Johnsonville® Italian Meatballs

Johnsonville® Italian Meatballs

87
The Kitchen at Johnsonville Sausage 0

"Using ground Italian sausage plus a few simple ingredients makes these flavorful meatballs extra-easy."

Ingredients 45 m {{adjustedServings}} servings 376 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 990 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion. Remove sausage from casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs. Arrange meatballs on a shallow baking pan
  3. Bake for 20 minutes or until meatballs are cooked through (160 degrees F). Serve with your favorite sauce and spaghetti.
Tips & Tricks
Fast and Friendly Meatballs

Make these oven-baked meatballs with turkey or ground beef.

How to Make Meatless Meatballs

You really can make satisfying meatballs without the meat. See how it’s done!

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Reviews 87

  1. 108 Ratings

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Sarah Jo
9/20/2011

I like to make this recipe for two different recipes; Meatball Subs with homemade marinara and Barbeque Meatballs. This comes together quickly with ingredients most people have on hand. Sometimes, I'll throw in garlic/onion powder and italian seasoning. They hold together well and don't get mushy when left to hang out in whatever sauce you add them to. NOTE: This can be made healthier with ground turkey or chicken and spiced up to make taste like ground pork with brown sugar, sage, red pepper flake, marjoram, fresh ground pepper and a little salt. Fools my husband every time.

brhodes_6
9/29/2011

These meatballs are absolutely delectable! When I make it, I use ground beef instead of sausage. I also use one package of onion soup mix instead of the chopped onion. They always turn out fantastic and I was happy that I followed the recipe directly the first time I made it. When I did make them for the first time I thought that they were going to be too runny because it seemed that there was a lot of milk and egg, giving it a very soft texture. However, I was wrong! They turned out perfect, and even better the second time when I used the onion soup mix. Thanks for the best meatball recipe I've ever tasted!

Jay & Gem
10/26/2011

Instead of using all sausage I used a half pound of ground sirloin & one sweet Italian sausage link. My kids aren't crazy about onion so I diced it very fine. I formed mini-meatballs (made 33) slightly larger than a giant gum ball & baked for 10-12 minutes. Half an hour before eating I simmered the meatballs in spaghetti sauce. My kids LOVED the meatballs! My six year old even swiped a couple off the cookie sheet before they even went in the sauce.