These baked Italian sausage meatballs are made with oregano, garlic, panko, Parmesan, egg and a bit of sour cream for a mildly tangy flavor. They are moist, tender and make a delicious appetizer or main course. Serve them with cocktail picks and a dipping sauce, pasta and tomato sauce, or on sandwiches or even salads.
Recipe ingredients and notes:
- Panko bread crumbs work great in this recipe. The coarse texture of the crispy crumbs loosens up the meat and keeps the meatballs from getting too dense.
- Sour cream adds moisture and a hint of tang that works well with the flavors of the sausage meat.
- It's easiest to use bulk Italian sausage meat (meaning loose meat, without casings) for this recipe. But if you only have sausage in casings on hand, you can use those. Just remove and discard the casings.
Use the food processor to mix the ingredients:
Unlike ground beef, bulk Italian sausage meat tends to stick together tightly and is difficult to break up by hand, in my experience. That's why I recommend to use the food processor for this recipe. It breaks up the meat easily and mixes all ingredients well without overworking the mixture.
- Add all ingredients into the bowl of a food processor.
- Pulse a few times until combined, scraping down the sides between pulses.
Full Recipe
Italian Sausage Meatballs (in oven)
These moist and tender baked Italian sausage meatballs are full of flavor and easy to make with a food processor.
Equipment:
Ingredients:
Method:
- Heat the oven to 400 degrees F.
- Line a large baking sheet with aluminum foil or a silicone baking mat. Set aside.
- Add all ingredients to a food processor. Pulse a few times just until combined, scraping down the sides in between pulses.
- Transfer the mix onto a work surface.
- Using your hands, roll about 32 meatballs (about 1 tablespoon each).* Set onto the prepared baking sheet.
- Bake the meatballs until they reach an internal temperature of at least 165 degrees F. (13 to 15 minutes).
- Serve the meatballs as an appetizer with a dipping sauce. Or, make the meatballs a main dish and serve with pasta and tomato sauce.
Recipe notes:
*It's important to keep the size of these meatballs at about 1 tablespoon. Making them much larger than that tends to make them tough.
Storage instructions: These meatballs taste best fresh out of the oven but you can store them, if you want. Transfer any leftover meatballs into an airtight container and store in the fridge. Reheat in the oven or in a cast iron or nonstick pan.
Freezing: Let the fully baked meatballs cool, then transfer them to a freezer bag and freeze. To reheat, transfer the frozen meatballs into a baking dish and cover with aluminum foil. Bake in the oven at 400 degrees F. until heated through (about 20 minutes).
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Nutrition (estimate only):
More delicious meatball recipes:
- These meatballs with cilantro are made with lots of fresh and aromatic ingredients.
- These meatballs with cinnamon are great with marinara sauce.
- For recipes that use frozen store-bought meatballs, check out this meatball casserole and these frozen meatball-stuffed shells.
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