Pork Sausage Meatballs

plate of meatballs on rice with fork and extra dipping sauce.

5 from 1 vote

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: American

Servings:

Calories: 525kcal

Author: Abbey McDermott

Equipment

Ingredients

½ cup panko breadcrumbs
1 large egg
½ cup finely shredded Parmesan
1 tablespoon chopped parsley or 1 teaspoon dried parsley
1 teaspoon minced garlic
¼ cup lukewarm water plus extra if needed
16 ounces sweet or spicy Italian sausage
¼ cup sweet chili sauce plus extra for serving

Instructions

Preheat the oven to 400℉. 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℉, approximately another 5-10 minutes. Use an instant-read thermometer to check for doneness.
Serve the meatballs with extra sauce.

Notes

Storage: Leftover meatballs can be stored in the refrigerator for up to 4-5 days.

Freezing: 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.

Nutrition