Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a large bowl, add the ground Italian sausage, ricotta cheese, grated Parmesan cheese, finely chopped fresh parsley, lightly beaten egg, dried Italian seasoning, and garlic powder.1 pound ground Italian sausage, 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1/4 cup finely chopped fresh parsley, 1 teaspoon dried Italian seasoning, 1/2 teaspoon garlic powder
- Season the meat mixture generously with salt and freshly ground black pepper. Remember that the sausage and Parmesan cheese already have salt, so start with a moderate amount and adjust to your taste.to taste salt, to taste freshly ground black pepper
- Using your hands or a sturdy spoon, gently mix all the ingredients together until they are just combined. Be careful not to overmix, as this can make the pizza balls tough. The consistency should be moist but hold its shape.
- Roll the mixture into bite-sized balls, roughly 1 to 1.5 inches in diameter. Aim for uniform size so they cook evenly. You should get approximately 20-24 pizza balls depending on their size.
- Place the formed pizza balls onto the prepared baking sheet, leaving a little space between each one. If you're using additional mozzarella cheese, you can lightly sprinkle some over the tops of the balls at this stage.optional: additional shredded mozzarella cheese
- Bake for 15-20 minutes, or until the pizza balls are cooked through and nicely browned on the outside. The internal temperature should reach 165°F (74°C).
- While the pizza balls are baking, gently warm your marinara sauce in a small saucepan or microwave. Serve the hot pizza balls immediately with the warm marinara sauce for dipping.1 cup marinara sauce
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months. Reheat in the oven, microwave, or air fryer.