Italian Sausage Meatballs (In Sauce)
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These Italian Sausage Meatballs (In Sauce) are a simple Italian dish that feels comforting, hearty, and just like Nonna’s home cooking. The sausage meatballs simmer in a simple tomato sauce until melt-in-your-mouth tender.
My Italian Meatballs (Polpette) inspired this recipe! Try my Turkey Meatballs and Ricotta Meatballs next time.
Quick Look: Italian Sausage Meatballs (In Sauce)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 people
- Dietary Info: Can be made dairy-free and gluten-free
- Method: Hand-mixed meatballs simmered gently in tomato sauce
- Technique: Mix and shape sausage meatballs, then slowly simmer them in tomato sauce for rich flavor and tender texture
- Flavor/Texture: Savory, hearty, tender, juicy, and rich with classic Italian tomato flavor
Why You’ll Love This Recipe
The best Italian sausage meatballs are made with sausage meat and simmered in a tasty Sugo al Pomodoro Sauce. The most flavorful meatballs with a simple preparation- true to all authentic Italian recipes.
The whole family will love these tender meatballs. This recipe makes the perfect meatballs every time, so make a big batch and freeze it for a rainy day.
Serve with Steamed Asparagus.
Made With Amore,
“Absolutely best meatballs!!! They perfectly flavor the sauce and are tender and delicious!! Made a big batch for a family reunion, to rave reviews from all!!”
– Susan
Table of Contents
- Quick Look: Italian Sausage Meatballs (In Sauce)
- Why You’ll Love This Recipe
- Simple Ingredients
- Variations & Substitutions
- How To Make Italian Sausage Meatballs
- Make the Sauce and Combine
- Italian Sausage Meatballs (In Sauce) FAQs
- Serving Suggestions
- Recipe Tips
- More Italian Sausage Recipes
- Sausage Meatballs Recipe
Simple Ingredients
This easy meatball recipe comes together with wholesome ingredients.
- Italian Sausage: Creates juicy, flavorful meatballs
- Stale Bread and Milk: Help keep the meatballs incredibly soft, tender, and moist while they cook
- Parmigiano Reggiano and Egg: Add savory depth and help bind the meatballs together
- Garlic, Parsley, and Basil: Bring fresh, aromatic Italian flavor to both the meatballs and sauce
- Crushed Tomatoes and Onion: Simmer into a simple, rich tomato sauce that perfectly coats the meatballs
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Bread Crumb Options: Use panko bread crumbs for a lighter texture or Italian-style bread crumbs for extra seasoning and flavor
- Seasoning Swap: Substitute fresh herbs with Homemade Italian Seasoning for an easy pantry-friendly option
- Gluten-Free Variation: Use a slice of your favorite gluten-free bread to make the meatballs gluten-free.
- Protein Variation: Swap the sausage for ground beef or pork for a heartier, more traditional-style meatball. Try my Italian Turkey Meatballs next!
How To Make Italian Sausage Meatballs
These tender Italian sausage meatballs simmered in rich tomato sauce taste like the kind of comforting Sunday dinner you never forget. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- To keep the meatballs, prepare a large baking sheet and line it with parchment paper. Peel the skin off the sausages and crumble them into a medium mixing bowl.
- In a small bowl, add the milk and bread. Let soak for a few minutes.
- Add bread mixture, cheese, large egg, salt, pepper, garlic, and parsley to the crumbled ground sausage.
- Combine the mixture well with a fork or wooden spoon.
- Grease hands with olive oil and use a small cookie scoop, or small spoon to take about 1 1/2 tablespoons of the meatball mixture.
- Roll the sausage mixture into small, even balls. Place on the prepared baking sheet, cover with plastic wrap, and set aside.
Make the Sauce and Combine
- Heat olive oil in a large skillet, or heavy-bottomed pot on medium-high heat.
- Add the onion and cook for about 5 minutes or until softened.
- Add crushed tomatoes. Stir to combine.
- Gently add the meatballs to the tomato sauce. Cook for a few minutes and turn over to coat the meatballs in the sauce. Reduce heat to a gentle simmer. Cover with the lid slightly ajar so that excess steam escapes.
- Cook for 25-30 minutes. Check regularly that the sauce doesn’t dry out. If it seems to reduce too much, add some hot water. Make sure the meatballs don’t stick to the bottom of the pan.
- Add fresh basil during the last 5 minutes of cooking.
Italian Sausage Meatballs (In Sauce) FAQs
Baking meatballs in the oven is an excellent option if you like a crisp exterior. Place the meatballs on a large baking sheet and bake for about 15 minutes at 375 degrees F.
Meatballs are done cooking when they are cooked through, the outsides are browned (if baking or pan-frying), and they register 165°F in the middle on an instant-read thermometer.
How long does it take to cook raw meatballs in sauce? That depends on the size of your meatball and the amount you have in the pot. Beef meatballs take a bit longer to become tender, but you can use this traditional Italian meatball recipe for an easier way to cook them. Pork meatballs typically need about 5-10 minutes less simmering in the sauce.
