Italian Sausage Meatballs
These moist and tender baked Italian sausage meatballs are full of flavor and easy to make with a food processor.
Servings: 32 meatballs
Calories (Estimated): 466kcal
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. 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).
