Description
A quick and flavorful 15-minute sausage meatball recipe simmered in a rich tomato passata sauce infused with garlic, Italian herbs, and a touch of heat. Perfectly served over pasta, polenta, or mashed potatoes with freshly grated Parmesan and basil garnish.
Ingredients
Scale
Meatballs
- 1 tbsp olive oil
- 700 g / 1.4 lb good quality sausages (casings removed)
- 2 garlic cloves, finely chopped
Sauce
- 3/4 cup chicken stock/broth, low sodium (or substitute water)
- 700 g / 24 oz tomato passata (US: tomato sauce like Hunt’s)
- 1/2 tsp dried Italian herb mix (or substitute dried oregano, or 50/50 oregano and thyme)
- 1/2 tsp cooking salt / kosher salt (+50% if using flakes; halve if using 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 (stalk for sauce, leaves reserved for garnish, optional)
To Serve
- Parmesan cheese, finely grated
- 350 g / 12 oz pasta of choice (or substitute with polenta, mashed potatoes, or bread for subs)
Instructions
- Brown Meatballs: Heat the olive oil in a large non-stick pan over high heat. Form the sausage meat into meatballs and add them to the pan. Stir for 4 – 5 minutes until the meatballs are lightly browned on the outside but still raw inside.
- Add Garlic: Stir in the finely chopped garlic for just 15 seconds until it turns light golden. Be careful not to burn the garlic as it cooks quickly.
- Reduce Stock: Pour in the chicken stock and simmer rapidly for about 1 minute, allowing the liquid to reduce by half.
- Add Sauce Ingredients: Add the tomato passata, dried Italian herbs, salt, red pepper flakes, and the basil stalk to the pan. Stir well and bring to a simmer.
- Simmer Sauce and Meatballs: Lower the heat to medium-high and let the sauce energetically simmer for 4 minutes, allowing flavors to meld and meatballs to cook through.
- Prepare Pasta: While the sauce simmers, cook the pasta according to package instructions. Reserve 1/2 cup of the pasta cooking water.
- Toss Pasta with Sauce: Add the cooked pasta and reserved pasta water into the pan with the meatballs and sauce. Toss over medium heat for 1 – 2 minutes until the sauce clings to the pasta and colors it a rich red.
- Serve: Divide the pasta and meatballs between bowls. Garnish with freshly grated Parmesan cheese and hand-torn basil leaves. Serve immediately.
Notes
- You can substitute chicken stock with water for a lighter sauce.
- Use tomato passata for a smooth sauce; alternatively, tomato sauce like Hunt’s works well in the US.
- Adjust salt levels according to the type of salt used; kosher salt and table salt differ in salinity.
- Red pepper flakes are optional but add a pleasant warmth; omit if sensitive to spice.
- Serve over pasta, polenta, mashed potatoes, or stuff into sub rolls for versatility.
- To ensure garlic does not burn, add it at the last moment of browning meatballs.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: sausage meatballs, quick meatballs, Italian meatballs, tomato sauce, pasta recipe, 15-minute recipe, easy dinner
