Forget the usual beef or turkey; these pork sausage meatballs are here to shake up your dinner routine. Packed with herbs and spices, they’re a juicy, flavorful alternative that’s perfect for pasta, sandwiches, or just snacking straight off the tray.
Why This Recipe Works
- The combination of pork sausage and ground pork ensures a moist and tender meatball with a rich flavor profile.
- Herbs and spices like fennel, garlic, and parsley add depth and aroma, making these meatballs irresistible.
- Baking instead of frying offers a healthier option without sacrificing texture or taste.
Ingredients
- 1 lb pork sausage, casings removed
- 1 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp fennel seeds
- 1 tbsp chopped fresh parsley
- 1 egg, beaten
- Salt and pepper to taste
Equipment Needed
- Mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups and spoons
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F and line a baking sheet with parchment paper. This ensures your meatballs won’t stick and makes cleanup a breeze. Tip: For extra crispy edges, lightly grease the parchment paper with olive oil.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the pork sausage, ground pork, breadcrumbs, Parmesan cheese, garlic, fennel seeds, parsley, and beaten egg. Season with salt and pepper. Mix until just combined; overmixing can lead to tough meatballs.
Step 3: Form the Meatballs
Using your hands or a scoop, form the mixture into 1.5-inch balls. Place them on the prepared baking sheet, spacing them about an inch apart. Tip: Wet your hands slightly to prevent the mixture from sticking.
Step 4: Bake to Perfection
Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and reach an internal temperature of 160°F. Tip: For even browning, rotate the baking sheet halfway through cooking.
Step 5: Serve and Enjoy
Let the meatballs rest for a few minutes before serving. They’re delicious on their own, with marinara sauce, or as part of your favorite dish.
Tips and Tricks
For those looking to elevate their pork sausage meatballs, consider these advanced tips. First, toast the fennel seeds before adding them to the mix to unlock their full aroma. Second, for a gluten-free version, substitute the breadcrumbs with almond flour. Lastly, if you’re short on time, you can form and freeze the meatballs ahead of time, baking them straight from the freezer (just add a few extra minutes to the cooking time).
Recipe Variations
- Spicy Kick: Add crushed red pepper flakes or diced jalapeños to the mix for a spicy version.
- Cheesy Delight: Stuff each meatball with a small cube of mozzarella before baking for a gooey center.
- Herb Garden: Incorporate additional herbs like basil or oregano for a fresher taste.
Frequently Asked Questions
Can I use Italian sausage instead of plain pork sausage?
Absolutely! Italian sausage is already seasoned with herbs and spices, which can add an extra layer of flavor to your meatballs. Just adjust the additional seasonings accordingly to avoid over-spicing.
How do I know when the meatballs are fully cooked?
The safest way is to use a meat thermometer; the internal temperature should reach 160°F. Visually, they should be golden brown on the outside and no longer pink in the middle.
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs up to a day in advance and keep them refrigerated until ready to bake. Alternatively, freeze them on a baking sheet before transferring to a freezer bag for long-term storage.
Summary
These pork sausage meatballs are a delicious twist on the classic, offering a juicy, flavorful option for any meal. Easy to make and versatile, they’re sure to become a new favorite.