These aren't your ordinary Italian sausage meatballs. Made with flavorful sausage and a cheesy mozzarella filling, they're an incredibly satisfying 5-ingredient meal that's easy to make and ready in less than 30 minutes.
I love make-ahead camping meals, whether make-ahead ribs or camping burritos, because that means less work for me at camp and more relaxing. But what I love even more is make-ahead food that can be used for multiple meals like these tender sausage meatballs. They can be prepped at home (and even frozen) then reheated in your skillet at camp and used for meatball subs, spaghetti and meatballs, or any other way you desire.
Why You'll Love This Recipe
- You can make them in advance before heading out to camp.
- They can be served in a variety of ways, so you can make a large batch and use it for multiple meals.
Ingredients and Substitutions
- Italian sausage--You can use your favorite Italian sausage here, whether mild or spicy. If you purchase sausage links, you'll need to remove the casings. Got extra sausage? Try one of these amazing Italian sausage recipes.
- Mozzarella cheese--Use firm "pizza" mozzarella, not the fresh stuff. Full-fat cheese melts more easily than low-fat, so I recommend using full-fat, if possible.
- Bread crumbs--Use dried bread crumbs or panko bread crumbs for the Italian sausage meatballs recipe. Fresh will work, but you will need more than the recipe calls for.
- Marinara--I love Rao's marinara, but any good quality store-bought or homemade sauce will work well.
How to Make Meatballs with Italian Sausage
- Combine the sausage, bread crumbs, egg, salt, and pepper in a large bowl.
- Shape the sausage mixture into 16 balls, pressing a cube of mozzarella into the center of each one.
- Cook the meatballs in a skillet over medium heat until browned on all sides.
- Pour in the marinara sauce and simmer until the sausage is cooked through.
FAQs
Yes! The cooked meatballs and sauce can be frozen for up to 3 months. After cooking them, let them cool completely, then transfer them to a freezer safe container, leaving some room for expansion. Thaw in the fridge or your cooler overnight before reheating.
My favorite ways to enjoy these meatballs is piled atop spaghetti or tucked into a sub roll with shredded cheese on top.
Tips and Troubleshooting
- If you're using very lean sausage, add some oil to your skillet before browning the meatballs to prevent them from sticking.
- If your sauce becomes too thick while simmering, add a splash of water to loosen it.
- Cooked meatballs and sauce can be stored in the fridge or cooler in a sealed container for up to 3 days. Reheat in a skillet over low heat until warmed through.
More Italian Sausage Recipes You'll Love
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Recipe
Italian Sausage Meatballs
Ingredients
- 1 pound Italian sausage casings removed
- ¼ cup dried bread crumbs
- 1 large egg
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 16 (½-inch) cubes mozzarella
- 2 cups marinara sauce
Instructions
- Combine the sausage, bread crumbs, egg, salt, and pepper in a large bowl and mix well.
- Shape the sausage mixture into 16 balls, pressing a cube of cheese into the center of each ball. Close the meat completely around the cheese. Each ball should be slightly smaller than a golf ball.
- Place the meatballs in a cast iron or nonstick skillet and cook over medium heat until the meatballs are browned all over, 8 to 10 minutes.
- Reduce the heat to low and pour in the marinara sauce (carefully as it may splatter). Simmer until the sausage is cooked through to an internal temperature of 165°F, about 10 minutes.
Notes
- Avoid sticking--If you're using very lean sausage, add some oil to your skillet before browning the meatballs to prevent them from sticking.
- Thin the sauce--If your sauce becomes too thick while simmering, add a splash of water to loosen it.
- Storage and reheating--Cooked meatballs and sauce can be stored in the fridge or cooler in a sealed container for up to 3 days. Reheat in a skillet over low heat until warmed through.
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