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+ servings

Sausage Meatballs

These easy sausage meatballs are made from sausage meat. This makes them really flavorful, without requiring any further ingredients. They are perfect to serve as appetizers, in a sandwich, or with pasta.
Prep Time5 mins
Cook Time15 mins
Course: Appetizer, Dinner
Cuisine: American, British
Keyword: dairy free, gluten free, meatballs, nut free, sausages
Servings: 16 meatballs
Calories: 132kcal
Author: Tonje
Cost: cheap


  • 8 sausages (400 g sausage meat)
  • 1 teaspoon olive oil


  • If using sausages, you can remove the casings by slicing them length ways and pulling them off.
  • Mash together the sausage meat in a bowl, and add any extra seasoning if you want.
  • Roll into meatballs, and set them to the side.
  • Warm up some oil on medium heat in a skillet or frying pan, then add the meatballs. Make sure not to overcrowd the pan.
  • Cook the meatballs for 5-7 minutes, while turning occasionally. The sausages should have a nice char all over, and be cooked through.
  • You can use a meat thermometer to check that the meatballs are cooked, or simply slice one in half and ensure that they are browned and hot throughout.


  • Use your favorite sausage meat, or add your favorite seasoning.
  • Cook them on medium heat to ensure that the meatballs get a nice char without burning them
  • Since sausage meat contains a fair amount of fat, you will probably need less oil compared to cooking regular meatballs
  • Leftover sausage meatballs can be stored in an airtight container in a refrigerator for up to 4 days. You can also freeze them for up to 12 months. I like to reheat them in a microwave or skillet and serve the leftovers warm. Frozen sausage meatballs can be thawed in the freezer, then reheated in a microwave, or you can cook them in an oven directly from frozen.


Calories: 132kcal | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 270mg | Potassium: 105mg | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg