Description
These 15 Minute Sausage Meatballs are a quick and delicious meal featuring Italian sausage meatballs simmered in a fragrant tomato passata sauce with herbs and garlic, served over your choice of pasta. Perfect for a weeknight dinner, this recipe combines ease and bold flavors in under 20 minutes.
Ingredients
Scale
Main 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 (can substitute water)
- 700 g / 24 oz tomato passata (US: tomato sauce like Hunt’s)
- 1/2 tsp dried Italian herb mix (substitute with dried oregano or 50/50 oregano/thyme)
- 1/2 tsp cooking salt / kosher salt (increase by 50% for flakes, halve for table salt)
- 1/4 tsp red pepper flakes, optional (provides a hint of warmth; substitute with a pinch of black pepper)
- 1 sprig basil (stalk used in sauce, leaves reserved for garnish, optional)
- Parmesan cheese, finely grated (for serving)
- 350 g / 12 oz pasta of choice (or polenta, mashed potatoes, or substitute sides)
Instructions
- Prepare the Meatballs: Remove the sausage meat from the casings and combine in a bowl. Form the mixture into evenly sized meatballs, about the size of golf balls or smaller as preferred.
- Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs carefully and cook, turning occasionally, until nicely browned on all sides and cooked through, about 7-8 minutes. Remove the meatballs from the skillet and set aside.
- Make the Sauce and Combine: In the same skillet, add the chopped garlic and sauté briefly until fragrant, about 30 seconds. Pour in the chicken stock and tomato passata. Add the dried Italian herbs, salt, red pepper flakes, and the basil stalk. Stir well and bring the sauce to a simmer. Return the cooked meatballs to the skillet, spoon some sauce over them, and simmer gently for about 5 minutes to meld the flavors. Meanwhile, cook the pasta according to package instructions until al dente. Drain and serve the meatballs and sauce over the pasta, garnished with basil leaves and a sprinkle of freshly grated Parmesan cheese.
Notes
- For a milder sauce, omit the red pepper flakes.
- Using low-sodium chicken stock helps control the saltiness of the dish.
- Italian herb mixes vary by brand; adjust seasoning to taste.
- Polenta or mashed potatoes are excellent alternatives to pasta as a base for the meatballs and sauce.
- Reheat leftovers gently on the stovetop or in the microwave to avoid drying out the meatballs.
