Description
These quick and flavorful sausage meatballs simmered in a rich tomato sauce are perfect for a hearty weeknight dinner. Ready in just 15 minutes, they can be served over pasta, polenta, mash, or stuffed into subs. The sauce features a blend of Italian herbs, garlic, and a hint of heat from red pepper flakes, finished with fresh basil and parmesan for a deliciously comforting meal.
Ingredients
Meatballs
- 1 tbsp olive oil
- 700 g / 1.4 lb good sausages (casings removed to form meatballs)
- 2 garlic cloves, finely chopped
Tomato Sauce
- 3/4 cup chicken stock or broth, low sodium (or substitute water)
- 700 g / 24 oz tomato passata (or 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)
- 1 sprig basil (stalk for sauce, leaves for garnish)
To Serve
- Parmesan cheese, finely grated
- 350 g / 12 oz pasta of choice (or polenta, mashed potatoes, or bread for subs)
Instructions
- Brown Meatballs: Heat the olive oil in a large non-stick pan over high heat. Form sausage meat into meatballs and add to the pan. Cook for 4-5 minutes, stirring frequently, until the meatballs are lightly browned on the outside but still raw inside.
- Add Garlic: Stir in the finely chopped garlic for 15 seconds until just golden, being careful not to burn it as garlic can turn bitter quickly.
- Simmer Stock: Pour in the chicken stock and let it simmer rapidly for 1 minute until reduced by half. This intensifies the flavor and helps create a thicker sauce base.
- Add Remaining Ingredients: Add the tomato passata, dried Italian herb mix, salt, red pepper flakes (if using), and the basil stalk to the pan. Stir well and bring to a simmer.
- Cook Sauce and Meatballs: Reduce heat to medium-high and allow the sauce and meatballs to simmer energetically (not boiling rapidly) for 4 minutes. This ensures the meatballs cook through while the sauce thickens and flavors meld.
- Prepare Pasta: Meanwhile, cook your pasta of choice according to package instructions. Drain, reserving 1/2 cup of the pasta cooking water.
- Combine with Pasta: Add the cooked pasta and reserved cooking water to the pan with the meatballs and sauce. Toss over medium heat for 1-2 minutes until the sauce clings to the pasta and stains it red rather than pooling beneath.
- Serve: Plate the pasta and meatballs, garnish with freshly torn basil leaves and a generous sprinkle of finely grated parmesan cheese. Serve immediately with your favorite side like polenta, mash, or in subs if desired.
Notes
- You can substitute water for chicken stock to reduce sodium or if you don’t have stock on hand.
- Dried Italian herb mix can be replaced with dried oregano or a 50/50 blend of oregano and thyme for a similar flavor.
- Adjust salt according to your preference and type of salt used; kosher salt and sea salt flakes vary in saltiness.
- Be careful not to burn the garlic when browning the meatballs; add it towards the end to avoid bitterness.
- For a spicier kick, increase red pepper flakes or add freshly ground black pepper.
- Leftover sauce and meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
