How to make meatballs from sausages

Updated April 17, 2017

Meatballs can make a hearty addition to many meals, from the obvious and mundane, such as spaghetti, to the less common, such as pizza. You can consume them plain or with a simple sauce if you particularly enjoy their flavour. To make the meatballs more interesting, ditch the typical recipes. Instead, choose your favourite sausages and turn them into tasty sausage meatballs. Depending on how much effort you want to put into the project and how much you enjoy the flavour of the sausage alone, you can simply reshape the sausage into meatballs or you can include other ingredients.

Slice open the casing on each sausage. A small, sharp knife works well for this task. Most sausage casings are thin and taut enough that slicing them open is simple.

Grip one end of the sausage casing in one hand and use the other to squeeze the sausage meat out of the casing. Discard the casing. Repeat this process for each sausage.

Shape the sausage filling into meatball-sized balls. Roll them between your hands to make the balls round. If necessary, coat your hands lightly with olive oil. This will prevent the sausage from sticking to your hands.

Pour enough olive oil into a pan to completely cover the bottom. The pan should be large enough to comfortably hold all of your sausage meatballs. Heat the pan over medium heat until the oil is hot, then add the meatballs. Fry them, turning regularly, until they are brown on the outside and cooked through.


To customise your meatballs, use a blend of different sausages and add other ingredients of your choice. For example, you could use a blend of mild and spicy sausages, or pork and beef sausages.

Ingredients to add include finely minced garlic, chopped onions, salt, pepper, smoked paprika, finely chopped fresh herbs, or small pieces of apple. Mix these ingredients with the sausage, then shape into meatballs and cook as described.


Do not eat undercooked sausage meatballs. Cut one open before tucking in to make sure they are completely cooked.

Things You'll Need

  • Sharp knife
  • Olive oil
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About the Author

Morgan O'Connor has been writing professionally since 2005. Her experience includes articles on various aspects of the health-insurance industry for health-care newsletters distributed to hospitals as well as articles on both international and domestic travel.