Description
This quick 15-minute sausage meatballs recipe features savory sausage meatballs cooked in a flavorful tomato passata sauce infused with garlic, Italian herbs, and a hint of spice. Served with pasta, polenta, or mash, this hearty meal is perfect for a fulfilling weeknight dinner that comes together fast without compromising on taste.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 700 g / 1.4 lb good quality sausages (casings removed)
- 2 garlic cloves, finely chopped
- 3/4 cup chicken stock or broth, low sodium (substitute with water if desired)
- 700 g / 24 oz tomato passata (US: tomato sauce such as Hunt’s)
- 1/2 tsp dried Italian herb mix (or substitute with dried oregano, or a 50/50 mix of oregano and thyme)
- 1/2 tsp cooking salt / kosher salt (adjust accordingly: +50% for flakes, halve for table salt)
- 1/4 tsp red pepper flakes (optional, for a hint of warmth; can substitute with a pinch of black pepper)
- 1 sprig basil (use stalk for cooking the sauce, leaves for garnish, optional)
- Parmesan cheese, finely grated (for serving)
- 350 g / 12 oz pasta of choice (or alternatively polenta, mashed potatoes, or bread for serving)
Instructions
- Prepare the meatballs: Remove the sausage meat from casings and mix gently if needed. Shape the sausage meat into evenly sized meatballs, approximately 1 to 1.5 inches in diameter to ensure quick cooking. This step sets the foundation for even cooking and balanced flavor throughout.
- Brown the meatballs: Heat 1 tablespoon of olive oil in a large skillet or saucepan over medium heat. Add the sausage meatballs and cook them in batches if necessary to avoid overcrowding. Brown the meatballs on all sides, turning carefully so that they develop a nice crust without breaking apart. This should take about 5-7 minutes.
- Make the sauce and cook meatballs: Once browned, add the finely chopped garlic to the pan and sauté for about 30 seconds until fragrant. Pour in 3/4 cup of low sodium chicken stock (or water), 700 g of tomato passata, 1/2 teaspoon dried Italian herb mix, 1/2 tsp salt, 1/4 teaspoon red pepper flakes (if using), and the basil sprig stalk. Stir well to combine and bring to a simmer.
- Simmer and finish cooking: Reduce the heat to low, cover the pan, and allow the meatballs to simmer gently in the sauce for about 5 minutes or until cooked through and the sauce thickens slightly. Stir occasionally to prevent sticking and to meld flavors.
- Cook the pasta: While the meatballs simmer, cook 350 g of your chosen pasta in salted boiling water according to package instructions until al dente. Drain well.
- Serve: Remove basil stalk from the sauce. Plate the cooked pasta and spoon meatballs with the tomato sauce over the top. Garnish with fresh basil leaves and a generous sprinkle of finely grated Parmesan cheese. Serve immediately for a comforting, satisfying meal.
Notes
- You can substitute chicken stock with water for a lighter version.
- If you want a spicier sauce, increase the amount of red pepper flakes or add freshly ground black pepper.
- The tomato passata can be substituted with quality canned tomato sauce if passata is unavailable.
- Feel free to serve the meatballs with polenta, mashed potatoes, or your favorite bread instead of pasta.
- Prepare meatballs evenly sized for uniform cooking in the short time.