If you have any leftovers, store the cooked meatballs in an airtight container in the fridge for up to three to four days. They can also be frozen and cooked in a freezer-safe container for up to three months. If you prefer, you can even freeze them uncooked. Place the sausage meatballs in the freezer until firm, then transfer them to a freezer-safe container or bag. They will keep for three to four months.
Serving Suggestions
These Italian sausage meatballs are incredibly comforting served over Potato Gnocchi, creamy Polenta, or Homemade Pappardelle to soak up every bit of the rich tomato sauce. For a more casual option, tuck the meatballs into No Knead Ciabatta Bread with melted mozzarella for a yummy meatball sub. To balance the richness, add simple vegetable sides like Italian Zucchini or Simple Petite Peas for a fresh, classic Italian-style meal.
My Pro Tips
Recipe Tips
- Soak the bread for soft meatballs. Bread soaked in milk will puff up when cooked, creating little air pockets that soften these meatballs. Use day-old bread for the best results.
- Use fresh herbs. This highlights the meatballs. Using fresh herbs adds incredible flavor to the meatballs and broth.
- Use fresh Parmiggiano Reggiano cheese. Use the real deal here. It makes such a difference. Read Why You Should Grate Your Own Cheese.
- Oil your hands, or use a little water to help roll the meatballs. This prevents the meatball mixture from sticking to your hands.
More Italian Sausage Recipes
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Sausage Meatballs Recipe
Ingredients
- 1 pound Italian sausages
- 1 cup stale bread cut into cubes
- ½ cup water , or milk
- ½ cup finely grated Pecorino Romano cheese or Parmigiano Reggiano, Parmesan cheese
- 1 egg, beaten
- 1 tablespoon fresh parsley, chopped
- 1 clove garlic, mined
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- ½ medium yellow onion, finely chopped
- 1 28-ounce can crushed tomatoes
- 5 leaves fresh basil
Instructions
Make the Meatballs
- To keep the meatballs, prepare a large baking sheet and line it with parchment paper.
- In a small bowl, add the milk and bread cubes. Let soak for a few minutes.
- Peel the skin off the sausages and crumble them into a medium mixing bowl.
- Add bread mixture, cheese, egg, salt, pepper, garlic, and parsley to the crumbled sausage. Combine well with a fork or wooden spoon.
- Grease hands with olive oil and use a small cookie scoop, or small spoon to take about 1 1/2 tablespoons of the meatball mixture. Roll the sausage mixture into small, even balls. Place on the prepared baking sheet, cover with plastic wrap, and set aside.
Make the Sauce
- Heat olive oil in a large skillet, or heavy-bottomed pot on medium-high heat. Add the onion and cook for about 5 minutes or until softened. Add crushed tomatoes. Stir to combine.
- Gently add the meatballs to the tomato sauce. Cook for a few minutes and turn over to coat the meatballs in the sauce.
- Reduce heat to a gentle simmer. Cover with the lid slightly ajar so that excess steam escapes.
- Cook for 25-30 minutes. Check regularly that the sauce doesn’t dry out. If it seems to reduce too much, add some hot water. Make sure the meatballs don’t stick to the bottom of the pan. Add fresh basil during the last 5 minutes of cooking.
- Serve with crusty bread or pasta of choice.
Notes
- Soak the bread for soft meatballs. Bread soaked in milk will puff up when cooked, creating little air pockets that soften these meatballs. Use day-old bread for the best results.
- Use fresh herbs. This highlights the meatballs. Using fresh herbs adds incredible flavor to the meatballs and broth.
- Use fresh Parmiggiano Reggiano cheese. Use the real deal here. It makes such a difference. Read Why You Should Grate Your Own Cheese.
- Oil your hands, or use a little water to help roll the meatballs. This prevents the meatball mixture from sticking to your hands.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely best meatballs!!! They perfectly flavor the sauce and are tender and delicious!! Made a big batch for a family reunion, to rave reviews from all!!
Yay! I am so happy everyone loved them. There is nothing like nonna’s meatballs!
The meatballs are tender and packed with flavor! Delicious and will be making them again! Many thanks!
You are most welcome! I am happy you loved them. Enjoy them time and time again!
Just incredible- delicious and moist. I’ve made meatballs 100 times in my life, but always cooked them before adding them to the sauce, but this recipe calls for cooking them *IN* the sauce. That method makes them so much better. Great recipe.
Yay! So happy you loved these. Cooking IN THE SAUCE is a game changer. You’ll have to try my Nonna’s recipe with the beef and I also have a turkey version that is great.
Very easy to make and so delicious! Thanks Elena!
Happy you loved it! You are most welcome.
Best meatballs I’ve made soft and tasty! I love all her recipes trying them all!!!
So happy you love these! Can’t wait for you to try more!
This was incredible!! My family loved it even my picky kids. It tasted very authentic and wasn’t too hard. Will definitely make it again!!
Hi Lindsey! Happy everyone enjoyed it :). They might also like the creamy bacon and peas pasta, or the sausage and broccoli pasta (great to get picky eaters to eat veggies). All the best! Elena
This looks amazing but was wondering if I were to replace the bread with breadcrumbs about how much breadcrumbs should be put in?
The bread gives an unbelievable texture! If you want to do bread crumbs use about 1/3 cup and use the same method as with the milk. Enjoy