Sausage meatballs in tomato sauce uses raw pork sausage meat shaped into small balls. Passata, broth and basil make the sauce, and the measured dry pasta is included in the recipe.
Remove the casings before shaping. Brown in two loads, then continue cooking directly in the simmering sauce rather than storing partly cooked meatballs.
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Why Small Meatballs Suit the Sauce
Twenty four equal balls cook more evenly than a few large ones. Their browned surfaces add flavor before the sauce finishes the centers.
Cooking pasta alongside the simmer keeps the stages overlapping. A little reserved pasta water can loosen the final toss without a second sauce.
Ingredients for Sausage Meatballs in Tomato Sauce
Meatballs and sauce
- 700 grams raw pork sausages (Remove casings)
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 3/4 cup chicken broth
- 700 grams tomato passata
- 1/2 teaspoon Italian herb blend
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes (Optional)
- 1 sprig basil (Stalk removed after simmer, leaves used to finish)
- 2 tablespoons grated Parmesan
Pasta
- 350 grams dry pasta
Sausages: Use raw pork sausage with casings removed.
Passata: Its full 700 grams form the tomato base.
Broth: The measured liquid joins the simmer.
Basil: Remove the stalk and use leaves to finish.
Pasta: Measure 350 grams dry before cooking.
How to Make Sausage Meatballs in Tomato Sauce
- Shape and start water. Bring pasta water toward boiling. Divide sausage meat into twenty four equal small balls.
- Brown. Heat oil and brown in two uncrowded loads, turning until surfaces color. Return all balls and add garlic briefly.
- Simmer. Add broth, passata, seasonings and basil stalk. Simmer 12 to 15 minutes, extending until meatball centers reach 160 degrees F.
- Cook pasta. Meanwhile cook pasta for its package time, reserve a little cooking water and drain. Remove basil stalk and toss pasta through sauce, loosening sparingly if needed.
- Serve. Divide four plates with six balls each. Share Parmesan and basil leaves.
Serving the Pasta Plates
This yield already includes pasta. Add vegetables or a small bruschetta separately if desired.
Storage and Reheating
Refrigerate shallow portions within 2 hours and use within 3 to 4 days at 40 degrees F or below. Pasta absorbs sauce as it stands.
Freeze portions up to 2 months for quality and thaw in the refrigerator. Reheat covered to 165 degrees F, adding a splash of water if needed.
Tips and Substitutions
- Remove casings. The sausage meat is shaped without them.
- Keep portions even. Twenty four balls match four servings of six.
- Continue after browning. Do not refrigerate partly cooked pork for later finishing.
- Save a little pasta water. Add only enough to loosen, not dilute the sauce.
- Check allergens. Pasta usually contains wheat, Parmesan contains milk and sausage labels vary. Follow FDA food handling guidance.
Sausage Meatballs in Tomato Sauce FAQs
Is the sausage already cooked?
No, use raw pork sausage meat. The centers must reach 160 degrees F.
Is pasta included in the yield?
Yes, the recipe includes 350 grams dry pasta. Divide it among the four plates.
How many meatballs per plate?
The batch makes twenty four. Serve six with each of four portions.
Does the basil stalk stay in?
Remove it after simmering. Use the leaves to finish the plates.
Can I stop after browning?
Do not store the partly cooked meatballs for finishing later. Continue directly into the sauce simmer.
Recipe attribution: adapted from Nagi Maehashi’s sausage meatballs at RecipeTin Eats, with clarified cooking schedule and rewritten instructions.
Sausage Meatballs in Tomato Sauce with Pasta Recipe
Equipment
- Wide skillet
- Pasta pot
- Food thermometer
Ingredients
Meatballs and sauce
- 700 grams raw pork sausages Remove casings
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 3/4 cup chicken broth
- 700 grams tomato passata
- 1/2 teaspoon Italian herb blend
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes Optional
- 1 sprig basil Stalk removed after simmer, leaves used to finish
- 2 tablespoons grated Parmesan
Pasta
- 350 grams dry pasta
Instructions
- Start pasta water and form twenty four balls from sausage meat with casings removed.
- Brown in measured oil in two loose loads, return all balls and add garlic briefly.
- Add broth, passata, seasonings and basil stalk. Simmer 12 to 15 minutes to 160 degrees F centers.
- Cook pasta by package directions, reserve a little water and drain. Remove stalk and toss pasta into sauce.
- Divide four plates with six balls each and the Parmesan and basil leaves.
