Johnsonville Italian Meatballs Recipe - Allrecipes.com
Johnsonville Italian Meatballs Recipe
  • READY IN 45 mins

Johnsonville Italian Meatballs

Recipe by  

"Using ground Italian sausage plus a few simple ingredients makes these flavorful meatballs extra-easy."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion. Remove sausage from casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs. Arrange meatballs on a shallow baking pan
  3. Bake for 20 minutes or until meatballs are cooked through (160 degrees F). Serve with Classico® Traditional Sweet Basil pasta sauce and spaghetti.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 20 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2011

I like to make this recipe for two different recipes; Meatball Subs with homemade marinara and Barbeque Meatballs. This comes together quickly with ingredients most people have on hand. Sometimes, I'll throw in garlic/onion powder and italian seasoning. They hold together well and don't get mushy when left to hang out in whatever sauce you add them to. NOTE: This can be made healthier with ground turkey or chicken and spiced up to make taste like ground pork with brown sugar, sage, red pepper flake, marjoram, fresh ground pepper and a little salt. Fools my husband every time.

 
Most Helpful Critical Review
Sep 05, 2012

Excellent recipe! My sons are allergice to dairy and eggs... So I used an egg replacer for the egg, and rice milk in lieu of dairy milk. The bread crumbs comparable to their allergies is OAT bread. Finally, in lieu of dairy cheese, I used a non-dairy, non-soy cheese. They were awesome! My entire family greatly enjoyed this meal! THANKS FOR SHARING!

 
Sep 29, 2011

These meatballs are absolutely delectable! When I make it, I use ground beef instead of sausage. I also use one package of onion soup mix instead of the chopped onion. They always turn out fantastic and I was happy that I followed the recipe directly the first time I made it. When I did make them for the first time I thought that they were going to be too runny because it seemed that there was a lot of milk and egg, giving it a very soft texture. However, I was wrong! They turned out perfect, and even better the second time when I used the onion soup mix. Thanks for the best meatball recipe I've ever tasted!

 
Oct 26, 2011

Instead of using all sausage I used a half pound of ground sirloin & one sweet Italian sausage link. My kids aren't crazy about onion so I diced it very fine. I formed mini-meatballs (made 33) slightly larger than a giant gum ball & baked for 10-12 minutes. Half an hour before eating I simmered the meatballs in spaghetti sauce. My kids LOVED the meatballs! My six year old even swiped a couple off the cookie sheet before they even went in the sauce.

 
May 23, 2012

I used 2 lbs of hamburger to feed 10 instead of sausage, and it was amazing! We all loved it and we will have this again in the near future!

 
Sep 19, 2011

Wonderful Meatballs! Just the right amount of flavoring without overpowering my sauce. Will use them in Sub Sandwiches also.

 
Dec 19, 2011

These were good, I made them as an appy. used sauce as a dipper, just make sure not to over cook them as they become dry.

 
Sep 19, 2011

Very good recipe. I used Italian turkey sausage and had a good result, very tender. Also, instead of regular bread crumbs, I used Panko bread crumbs. Once I've baked for 20 minutes, I add to my marinara sauce and let simmer for an hour.

 

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Nutrition

  • Calories
  • 376 kcal
  • 19%
  • Carbohydrates
  • 6.7 g
  • 2%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 29.8 g
  • 46%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 990 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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