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These breakfast meatballs are a family favorite, and one of the very few recipes that my family thinks tastes just as delicious reheated as it does the first time around. Whether breakfast, brunch, or dinner, I’m met with smiles when these show up at the dinner table. My son even asks for a few as an afterschool snack on occasion.
Ingredients to Gather
1 lb Italian Sausage
¾ Cup Panko Bread Crumbs
¼ Cup Milk
Putting it all Together
Start by placing ¾ cup panko bread crumbs in a bowl and covering with ¼ cup milk. Mix together and let sit for a few minutes, until the bread crumbs have absorbed the milk.
Next, add the Italian sausage and two eggs to the bowl and mix everything together with your hands.
Shape meat mixture into approximately 1-inch balls (yields about 32 meatballs). Place into a frying pan, being careful not to crowd the meatballs. Brown on all sides over medium heat. Once all sides are browned, place cover on pan and continue to cook for approximately another 3 minutes.
Check for doneness and remove to plate and keep warm.
Continue cooking in batches until all of the meatballs have been cooked.
Serve and enjoy!
These also store well in the freezer. Just take out what you need and reheat.