These savory sage meatballs are a flavor-packed twist on a classic dish! Made with a delightful blend of fresh herbs and tender meats, they’re perfect for an easy weeknight meal or as a crowd-pleasing party appetizer. Whether served over pasta, in a hearty sandwich, or enjoyed on their own, the earthy sage adds a delicious depth that will keep everyone coming back for more!

What Are Sage Meatballs Made Of?

Ground Beef and Pork Sausage: I prefer using spicy sausage for an extra kick. The combination of ground beef and sausage ensures that the meatballs hold together well, while the beef adds a rich flavor that elevates the dish.
Breadcrumbs: Use whatever breadcrumbs you have on hand. If you don’t have any, simply place slices of bread on a baking sheet, drizzle with extra virgin olive oil, and bake at 350°F for 15 minutes. Once cooled, grind the toasted bread in a food processor or place it in a Ziploc baggie and use a rolling pin to crush it.
Egg: Acts as a binding agent to hold the meatballs together.
Fresh Parmesan Cheese: For the best flavor, opt for freshly grated Parmesan cheese.
Garlic: Minced garlic adds a savory kick.
Fresh Sage, Thyme, and Parsley: These aromatic herbs infuse the meatballs with vibrant flavors.
Salt and Pepper: Essential for seasoning.

Ingredients in Sage Meatballs — Sage Meatballs

Recipe Substitutions And Notes

If you don’t have fresh herbs, you can substitute 1 teaspoon of dried herbs for each kind.
For a lighter option, consider using ground chicken or turkey. While the flavor will be slightly different, these lean meats won’t hold together as well as the beef and pork mix. To improve the texture, add extra breadcrumbs or an additional egg.
You can also try a mixture of Parmesan and Romano cheese for added depth of flavor.

Step by Step Process for Making Sage Meatballs

Combine Ingredients: Mix everything together using your hands until the mixture is well combined and all ingredients are evenly distributed.
Form Meatballs: Roll the mixture into tight meatball shapes in the palm of your hand. This recipe yields approximately 24 small meatballs and 9 to 10 large meatballs.
Rest the Meatballs: Let the meatballs rest in the fridge for 30 minutes to help the fat solidify. This step is crucial for ensuring they stay intact during baking.
Bake: Preheat your oven and bake the meatballs for about 30 minutes. Serve them over pasta, with marinara sauce, or enjoy them on their own.

Georgie’s Tips

Chill Before Baking: Make sure to let the meatballs rest in the fridge before baking. This really helps them hold together well.
Pan-Frying Option: You can also pan-fry the meatballs in a little olive oil if you prefer a crispy exterior.

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Frequently Asked Questions

Frying gives a crispier exterior, while baking is healthier and less messy. You can also brown them in a skillet and finish cooking in sauce.

Yes! Freeze cooked or uncooked meatballs on a baking sheet, then transfer to a freezer bag. Cook directly from frozen or thaw overnight in the fridge.

Eggs help bind the mixture, but you can substitute them with other binders like soaked bread, mashed potatoes, or a flaxseed mixture for egg-free versions.

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Sage Meatballs

These savory sage meatballs, made with fresh herbs and tender meat, are perfect for an easy meal or party appetizer. Everyone will love them!

5 from 1 vote

Pin Recipe

Prep Time 10

Cook Time 30

Resting Time 30

Total Time 1 10

Course Main Course

Cuisine Italian

Servings servings

Calories 138 kcal

Ingredients

1 lb ground beef (or a mix of beef and pork)
¼ cup breadcrumbs
1 Large eggs
¼ cup fresh Parmesan cheese (grated)
2 cloves of garlic (minced)
1 tbsp fresh sage (finely chopped, or 1 tsp dried sage)
1 teaspoon fresh thyme leaves (finely chopped, or 1 tsp dried thyme)
1 tbsp fresh parsley (finely chopped, or 1 tsp dried parsley)
1 teaspoon salt
½ teaspoon black pepper

Instructions

In a large mixing bowl, combine 1 lb ground beef, ¼ cup breadcrumbs, 1 Large eggs, ¼ cup fresh Parmesan cheese, 2 cloves of garlic (minced), 1 tbsp fresh sage, 1 teaspoon fresh thyme leaves, 1 tbsp fresh parsley, 1 teaspoon salt and ½ teaspoon black pepper. Mix everything together until well combined.
Using your hands, roll the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get about 18-20 small meatballs.
Place the meatballs in a 9×11 casserole dish, cover and refrigerate for 30 minutes to solidfy the fats. This will help the meatballs stay together while you bake them.
Preheat your oven to 350℉. Bake meatballs for 30 minutes or until the meatballs reach 165℉ internal temperature.
Serve the meatballs with your favorite pasta, mashed potatoes, or roasted vegetables.

Nutrition

Calories: 138kcal

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