Low Sodium Italian Sausage Meatballs are an easy and flavorful way to take your meatball game to the next level. They bake up moist and tender and taste great!
These Italian Sausage Meatballs are my favorite way to use my Low Sodium Homemade Italian Sausage. They’re the best of both worlds – the robust flavor of Italian sausage in meatballs perfect for a bowl of spaghetti and sauce or tucked into a pillowy bun for a meatball sub.
Baking the meatballs is faster for me and less messy than pan-frying the meatballs in batches. I use a small cookie scoop for evenly sized meatballs, but you can also hand-roll them into the perfect shape and size.
No one loves an over-cooked, dry, or rubbery meatball, so use a meat thermometer to ensure your meatballs are fully cooked (160F) without overcooking them. If you’re using the meatballs in a dish or recipe where they’ll be cooked again, remove them from the oven when their internal temperature hits 155F. Carryover cooking will get them to 160F, and they’re less likely to dry out when reheated.
You can store cooked meatballs in an airtight container or bag in the fridge for up to 3 days or in the freezer for up to 3 months.
Ingredients for Low Sodium Italian Sausage Meatballs
Low Sodium Homemade Italian Sausage – This recipe tastes better the longer the meatball mix is allowed to rest in the fridge. If you have time, let the sausage sit in the refrigerator for at least 4 hours or overnight for the best flavor. You can also use a store-bought low sodium Italian sausage. (If you find one, please share!)
Low Sodium Breadcrumbs – I love the added texture Panko breadcrumbs give meatballs, but any low sodium breadcrumb will work. Regular breadcrumbs can be high in sodium. One cup of Progresso Plain Breadcrumbs contains 600 mg of sodium, so finding a lower sodium option is essential. Kikkoman Panko Bread Crumbs contain only 35 mg sodium per ½ cup, and 4C Salt-Free Seasoned Breadcrumbs are sodium free.
Grated Parmesan Cheese – I typically prefer to buy a block or wedge of parmesan cheese and grate it myself but the Aldi Emporium Selection Shredded Parmesan Cheese contains about 70 mg less sodium than the wedge.
Egg – Eggs help bind the meatball ingredients together. You should only need one egg for every pound of meat.
OPTIONAL: Tomato Sauce – You can enjoy your meatballs any way you like, but my family loves them tossed in my Easy Low Sodium Tomato Sauce.
How to Make Low Sodium Italian Sausage Meatballs
- Place sausage in a large bowl. Add breadcrumbs, parm, and egg and mix well.
- Once ingredients are evenly mixed, roll about 1 tablespoon of meatball mix into a ball. You can use a small cookie or ice cream scoop for evenly-shaped meatballs. You should end up with about 24 meatballs. Place meatballs on a prepared baking sheet, making sure they don’t touch.
- Bake meatballs for 15-17 minutes, until cooked through, when their internal temperature reaches 165F.
You can serve the meatballs as is or add them to a pot of simmering tomato sauce. Watch the web story here.
Low Sodium Italian Sausage Meatballs FAQs
How do I know when the meatballs are fully-cooked?
A meat thermometer is the easiest way to ensure your meatballs are done. When inserted in the center of a meatball, the thermometer should read 165F.
How do I serve these meatballs?
Meatballs are more versatile than they get credit for! I typically serve them simmered in tomato sauce over spaghetti noodles, but many delicious variations exist.
Roll them into smaller rounds for an excellent and easy hors d’oeuvre. Simmer the meatballs in tomato sauce and serve them on a hoagie bun for a meatball sub. Swap the ground meat in your lasagne recipe with meatballs for a meatball lasagne, or drop them into a pot of your favorite soup. Add crushed red pepper flakes, to taste, to your meatball mix for a spicier version.
How do I store the meatballs?
Cool the meatballs completely and store them in an airtight container or bag in the fridge for up to three days or in the freezer for up to three months.
Can I freeze these meatballs?
Yes. Cool the meatballs completely and place them in the freezer until frozen solid. Place the frozen meatballs in a freezer bag. Squeeze out as much air as possible and store them in the freezer for up to three months. Thaw the meatballs overnight in the fridge. If you’re serving the meatballs with a sauce, add the frozen meatballs to the sauce and simmer until the meatballs are warmed through.