Italian Sausage Meatballs

I find meatballs really useful to add flavour and protein to stews, soups and pasta dishes. I make some from ground meat and others I make using sausages. These Italian Sausage Meatballs are light, tasty and easy to make. I boost the flavour of some supermarket Italian sausages with a blend of dried Italian herbs that you probably have knocking about the place. You can freeze these little flavour bombs then add them to a quick pasta sauce or stew when you need them.

Makes approx. 16-18 meatballs

450g Italian sausage (about 8 sausages)
25g fine breadcrumbs
1/2 tsp salt
1/2 tsp of dried: thyme, parsley, oregano, sage and basil
1/4 tsp of dried garlic powder
olive oil

  • Pre-heat the oven to 220° (200° Fan). Squeeze the sausage meat out of its casing into a small baking dish then add the breadcrumbs, herbs and salt.
  • Squish everything together with your hands then form the mixture into a long sausage shape the diameter of your desired meatball size then halve the mixture and halve again until you have the right volume to roll into a meatball.
  • Drizzle a little olive oil over the meatballs then cook in a pre-heated oven for 30 minutes. Drain off any excess fat from the dish then add the meatballs to your chosen sauce.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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