Easy Baked Sausage Meatballs

These Easy Baked Sausage Meatballs are tender, flavorful, and perfect for any weeknight dinner. Made with Italian sausage, Parmesan cheese, breadcrumbs, and fresh herbs, they bake in under 30 minutes.

When you're in the mood for something different than ground beef meatballs, try these delicious sausage meatballs. They're easy to make ahead and freeze beautifully. They have just enough seasonings for the spice lovers in your family, but the flavor isn't overwhelming. They pair perfectly with your favorite sauce, like Basil Alfredo Sauce, Red Pepper Sauce, or Italian Pink Sauce.

If you love meatballs, you might also enjoy General Tso Meatballs for a sweet and spicy twist, Slow Cooker Salisbury Steak Meatballs for classic comfort food flavor, or Cajun Meatball Stew when you want something with a little heat.

Ingredients

Ingredient Notes & Variations

• Sausage: I used ground, mild sausage for this recipe, but you can use mild, sweet, or hot Italian sausage links if you want to - just remove the skin before you brown the sausage.
• Cheese: Finely shredded Parmesan is ideal; shredded mozzarella adds a richer flavor - use it sparingly because it can melt outside of the meatballs if you add too much.
• Add-ins: Try a bit of finely chopped onion for extra flavor or a pinch of red pepper flakes for spice.

How to Bake Sausage Meatballs

Step 1: Preheat oven to 400 °F. Combine all meatball ingredients in bowl.

Step 2: Mix gently but thoroughly.

Step 3: Line baking sheet with foil or parchment. Spray lightly with baking spray. For mixture into 1 - ½" meatballs.

Step 4: Bake 20-25 minutes until meat thermometer registers 160°F.

Recipe Testing Tips

Technique & Texture Tips

• Mix the meatball ingredients gently with your hands or a fork so they stay tender and don't become dense.
• Keep the sausage and egg cold before mixing - it helps the meatballs hold their shape while baking.
• Form them evenly so they cook at the same rate. A small scoop or spoon works great for keeping them uniform.

Moisture Tip

• If the mixture seems a bit dry, add a few tablespoons of milk until it feels easy to shape and holds together without crumbling.

Baking & Doneness Tips

• Line the pan with foil or parchment or use a rack on top of a baking sheet so air can circulate and the meatballs brown evenly. Lightly spray with non-stick baking spray.
• Start checking for doneness around 20 minutes. Every oven is a little different, and they're ready when the internal temperature reaches 160°F. You don't need to turn the meatballs during cooking.
• Let the meatballs rest a few minutes before serving so the juices redistribute.
• For a little extra browning, broil for 1-2 minutes at the end, keeping an eye on them so they don't overcook.

Serving Suggestions

These baked sausage meatballs are incredibly versatile - here are some of my favorite ways to serve them:

• Toss with pasta and marinara sauce for a classic Italian-style dinner. For this recipe, I served them with a 3 cheese ravioli and homemade tomato marinara sauce.
• Add to baked ziti, lasagna, or pasta casseroles.
• Serve in subs or sliders with melted mozzarella.
• Wrap in a pita or tortilla with roasted vegetables for a quick lunch.
• Use them in rice or grain bowls with your favorite sauce.

More Ideas

• Add cooked meatballs to soups like Italian wedding or minestrone for extra flavor.
• Brush with barbecue or sweet chili sauce and serve as an appetizer.
• Include in meal prep bowls with rice and vegetables, or slice for salads.
• Pair with your favorite sauces such as Basil Alfredo Sauce, Red Pepper Sauce, or Italian Pink Sauce.

Storage & Make-Ahead

• Refrigerate: Store baked sausage meatballs in an airtight container for up to 4 days. Reheat gently in the oven or microwave.
• Freeze baked meatballs: Let cool completely, then place on a parchment-lined tray and freeze until firm. Transfer to a freezer-safe bag or container. They'll keep up to 3 months. Defrost overnight before reheating.
• Meal Prep-Freeze raw meatballs: Arrange uncooked meatballs on a parchment-lined tray and freeze until firm, about 1-2 hours. Transfer to a freezer bag or container. Bake from frozen, adding about 5 minutes or so to the cook time, until they reach 160°F.
• Make ahead: Form the meatballs and refrigerate up to 24 hours before baking.