15 Minute Sausage Meatballs
Recipe video above. Save this one for those really busy nights: just chop up sausages, pan fry and voila - juicy meatballs without the fuss! A bottle of passata rather than canned tomato makes for a quick sauce which needs nothing more than a pinch of Italian Herbs and salt thanks to all the free flavour we get from the pre-seasoned meat inside the sausages. Serve over pasta, or polenta (try instant polenta!), mash or make saucy subs. YES!
Ingredients
- 1 tbsp olive oil
- 700 g / 1.4 lb good sausages
- 2 garlic cloves (
- 3/4 cup chicken stock/broth (
- 700 g / 24 oz tomato passata )
- 1/2 tsp dried Italian herb mix ((sub dried oregano
- 1/2 tsp cooking salt / kosher salt ((+50% for flakes
- 1/4 tsp red pepper flakes (
- 1 sprig basil ( - stalk for sauce
- Parmesan (
- 350 g / 12oz pasta of choice (
Instructions
- 1
Brown meatballs (3-4 min), add garlic for last 15 seconds. Reduce stock by half (1 min), add everything else, simmer 4 minutes. Serve!
- 2
Brown meatballs - Heat the oil in a large non-stick pan over high heat. Add the meatballs and stir for 4 - 5 minutes until lightly browned but still raw inside. (Note 4)
- 3
Add garlic and stir for just 15 seconds until light golden (careful, don't let it burn!)
- 4
Simmer - Add the stock and simmer rapidly for 1 minute to reduce by half. Add everything else, stir, bring to a simmer, then lower heat to medium high and let it simmer energetically (but not crazy rapidly) for 4 minutes.
- 5
Serve with lots of parmesan and hand-torn basil leaves over pasta, polenta, mash or other starchy vehicle of choice, or stuff into subs!
- 6
Add cooked pasta with 1/2 cup of the pasta cooking water into the pan with meatballs. Toss over medium heat for 1 - 2 minutes until the sauce is stuck to the pasta and it's stained red, rather than pooled in the base of the pan. Divide between bowls and enjoy!