Name: 15 Minute Sausage Meatballs in Tomato Herb Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 700 g / 1.4 lb good sausages (casings removed); 2 garlic cloves, finely chopped; 3/4 cup chicken stock/broth, low sodium (or substitute with water); 700 g / 24 oz tomato passata (or tomato sauce like Hunt’s); 1/2 tsp dried Italian herb mix (or substitute with dried oregano or 50/50 oregano/thyme); 1/2 tsp cooking salt / kosher salt (+50% for flakes, halve for table salt); 1/4 tsp red pepper flakes (optional, for a hint of warmth, or substitute with a pinch of black pepper); 1 sprig basil (stalk for sauce, leaves for garnish, optional); Parmesan, finely grated, for serving; 350 g / 12 oz pasta of choice (or substitute with polenta, mashed potatoes, or use as sandwich filling)

Ingredients

1 tbsp olive oil

700 g / 1.4 lb good sausages

2 garlic cloves, finely chopped

3/4 cup chicken stock or broth, low sodium (substitute water if desired)

700 g / 24 oz tomato passata (or tomato sauce like Hunt’s)

1/2 tsp dried Italian herb mix (or substitute dried oregano or a 50/50 mix of oregano and thyme)

1/2 tsp cooking salt or kosher salt (adjust amount if using table salt or flakes)

1/4 tsp red pepper flakes (optional; adds a hint of warmth)

1 sprig basil (use stalk for sauce, leaves for garnish, optional)

Parmesan, finely grated, for serving

350 g / 12 oz pasta of choice (or polenta, mash, or bread for subs)

Instructions

Step 1: Heat the olive oil in a large non-stick pan over high heat. Form the sausages into meatballs and add them to the pan. Brown the meatballs by stirring for 4 to 5 minutes until they are lightly browned but still raw inside.

Step 2: Add the finely chopped garlic and stir for just 15 seconds until fragrant and lightly golden—be careful not to burn it.

Step 3: Pour in the chicken stock and simmer rapidly for about 1 minute to reduce it by half.

Step 4: Add the tomato passata, dried herbs, salt, red pepper flakes, and the basil stalk. Stir everything together, bring to a simmer, then lower the heat to medium-high. Let the sauce simmer energetically (but not too rapidly) for 4 minutes until the meatballs are cooked through.

Step 5: Meanwhile, cook the pasta according to package instructions. If serving with pasta, add the cooked pasta and 1/2 cup of pasta cooking water to the pan. Toss over medium heat for 1 to 2 minutes until the sauce clings to the pasta and it is evenly stained red.

Step 6: Serve meatballs and sauce over the pasta or other starch. Garnish with freshly grated Parmesan and hand-torn basil leaves. Enjoy immediately.

Tips & Variations

For a milder flavor, omit the red pepper flakes or reduce the amount. To add more heat, increase them slightly.

Try mixing different herbs like rosemary or sage into the sauce for a twist on the Italian herb mix.

You can use ground sausage meat if you prefer shaping your own meatballs from scratch.

Serve these meatballs with creamy polenta, mashed potatoes, or crusty bread instead of pasta for variety.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally, or warm in the microwave until heated through. This dish also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

Can I use pre-cooked meatballs instead of fresh sausage?

While this recipe is designed for fresh sausage meatballs, you could use pre-cooked ones. Just brown them briefly for added flavor, then simmer in sauce until heated through.

What if I don’t have tomato passata?

You can substitute tomato passata with a good-quality tomato sauce or canned crushed tomatoes. If using canned tomatoes, you might want to blend them slightly for a smoother consistency similar to passata.