Italian Sausage Meatballs Recipe (In Sauce)- is a simple Italian dish that is comforting, hearty, and tastes like nonna's home cooking. The sausage meatballs are stewed in a simple tomato sauce and melt in your mouth; they are so tender! Trust me, this is the only Italian sausage meatball recipe you will ever need.
Recipe inspired by my Nonna's Famous Traditional Italian Meatballs (Polpette).
Best Italian Sausage Meatballs Recipe (In Sauce)
The best Italian sausage meatballs are made with sausage meat and simmered in a tasty sugo al pomodoro tomato sauce. The most flavorful meatballs with a simple preparation- true to all authentic Italian recipes.
The whole family will love these tender meatballs. It is a great recipe to make in a big batch and freeze for a rainy day. This recipe makes the perfect meatballs every time. Serve with Fast Italian No Knead Ciabatta Bread and Steamed Asparagus Recipe. Enjoy.
Jump to:
- Best Italian Sausage Meatballs Recipe (In Sauce)
- Simple Ingredients
- Best Italian Sausage Variety for Meatballs
- How to Make Italian Sausage Meatballs Recipe (In Sauce)
- Make the tomato sauce for the meatballs
- Sausage Meatballs and Spaghetti
- Variations
- Serving Suggestions for Italian Sausage Meatballs Recipe (In Sauce)
- Sausage Meatballs without Breadcrumbs
- Storing Sausage Meatballs
- Top tips for tender sausage meatballs
- FAQs
- Italian Sausage Meatballs Recipe (In Sauce)
Simple Ingredients
This easy meatball recipe comes together with wholesome ingredients.
- Italian sausages
- Stale bread
- Water or milk
- Parmigiano Reggiano (Parmesan cheese), or pecorino romano cheese
- Egg
- Garlic
- Fresh parsley, chopped
- Salt
- Freshly ground black pepper
- Extra virgin olive oil
- Onion
- Canned crushed tomatoes
- Fresh basil
See the recipe card for quantities.
Best Italian Sausage Variety for Meatballs
These homemade meatballs are delicious no matter what Italian sausage variety you choose. The secret to this meatball recipe is using Italian sausages instead of ground meat; this adds exceptional flavor with little effort. Italian sausages are already seasoned with the best spices and ready to make into meatballs.
- Hot Italian Sausage
- Mild Italian Sausage
- Sweet Italian Sausage
Can I use ground pork?
Yes, you can use ground pork from the butcher. It won't have the same spices or fat content as the Italian sausage, but it will work.
How to Make Italian Sausage Meatballs Recipe (In Sauce)
This sausage meatball recipe is easy to make and cooked in a homemade spaghetti sauce. This will become one of your favorite Italian meatball recipes.
How to make sausage meatballs
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, egg, salt, pepper, garlic, and parsley to the crumbled 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 ½ 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 tomato sauce for the meatballs
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.
Sausage Meatballs and Spaghetti
While meatballs and spaghetti are not traditionally served in Italy, you will find them in some regions of Southern Italy. Spaghetti and meatballs are loved by many in the U.S.A., and you can serve the meatballs with spaghetti if you like.
I prefer to serve the sausage meatballs with short pasta varieties such as penne, farfalle, rigatoni, and others.
Variations
- Panko Bread Crumbs or Italian Style Bread Crumbs-
- Red Pepper flakes- add a little spice to these sausage meatballs
- Italian seasoning- if you don't have fresh herbs use an Italian seasoning mix
- White Wine- add a little white wine to the sauce
Serving Suggestions for Italian Sausage Meatballs Recipe (In Sauce)
These soft and tender Italian sausage meatballs are delicious served with hot al dente pasta or any of the following:
- Easy Polenta Recipe Authentic Italian Style
- Authentic Homemade Pappardelle Pasta Recipe
- BEST Pillowy Soft Potato Gnocchi
- Fast Italian No Knead Ciabatta Bread to make a meatball sub with melted mozzarella cheese. Yum! Try this recipe- Easy Italian Sausage and Peppers Skillet Recipe.
If you want to add some greens to the table, try these recipes: Sautéed Zucchini and Onion (Italian Recipe), Simple Petite Peas (Side Dish), or Arugula, Apple, and Pistachio Salad in Parmigiano Cups.
Sausage Meatballs without Breadcrumbs
You can make a gluten-free version of these sausage meatballs by adding a slice of gluten-free bread of your choice.
Storing Sausage Meatballs
If you have any leftovers of Italian pork sausage meatballs- 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.
Top tips for tender sausage meatballs
- Soak the bread for soft meatballs. Bread soaked in milk will puff up when cooked, creating little air pockets that soften these meatballs. Our family prefers breadcrumbs that make meatballs tough or dry (panko breadcrumbs are an okay variation). 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.
- Fresh Parmiggiano Reggiano Cheese - Use the real deal here. It makes such a difference. Read TOP 5 Reasons 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.
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 (using my recipe). PORK MEATBALLS typically need about 5-10 minutes less simmering in the sauce.
Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.
I would love for you to tag me on Instagram @cucinabyelena so I can see your delicious Italian recipes. To get more ideas, follow me on Pinterest.
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Italian Sausage Meatballs Recipe (In Sauce)
Italian Sausage Meatballs Recipe (In Sauce)- is a simple Italian dish that is comforting, hearty, and tastes like nonna's home cooking. The sausage meatballs are stewed in a simple tomato sauce and melt in your mouth; they are so tender! Trust me, this is the only Italian sausage meatball recipe you will ever need.
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
Ingredients
- 1 pound of 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
- 28 ounces of canned crushed tomatoes
- 5 leaves of 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 ½ 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 make these meatballs extra soft. Our family prefers breadcrumbs that make meatballs tough or dry (panko breadcrumbs are an okay variation). 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.
- Fresh Parmiggiano Reggiano Cheese - Use the real deal here. It makes such a difference. Read TOP 5 Reasons 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.
- Prep Time: 15 min
- Cook Time: 30-35 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: meatballs, sausage meatballs, tomato sauce, sugo al pomodoro, Italian recipe
Linda says
Best meatballs I've made soft and tasty! I love all her recipes trying them all!!!
★★★★★
Elena says
So happy you love these! Can't wait for you to try more!
Lindsey Watts says
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!!
★★★★★
Elena says
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
Raina says
This looks amazing but was wondering if I were to replace the bread with breadcrumbs about how much breadcrumbs should be put in?
Elena says
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