Italian Sausage Meatballs

5 from 1 vote

Italian bulk sausage, breadcrumbs, garlic, and Pecorino Romano bring all the flavor to this fun alternative to the original meatball.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Italian

Servings: meatballs

Preheat oven to 375f and set the rack to the middle level.
In a large mixing bowl combine sausage, garlic, Pecorino Romano, breadcrumbs, milk, parsley, eggs, salt, and pepper. Mix well to hydrate the breadcrumbs with the egg and milk.
Roll approximately golf ball size meatballs. To prevent sticking, dip hands into a small bowl of water between rolling each meatball.
Place the meatballs on a sheet pan with a wire rack and bake for approximately 25 minutes or until the internal temperature of the center of the meatball reaches 165f.
The meatballs can be served right away with marinara sauce or braised in the sauce on medium heat for about 30 minutes to soften and flavor the sauce.
Before serving hand tear the basil and serve with more Pecorino Romano cheese. Enjoy!

This recipe only calls for a 1/2 teaspoon of salt due to the inherent saltiness of bulk sausage and the addition of Pecorino Romano cheese. Different sausage brands will have more or less sodium, so keep that in mind and make a note for the next time you make the recipe.
If the meatball mix is too wet add a bit more dry breadcrumbs to thicken the mix. The meatballs should hold their shape when rolled and placed on the wire rack.
Use this Sunday sauce or marinara sauce recipe. Or make your own!
Leftovers can be saved for up to 3 days or frozen for 3 months. Reheat in sauce over moderate heat on the stovetop or in the microwave.