Italian Sausage Meatballs in Spicy Tomato Sauce with Creamy Cheese

Juicy baked Italian sausage meatballs, simmered in a bold spicy tomato sauce and finished with a creamy stracchino drizzle

If you’re looking for an authentic Italian-style meatball recipe that’s easy enough for weeknights but impressive for guests, these Italian sausage meatballs are it.

They’re baked until golden, tossed in a rich spicy tomato sauce (with Calabrian chili for that classic kick), and topped with a smooth, melty stracchino (crescenza) cream that makes every bite taste like a cozy trattoria dish.

Perfect as an appetizer, party food, or served over crusty bread for a simple Italian dinner.

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SausageMeatballs

Cooking Times & Servings

• Prep Time: 15 minutes

• Cook Time: 20–25 minutes

• Total Time: 40 minutes

• Servings: 6 (about 22–26 meatballs)

Ingredients

For the Meatballs

• 1 lb fresh Italian pork sausage, casings removed (mild or spicy)

• 1 large egg

• 1/2 cup Italian breadcrumbs

• 1/3 cup Parmigiano Reggiano, finely grated

• 1 tbsp fresh parsley, chopped (plus more for garnish)

• 1 small garlic clove, grated (optional)

• black pepper, to taste

• (salt only if needed—sausage is usually salty)

For the Spicy Tomato Sauce

• 1 tbsp extra-virgin olive oil

• 2 cups Italian passata (tomato purée) or crushed tomatoes

• 1 tbsp tomato paste (recommended)

• 1–2 tsp Calabrian chili flakes (or crushed red pepper), to taste

• 6–8 Italian black olives (Gaeta or Taggiasca), roughly chopped (optional but very authentic)

• 6 cherry tomatoes, halved (optional)

• 1 tsp dried oregano (or add fresh basil at the end)

• salt, to taste

For the Creamy Drizzle (Italian “Cream Cheese” Swap)

• 7 oz stracchino (aka crescenza)

• 2–4 tbsp whole milk, as needed to thin

• 1 tsp extra-virgin olive oil (optional)

• black pepper, to taste

Instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper (or use a rack over a sheet pan).

2. Make the meatball mixture: In a large bowl, combine sausage, egg, breadcrumbs, Parmigiano Reggiano, parsley, (garlic), and black pepper. Mix just until combined—don’t overwork.

3. Form meatballs: Roll into balls about 1½ tablespoons each (walnut-sized). Place on the prepared baking sheet.

4. Bake for 18–22 minutes, until browned and cooked through.

5. Simmer the sauce: While meatballs bake, warm olive oil in a skillet over medium heat. Add passata, tomato paste, chili flakes, oregano, (olives), and (cherry tomatoes). Simmer 10–12 minutes, stirring occasionally, until thick and glossy. Season with salt to taste.

6. Coat the meatballs: Add baked meatballs to the sauce and gently toss for 1–2 minutes to fully glaze.

7. Make the stracchino cream: Over very low heat, stir stracchino with 2–4 tbsp milk until smooth and pourable. Add a tiny drizzle of olive oil if you want extra silkiness. Pepper to taste.

8. Serve: Spoon meatballs and sauce onto a plate, drizzle with stracchino cream, and finish with chopped parsley.

Tips & Tricks

• For a stronger Italian aroma, add a pinch of fennel seed to the meatball mix (only if your sausage isn’t already seasoned).

• Want them extra “party-style”? Make smaller meatballs (about 1 tbsp each) and reduce bake time by a few minutes.

• No stracchino near you? Use crescenza (same family). If you truly can’t find it, the closest U.S. substitute texture-wise is soft ricotta blended until smooth (still Italian!).

Nutritional Facts (Estimated, per serving)

(Based on 1 serving = 4 meatballs; exact values vary by sausage brand.)

• Calories: ~410

• Protein: ~20 g

• Fat: ~30 g

• Carbs: ~12 g

• Fiber: ~2 g

• Sugar: ~4 g

Italian Sausage Meatballs in Spicy Tomato Sauce with Creamy Stracchino

These Italian sausage meatballs are everything you want for a crowd-pleasing appetizer or an easy dinner: juicy baked meatballs, a spicy tomato sauce with real Italian flavor, and a silky stracchino (crescenza) cream drizzled on top—just like the photo.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Notes

Ingredients 

For the Meatballs

• 1 lb fresh Italian pork sausage, casings removed (mild or spicy)
• 1 large egg
• 1/2 cup Italian breadcrumbs
• 1/3 cup Parmigiano Reggiano, finely grated
• 1 tbsp fresh parsley, chopped (plus more for garnish)
• 1 small garlic clove, grated (optional)
• black pepper, to taste
• (salt only if needed—sausage is usually salty)

For the Spicy Tomato Sauce

• 1 tbsp extra-virgin olive oil
• 2 cups Italian passata (tomato purée) or crushed tomatoes
• 1 tbsp tomato paste (recommended)
• 1–2 tsp Calabrian chili flakes (or crushed red pepper), to taste
• 6–8 Italian black olives (Gaeta or Taggiasca), roughly chopped (optional but very authentic)
• 6 cherry tomatoes, halved (optional)
• 1 tsp dried oregano (or add fresh basil at the end)
• salt, to taste

For the Creamy Drizzle (Italian “Cream Cheese” Swap)

• 7 oz stracchino (aka crescenza)
• 2–4 tbsp whole milk, as needed to thin
• 1 tsp extra-virgin olive oil (optional)
• black pepper, to taste

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Instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper (or use a rack over a sheet pan).
2. Make the meatball mixture: In a large bowl, combine sausage, egg, breadcrumbs, Parmigiano Reggiano, parsley, (garlic), and black pepper. Mix just until combined—don’t overwork.
3. Form meatballs: Roll into balls about 1½ tablespoons each (walnut-sized). Place on the prepared baking sheet.
4. Bake for 18–22 minutes, until browned and cooked through.
5. Simmer the sauce: While meatballs bake, warm olive oil in a skillet over medium heat. Add passata, tomato paste, chili flakes, oregano, (olives), and (cherry tomatoes). Simmer 10–12 minutes, stirring occasionally, until thick and glossy. Season with salt to taste.
6. Coat the meatballs: Add baked meatballs to the sauce and gently toss for 1–2 minutes to fully glaze.
7. Make the stracchino cream: Over very low heat, stir stracchino with 2–4 tbsp milk until smooth and pourable. Add a tiny drizzle of olive oil if you want extra silkiness. Pepper to taste.
8. Serve: Spoon meatballs and sauce onto a plate, drizzle with stracchino cream, and finish with chopped parsley.

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Tips & Tricks

• For a stronger Italian aroma, add a pinch of fennel seed to the meatball mix (only if your sausage isn’t already seasoned).
• Want them extra “party-style”? Make smaller meatballs (about 1 tbsp each) and reduce bake time by a few minutes.
• No stracchino near you? Use crescenza (same family). If you truly can’t find it, the closest U.S. substitute texture-wise is soft ricotta blended until smooth (still Italian!).

Keyword Italian sausage meatballs, authentic Italian meatballs, spicy tomato sauce, Calabrian chili, stracchino cheese, crescenza, Parmigiano Reggiano, baked meatballs, Italian appetizer, easy Italian recipe

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