Sausage meatballs

Sausage Meatballs

I love regular beef meatballs, of course, but pork sausage meatballs are on a whole ‘nuther level due to the spices already present in the meat.  I make them really special by mixing in a little Parmesan cheese and diced onions. Twenty minutes in the oven and they’re so juicy and flavorful, I barely wait for them to cool before I start munching.  But they’re pretty versatile. Depending on how hungry I am, I enjoy them straight from the oven as snacks, serve them with seasoned rice and a salad, or dunk them in marinara sauce and serve over pasta. 

6 sausage links (about 1 pound), hot or sweet
1 small onion, diced
1/2 cup grated Parmesan cheese
1 egg
3 tablespoons bread crumbs

1 medium (3-quart) bowl
mixing spoon
paring knife
baking dish, lined with aluminum foil

1. Set oven to 350 degrees. Crack egg in bowl, then beat it slightly with a fork.
3. Add the onion, bread crumbs, Parmesan cheese to the beaten egg and mix thoroughly.
4. Remove casing from sausage with knife. Discard casing and add sausage to the egg mixture. Mix well, then form mixture into 8 balls of equal size.
5. Bake until browned and center is no longer pink–about 20 minutes.

45 minutes

8 meatballs


2 thoughts on “Sausage Meatballs

  1. I love using sausage from casings. It always seems to taste just a tad better than loose-ground pork or sausage. I may use these in some chili this week. I plan to use black beans, corn, tricolor bell peppers, and some Roma tomatoes.


Leave a Reply to jackvsage Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.