Italian Sausage Meatballs Recipe (In Sauce)
Mar 07, 2023, Updated Mar 05, 2025
This post may contain affiliate links. Please read our disclosure policy.
Italian Sausage Meatballs Recipe (In Sauce) is a simple Italian dish that is comforting and 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.
My Italian Meatballs (Polpette) inspired the recipe. Try my turkey meatballs next time.
Why You’ll Love This Recipe
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. This recipe makes the perfect meatballs every time, so make a big batch and freeze it for a rainy day. Serve with Fast Italian No Knead Ciabatta Bread and Steamed Asparagus Recipe.
Table of Contents
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.
How To Make Italian Sausage Meatballs
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.
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 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 (or you can use marinara 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.
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. Best to serve this on your fall table just like our cozy fall dinner ideas!
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
- You can use ground beef to make a more hearty version.
You can make a gluten-free version of these sausage meatballs by adding a slice of gluten-free bread of your choice.
Expert Tips
- 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.
Another meatball recipe you will love is our Turkey Meatballs!
FAQ’s
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.
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.
What To Serve With This Recipe
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- Italian sausage and peppers recipe.
If you want to add some greens to the table, try these recipes: Sauteed Italian Zucchini, Simple Petite Peas (Side Dish), or Arugula, Apple, and Pistachio Salad in Parmigiano Cups.
Storage & Reheating Instructions
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.
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
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 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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