1poundground sausageMild Italian or Hot Italian will work
1teaspoondried Italian seasoning
½teaspooncoarse black pepper
¼teaspooncoarse sea salt
2teaspoonsdried onion flakes
1cupItalian bread crumbs or panko breadcrumbsregular breadcrumbs yield moister meatballs, in my opinion
1tablespoonlight brown sugar
½cupgrated parmesan cheese
Fresh Italian parsley for garnish
Preheat the oven to 425°F. Line a sheet pan with parchment paper or spray with non-stick cooking spray.
In a large bowl, combine all of the ingredients and use clean or gloved hands to mix the meatball ingredients thoroughly.
Scoop 2 tablespoon (or chosen size) balls and roll between your hands to form uniform meatballs.
Place the meatballs on/in prepared baking dish. They do not need much space between them.
Bake for 12-15 minutes (if prepping the meatballs to be finished in a casserole or sauce)) or for 15-18 minutes until the internal temperature reaches at least 145°F (for serving immediately.) The tops will begin to brown when they are done.