These easy, oven-baked Italian sausage meatballs are moist, tender and make a delicious appetizer or main course. They require only a few common ingredients and are ready in 25 minutes from start to finish. You simply pulse all ingredients together in the food processor for maximum convenience and minimum messiness.
For more juicy and flavorful homemade meatballs, also check out these ginger garlic cilantro meatballs!
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.
How to make Italian sausage meatballs:
See full ingredient amounts and instructions in the recipe card below!
Step 1. Add all ingredients to a food processor.
Step 2. Pulse a few times until combined, scraping down the sides between pulses.
Step 3. Roll meatballs (1 tablespoon of mixture each), set on a lined baking sheet and bake.
Recipe note:
There are two reasons why you want to use a food processor to do the mixing for this recipe:
- It does a great job of breaking up the bulk sausage meat, which usually comes in one large slab.
- It mixes all ingredients well without overworking the mixture.
Serving ideas:
- Serve the meatballs with cocktail picks as an appetizer with a dipping sauce of your choice. (This charred scallion aioli or this spicy burger sauce are delicious!)
- Make the meatballs a main course and serve them with spaghetti and tomato sauce.
- These meatballs are also great on sandwiches and even salads.
How to store leftovers:
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, the air fryer or in a cast iron or nonstick pan.
Can I freeze the meatballs?
Yes, these meatballs freeze very well. 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).
More delicious meatball recipes:
- Cilantro Meatballs40 Minutes
- Cinnamon Meatballs1 Hours 10 Minutes
- Frozen Meatball Stuffed Shells1 Hours
- Meatball Casserole without Tomato Sauce55 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Italian Sausage Meatballs
Equipment:
- measuring cups and spoons
- garlic press or knife and cutting board
- baking sheet
- aluminum foil or silicone baking mat
- food processor
- rubber spatula
Ingredients:
- 1 pound mild bulk Italian pork sausage meat
- 1 cup panko bread crumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons dried oregano
- 2 garlic cloves, peeled and minced or pressed through a garlic press
- 1 large egg, lightly beaten
- ¼ cup full-fat sour cream
Instructions:
- 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, like this green onion aioli. Or, make the meatballs a main dish and serve with spaghetti and pasta sauce.
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