These oven-baked sausage meatballs are glazed with sweet chili sauce for a flavor combination that will have your family clamoring for more. Ready in just 30 minutes, these meatballs are sure to be a weeknight favorite.
Preheat the oven to 400 degrees. Line a quarter sheet pan with aluminum foil or parchment paper. Set aside.
Add the breadcrumbs, egg, Parmesan cheese, parsley, and garlic to a mixing bowl. Stir to combine.
Add ¼ of water and mix to moisten the breadcrumb mixture.
Add the sausage. (If using link sausage, remove and discard the casings.) Mix until well combined, being careful to not overwork the mixture. If the mixture seems dry, add more lukewarm water - 1 tablespoon at a time - until the mixture comes together.
Using a cookie scoop, portion the mixture into meatballs. (A 2-TBSP scoop will yield 15 meatballs.) Place the meatballs on the prepared sheet pan.
Bake for 10 minutes. Brush the chili sauce on the meatballs. Bake until the internal temperature of the meatballs reaches 160 degrees, approximately another 5-10 minutes. Serve the meatballs with extra sauce.
To freeze uncooked meatballs, freeze them on a parchment-lined baking sheet until they are firm. Then, transfer them to a freezer-safe zipper-top bag and freeze them for 2-3 months. Thaw them overnight in the refrigerator, then bake them according to the recipe directions. To freeze cooked meatballs, cool them completely. Freeze them until firm then transfer them to a freezer-safe plastic bag. Freeze them for 2-3 months and thaw them in the refrigerator when ready to eat.
Leftover meatballs can be stored in the refrigerator for up to 4-5 days.