-high heat. Carefully add the meatballs to the hot oil. Fry the meatballs, turning them occasionally to brown on all sides; this should take approximately 5 minutes. Place the meatballs on a plate lined with a paper towel. Keep the meatballs warm by loosely covering the plate with a piece of aluminum foil, and/or place the plate in the microwave or oven, they’ll stay warm away from drafts.

 

Cook’s Notes

Don’t worry that the meatballs are not cooked all the way through after frying. They will cook completely in the tomato sauce.

 

Make the Tomato Sauce

Heat the olive oil in a large, deep skillet or pot over medium heat. Add the onions, cook approximately 3-5 minutes, until they’re translucent, stirring frequently. Add the garlic; cook 1 minute, stirring frequently. Add the chopped tomatoes, oregano and crushed red pepper, if using, stir. Raise heat to medium-high and carefully add the meatballs to the pot, when the sauce begins to simmer, lower the heat to medium-low to low and cover. Cook the sauce for 35-40 minutes, stirring occasionally. Stir the meatballs gently so that they don’t break apart. Keep the sauce at a simmer. If it’s not simmering, raise the heat a bit, if it’s boiling too vigorously, lower the heat a bit.

 

Don’t add salt to the sauce before it’s done because the canned tomatoes, Parmesan and sausage all contain salt, it may not be needed.

 

While the sauce cooks

Bring a large pot of water to a boil, add the salt and pasta. Cook the pasta according to the package directions for al dente, drain and keep warm.

 

Serve the sauce and meatballs on a bed of pasta and garnish with a little chopped parsley, extra Parmesan cheese and crushed red pepper, on the side. Enjoy!

 

Serves 4

 

Italian Sausage Meatballs served on a bed of spaghetti and garnished with fresh grated Parmesan cheese and chopped parsley
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Italian Sausage Meatballs

In this recipe, the Italian sausage adds a ton of flavor to the meatballs already, so you only need a few ingredients to put them together.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Keyword: Italian sausage, meatballs
Servings: 4
Calories: 990kcal

Ingredients

  • lb. Italian Sausage casing removed or use bulk sausage
  • ¼ cup Plain Breadcrumbs
  • 1 Egg
  • 2 tbsp. Parmesan Cheese plus extra for serving
  • Canola Oil enough to cover the bottom of a large skillet with ½ inch of oil
  • 2 tbsp. Olive Oil
  • 1 Small Onion finely diced
  • 2-3 Garlic Cloves minced
  • 28 oz. Can Whole Tomatoes chopped (use kitchen shears to make quick work of this)
  • ¼ tsp. Dried Oregano
  • Pinch of Crushed Red Pepper optional
  • 1-2 tbsp. Salt for the pasta water
  • 12 oz. Package of your favorite pasta
  • Chopped Parsley for garnish, optional

Instructions

  • In a large bowl, combine the Italian sausage, breadcrumbs, egg and Parmesan cheese. Mix the ingredients together until they’re just combined.
  • Shape the sausage mixture into small balls that are roughly the size of a golf ball. You should get 12-14 meatballs.
  • Heat the canola oil in a large, deep skillet over medium-high heat. Carefully add the meatballs to the hot oil.
  • Fry the meatballs, turning them occasionally to brown on all sides; this should take approximately 5 minutes.
  • Place the meatballs on a plate lined with a paper towel. Keep the meatballs warm by loosely covering the plate with a piece of aluminum foil, and/or place the plate in the microwave or oven, they’ll stay warm away from drafts.
  • Heat the olive oil in a large, deep skillet or pot over medium heat. Add the onions, cook approximately 3-5 minutes, until they're translucent, stirring frequently.
  • Add the garlic; cook 1 minute, stirring frequently.
  • Add the chopped tomatoes, oregano and crushed red pepper, if using, stir. Raise heat to medium-high and carefully add the meatballs to the pot, when the sauce begins to simmer, lower the heat to medium-low to low and cover.
  • Cook the sauce for 35-40 minutes, stirring occasionally. Stir the meatballs gently so that they don't break apart. Keep the sauce at a simmer. If it’s not simmering, raise the heat a bit, if it’s boiling too vigorously, lower the heat a bit.
  • While the sauce cooks: bring a large pot of water to a boil, add the salt and pasta. Cook the pasta according to the package directions for al dente, drain and keep warm.
  • Serve the sauce and meatballs on a bed of pasta and garnish with a little chopped parsley, extra Parmesan cheese and crushed red pepper, on the side.

Notes

Don’t worry that the meatballs are not cooked all the way through after frying. They will cook completely in the tomato sauce. Don’t add salt to the sauce before it’s done because the canned tomatoes, Parmesan and sausage all contain salt, it may not be needed.

Nutrition

Calories: 990kcal | Carbohydrates: 80g | Protein: 38g | Fat: 56g | Saturated Fat: 18g | Cholesterol: 153mg | Sodium: 1510mg | Potassium: 989mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7% | Vitamin C: 28.8% | Calcium: 22.5% | Iron: 30.3%
In this recipe, the Italian sausage adds a ton of flavor to the meatballs already, so you only need a few ingredients to put them together. The Italian sausage meatballs are cooked in a light tomato sauce, made with chopped tomatoes, garlic, onions and olive oil, really simple. #Italiansausagemeatballs #meatballs #pasta #dinner #Italiansausage

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