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Sausage meatballs with lemon and sage



  • 1 pound sweet Italian sausage, removed from casing (or mix sweet and hot sausage to taste)
  • 3 garlic cloves, minced
  • 2 sprigs fresh sage, roughly chopped
  • zest and juice of 2 lemons, separated
  • 1/2 cup panko breadcrumbs
  • milk to cover breadcrumbs
  • all-purpose white flour to coat meatballs for frying
  • 2 garlic cloves, crushed (for frying)
  • 2 sprigs sage, intact
  • 6 tablespoons butter


Soak panko breadcrumbs in milk for 30 minutes. When soaked, squeeze out excess milk and discard milk. Set soaked breadcrumbs aside.

  1. Place sausage, garlic, sage, lemon zest and soaked breadcrumbs in a large bowl. Work mixture with your hands until evenly combined.
  2. Form sausage mixture into 11/2-inch balls, and roll each ball in flour.
  3. Melt butter in a large sauté pan. Add meatballs, crushed garlic cloves and sprigs of whole sage–don’t crowd the pan.
  4. Fry, turning occasionally, until meatballs are browned well and cooked through.
  5. Just before removing from heat, add reserved juice of two lemons. (For extra lemon flavor, add the entire squeezed lemon rind and stir it around in the pan before removing.)

Hudson Valley Restaurant Week is back this April 8-21!