If you’re looking for a quick and delicious meal, look no further than 15 Minute Sausage Meatballs. This recipe combines flavorful sausage with a rich tomato sauce, making it a satisfying dish that everyone will love. In just 15 minutes, you can have a hearty meal on the table, perfect for busy weeknights or last-minute gatherings.
Why Make This Recipe
This recipe is all about convenience without sacrificing flavor. In just a quarter of an hour, you can whip up tasty sausage meatballs that pair perfectly with your favorite pasta or even polenta. Plus, it uses simple ingredients that you may already have in your kitchen. Whether you’re feeding a family or cooking for one, this dish is sure to please!
How to Make 15 Minute Sausage Meatballs
Making these sausage meatballs is quick and easy. Follow these simple steps to create a delightful meal.
Ingredients:
- 1 tbsp olive oil
- 700 g / 1.4 lb good sausages
- 2 garlic cloves, finely chopped
- 3/4 cup chicken stock/broth (low sodium – sub water)
- 700g / 24 oz tomato passata (US: tomato sauce like Hunt’s)
- 1/2 tsp dried Italian herb mix (sub 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, sub pinch of pepper)
- 1 sprig basil (stalk for sauce, leaves for garnish optional)
- Parmesan, finely grated
- 350g / 12oz pasta of choice (or polenta, mash or make subs!)
Directions:
Abbreviated Recipe:
- Cook sausages in oil, add garlic, stock, and tomato passata, then simmer for a few minutes. Serve with pasta.
Full Recipe:
- Heat the olive oil in a large pan over medium heat.
- Remove the sausage meat from the casings and form into small meatballs.
- Add the meatballs to the pan and cook until browned.
- Add the chopped garlic and cook for 1 minute.
- Pour in the chicken stock and tomato passata.
- Stir in the dried herbs and salt.
- Let the sauce simmer for a few minutes until thickened.
- Serve over cooked pasta and garnish with basil and Parmesan.
Serving With Pasta:
- Boil your pasta according to the package instructions. Once cooked, drain and toss it with the sauce and meatballs. Top with fresh basil and grated Parmesan.
How to Serve 15 Minute Sausage Meatballs
This dish is best served hot. Plate your pasta, add the meatballs and sauce on top, and sprinkle with freshly grated Parmesan. You can also add some fresh basil leaves for a pop of color and flavor. Enjoy with a side of crusty bread to soak up the delicious sauce!
How to Store 15 Minute Sausage Meatballs
If you have leftovers, store them in an airtight container in the fridge. They will keep for up to three days. To reheat, simply warm them up in the microwave or on the stove until heated through. You can also freeze the meatballs and sauce for up to three months. Just thaw and reheat when you’re ready to enjoy!
Tips to Make 15 Minute Sausage Meatballs
- Use high-quality sausages for the best flavor.
- Feel free to adjust the herbs and spices according to your taste preferences.
- If you like it a bit spicier, add more red pepper flakes.
- For a vegetarian version, use plant-based sausage alternatives.
Variation
You can substitute the sausage with ground turkey or chicken if you prefer a lighter option. Adding vegetables, such as bell peppers or spinach, can also enhance the nutrition and flavor of the dish.
FAQs
Can I use fresh herbs instead of dried?
- Yes, you can use fresh herbs! Just remember to use about three times the amount since dried herbs are more concentrated.
What type of sausage is best for this recipe?
- You can use any type of sausage you like, such as Italian sausage, chicken sausage, or even spicy sausage for a kick.
Can I make this dish gluten-free?
- Absolutely! Just use gluten-free pasta or serve it over polenta or mashed potatoes instead.
Enjoy a hearty and quick meal with 15 Minute Sausage Meatballs—perfect for any occasion!
15 Minute Sausage Meatballs
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 700 g good sausages about 1.4 lb
- 2 cloves garlic, finely chopped
- 3/4 cup chicken stock/broth (low sodium) can substitute with water
- 700 g tomato passata about 24 oz, similar to US tomato sauce
- 1/2 tsp dried Italian herb mix or use 50/50 oregano/thyme
- 1/2 tsp cooking salt / kosher salt 50% more for flakes, halve for table salt
- 1/4 tsp red pepper flakes optional for warmth, can substitute with a pinch of pepper
- 1 sprig basil stalk for sauce, leaves for garnish optional
- Parmesan, finely grated
- 350 g pasta of choice about 12 oz, or substitute with polenta or mash
Instructions
Cooking the Meatballs
- Heat the olive oil in a large pan over medium heat.
- Remove the sausage meat from the casings and form into small meatballs.
- Add the meatballs to the pan and cook until browned.
- Add the chopped garlic and cook for 1 minute.
- Pour in the chicken stock and tomato passata.
- Stir in the dried herbs and salt.
- Let the sauce simmer for a few minutes until thickened.
Serving Preparation
- Boil your pasta according to the package instructions. Once cooked, drain and toss it with the sauce and meatballs.
- Plate your pasta, add the meatballs and sauce on top, and sprinkle with freshly grated Parmesan.
- You can also add some fresh basil leaves for a pop of color and flavor.
