Description
These quick and flavorful 15-minute sausage meatballs are perfect for a hearty weeknight meal. Browned to tender perfection and simmered in a savory tomato passata sauce infused with garlic, Italian herbs, and a hint of red pepper flakes, they make a delicious topping for pasta, polenta, or mashed potatoes. Garnished with fresh basil and Parmesan, this dish is both comforting and easy to prepare.
Ingredients
Scale
Meatballs
- 1 tbsp olive oil
- 700 g / 1.4 lb good sausages (casings removed)
- 2 garlic cloves, finely chopped
Sauce
- 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
To Serve
- 350 g / 12 oz pasta of choice (or substitute with polenta, mashed potatoes, or use as sandwich filling)
Instructions
- Brown meatballs: Heat 1 tablespoon of olive oil in a large non-stick pan over high heat. Form the sausage meat into meatballs and add to the pan. Stir and cook for 4 to 5 minutes, until the meatballs are lightly browned on the outside but still raw inside.
- Add garlic: Add the finely chopped garlic to the pan and stir for just 15 seconds until it turns a light golden color. Be careful not to burn the garlic.
- Simmer with stock: Pour in 3/4 cup of low sodium chicken stock (or water) and simmer rapidly for 1 minute to reduce the liquid by half.
- Add sauce and seasonings: Stir in 700 g tomato passata, 1/2 teaspoon dried Italian herbs, 1/2 teaspoon salt, 1/4 teaspoon red pepper flakes (if using), and the stalk of the basil sprig. Bring the mixture to a simmer.
- Cook the sauce: Lower the heat to medium-high and let the meatballs and sauce simmer energetically but not too rapidly for 4 minutes, allowing flavors to meld.
- Serve: Prepare 350 g pasta according to package instructions. Optionally, 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 pasta is evenly coated in sauce. Plate the meatballs and pasta.
- Garnish and enjoy: Top with freshly grated Parmesan cheese and hand-torn basil leaves. Serve immediately with your choice of polenta, mash, or as sandwich filling if preferred.
Notes
- To keep the meatballs tender, avoid overcooking them during browning as they will finish cooking in the sauce.
- Low sodium chicken stock is preferred to control salt levels, but regular water can be used in a pinch.
- Tomato passata provides a smooth sauce base; if unavailable, substitute with a quality tomato sauce or crushed canned tomatoes.
- Adjust seasoning to taste; red pepper flakes add mild heat but are optional.
- Storing leftover sauce and meatballs separately from pasta prevents sogginess.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: sausage meatballs, quick dinner, Italian meatballs, tomato sauce, weeknight meal, pasta sauce, easy meatballs
