Italian Sausage & Cheese Meatballs

Italian Sausage & Cheese Meatballs are perfect for party appetizers or a classic meatball sub! These are simple to bake ahead of time and keep in the freezer for the perfect moment. Now, whether that perfect moment is a party or a late night snack is up to you!

Sometimes I make double the recipe so we can eat some fresh out of the oven and still have some to store in the freezer for later. They are quick to reheat for snacks or toss in the crockpot for unexpected guests.

What I like most about this recipe is it is true to it’s sausage taste and texture. A lot of recipes you’ll find are filled with up to 2 cups of Bisquick or flour and can take on a bread-like texture. These aren’t those recipes!

The Ingredients

For these flavorful sausage and cheese meatballs, you’ll need the following:

• Ground Sausage
• Italian Breadcrumbs
• Shredded Cheese (I used Colby Jack, but Cheddar would be great, too!)
• Egg
• Milk
• Garlic Powder, Onion Powder, Salt, Red Pepper Flakes

I like to use Mild Flavored Old Folk’s Country Sausage (in the tube) for this recipe. Any ground sausage will do, but keep in mind the different flavor choices that are available. I find it easiest to buy a plain flavor and spice it up to my family’s liking. Not too salty or spicy so everyone (including the toddlers) can enjoy!

In a medium sized bowl, thoroughly combine all ingredients. Use a small scoop to portion out your meatballs, gently rolling them into a ball form and place onto a baking sheet. If you don’t have a small scoop, use a tablespoon as your portion. This batch makes about 40 bite sized meatballs. The perfect size for “toothpick” appetizers!

This is, by far, my favorite baking sheet! As you can tell below, it has grooves like a griddle that allow your food to sit on top, while the grease drips to the bottom. That grease eventually collects into the surrounding well around the sides, instead of dripping into your oven! Not only does this make your oven mess-free, the pan itself is so easy to clean! Nothing sticks and the grease rinses right out! They also make a smaller version, too.

These Italian Sausage & Cheese Meatballs bake at 400 degrees for 15 minutes. So quick!

Look how the cheese starts to push out of the meatball and turn a little crispy! Once you bite into one, you won’t be able to stop!

I absolutely love recipes with a dual purpose. If it’s good today AND I’m able to freeze it for a delicious treat later, then it’s a recipe that I’m going to keep for a long time.

How to Freeze

After making this recipe, let the meatballs cool completely before storing in an freezer safe bag. These will keep for up to 3 months in the freezer!

How to Reheat

To reheat in the microwave, place 6 meatballs on a microwave safe plate and microwave for 45 seconds – 1 minute.

When I reheat these (from frozen) for a crowd, I like to microwave them in batches and place in a crockpot. Keeping them on a warm setting will guarantee your guests are nibbling all night!

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