Sourdough Discard Meatballs
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These sourdough discard meatballs are juicy, tender, and packed with savory flavor—an easy way to turn extra discard into a hearty, family-friendly dinner. Made with simple pantry ingredients and baked until golden, they’re a cozy, satisfying meal your whole table will love.
Serve them with buttery sourdough discard dinner rolls for the perfect from-scratch comfort food combo!
Why You Should Save This Recipe
If you’re looking for a savory sourdough discard recipe that’s easy, kid-approved, and full of flavor—this is the one to keep in your back pocket. These sourdough discard meatballs come together fast and freeze beautifully, making them perfect for busy weeknights or make-ahead meal prep. You can even boost the flavor by using homemade sourdough breadcrumbs if you’ve got some on hand.
And when it’s time to serve? Pair them with my Southern Sweet Sourdough Cornbread for a cozy dinner that feels homemade in all the best ways.
Ingredients with Notes
I love how straightforward meatball recipes are. You just toss everything into a bowl, squish it all together, shape it into balls, and bake. No fancy techniques, no extra steps. It’s the kind of recipe you can make even on those brain-fog days (fellow mommas, I know you get it!).
This is one of those sourdough dinner recipes I think every busy cook should memorize—simple, forgiving, and incredibly satisfying. Once you’ve made it a few times, you won’t even need to glance at the recipe card. Just grab your sourdough discard, mix up a batch, and dinner’s practically done.
- Ground Beef: If you can get your hands on some locally raised beef, that’s the way to go. And don’t forget to pop it in the fridge to thaw the night before!
- Sourdough Discard: Discard adds the best flavor, but active starter can work too if you happen to have some bubbling.
- Breadcrumbs: I love using homemade sourdough breadcrumbs in this recipe and try to keep a jar on hand in the freezer. But if you don’t have any, you can use store-bought, panko, or even crushed saltine crackers instead.
- Parmesan Cheese: This adds a ton of flavor, and I recommend getting a quality brand and shredding it finely—skip the powdered stuff if you can.
- Eggs: Two large eggs help bind everything together and keep the meatballs moist.
- Onion: Finely diced so it melts into the mix and gives each bite a little savory sweetness.
- Salt, Pepper, Garlic Powder, Sage, and Parsley: These pantry staples season the meatballs just right. Sage gives them a comforting, cozy flavor, while parsley adds balance and freshness.
See recipe card for exact quantities.
Substitutions and Variations
- Ground Meat – You can use all ground beef, or mix in ground pork or turkey. A blend adds richness and flavor!
- No Sourdough Discard? – No problem. Add an extra egg or two and a splash of milk to help reach a scoopable, formable texture.
- Breadcrumbs – If you’re out of breadcrumbs, try using quick oats, rolled oats, or even crushed saltine crackers. Homemade sourdough breadcrumbs are a favorite here!
- Parmesan Cheese – If you don’t have any parmesan, you can skip it—but you’ll lose a lot of flavor. A good-quality cheddar or romano could be used in a pinch.
- Eggs – These help bind everything together. If your mixture feels too dry, crack in another egg and mix again.
- Onion – If your kids disdain onions, swap them out for 1 teaspoon of onion powder.
- Seasonings and Herbs – Feel free to adjust the seasoning to your taste! Fresh basil, thyme, or oregano would be delicious if you have them on hand.
Sauce Options:
We love these meatballs just as they are, but they’re also great with a drizzle of:
- Classic red sauce
- BBQ sauce or ⬇️
Mix everything together in a small saucepan and simmer until thickened. Spoon it over the meatballs during the last 10–15 minutes of baking.
How To Make Sourdough Discard Meatballs
This is a step-by-step photo overview of the recipe; the full instructions are in the recipe card below. These sourdough meatballs come together in a few easy steps.
Step 1: Preheat and Prep
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper or foil for easy cleanup. Lightly spray with oil if desired.
Step 2: Mix the Meatball Mixture
In a large bowl, combine the ground beef, sourdough discard, breadcrumbs, onion, parmesan, eggs, and seasonings. Use clean hands to gently mix everything together until just combined—don’t overmix or the meatballs can become tough.
Step 3: Form the Meatballs
Scoop and shape into large 2-inch balls (this recipe makes about 20). You can use a cookie scoop for even portioning, then roll them gently by cupping hands.
Step 4: Bake Until Golden
Place meatballs on the prepared rimmed baking sheet with a little space between each. Bake for about 30 minutes, or until they’re nicely browned and reach an internal temperature of 165°F.
Step 5: Serve or Sauce
Serve them plain or drizzle with your favorite sauce during the last 10–15 minutes of baking.
Tips
- Use a rimmed baking sheet or dish to catch any drippings—no mess in the oven!
- Mix gently by hand for the best texture. It’s the old-fashioned way and still the best.
- Don’t overbake—aim for an internal temp of 165°F so they stay juicy and tender.
- Got leftovers? Flash freeze the baked meatballs on a tray, then store in a freezer bag. You can bake them straight from frozen for a quick, hearty dinner.
FAQs
Sourdough discard is the perfect addition to a classic meatball recipe. It helps bind the ingredients together, adds moisture, and imparts a delicious flavor. Try adding 1/2 cup of discard to your favorite meatball recipe.
Absolutely! Turn your crusty sourdough bread into homemade sourdough breadcrumbs and toss them into your meatball mixture for amazing meatballs.
To make sourdough breadcrumbs, tear or slice leftover sourdough bread into pieces and dry them out completely—either by air drying for 1–2 days or baking at a low temperature (250°F for about 30–45 minutes). Once dry, pulse the bread in a food processor until you reach your desired texture. Store in an airtight container at room temperature or freeze for long-term storage.
Storage, Freezing, and Reheating
- Store leftover meatballs in an airtight container in the fridge for up to 4 days.
- For freezing, you can freeze meatballs either raw or fully cooked and cooled—both work great! I like to pre-cook mine when serving a crowd so I can toss them straight into the slow cooker, drizzle on some sauce, and warm them up with no fuss.
- To reheat, bake from frozen at 350°F for 20–25 minutes, or until heated through. You can also use the microwave or a covered skillet for smaller portions.
📌 Save this Sourdough Meatballs recipe to Pinterest so you can find it later! ⬇️
More Sourdough Recipes
- Sourdough Chicken and Dumplings
- Sourdough Brookies (aka combo brownie/chocolate chip cookies)
- No Stretch and Fold Sourdough Bread (beginner sourdough bread)
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Sourdough Discard Meatballs
Equipment
- Mixing bowl
Ingredients
- 2 pounds ground beef
- 1 cup breadcrumbs homemade sourdough breadcrumbs, panko, or crushed saltine crackers
- ½ cup sourdough discard unfed or active
- ½ onion finely diced
- 1 cup freshly shredded parmesan cheese
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon rubbed sage
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 400°F (204°C). Line a rimmed baking sheet or large baking dish with parchment paper or aluminum foil for easy cleanup.
- In a large mixing bowl, combine the ground beef, breadcrumbs, sourdough discard, diced onion, shredded parmesan, eggs, salt, black pepper, rubbed sage, dried parsley, and garlic powder.
- Mix until fully combined. You can use a spoon or spatula, but your hands will mix everything more evenly—just be sure to wash well afterward.
- Form the mixture into 20 large meatballs, about 2 inches in diameter. Place evenly spaced on the prepared baking sheet.
- Bake for 30 minutes, or until meatballs are golden and the internal temperature reaches 165°F (74°C). A meat thermometer works best here.
- Let the meatballs rest for 5 minutes before serving. Serve warm or store for later.
Notes
- Fluffy sourdough discard dinner rolls
- Creamy mashed potatoes
- Roasted sweet potatoes or seasonal vegetables
