15 minute Sausage meatballs

15 mins
Serves 1
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Directions

  1. 1Cut sausages into pieces.
  2. 2Cut sausages into pieces.
  3. 3Cut sausages into pieces.
  4. 4Heat oil in a large non stick pan over high heat, brown sausage for 3-4 min (still raw inside).
  5. 5Heat oil in a large non stick pan over high heat, brown sausage for 3-4 min (still raw inside).
  6. 6Heat oil in a large non stick pan over high heat, brown sausage for 3-4 min (still raw inside).
  7. 7Add garlic for last 15 seconds – don’t let it burn!
  8. 8Add garlic for last 15 seconds – don’t let it burn!
  9. 9Add garlic for last 15 seconds – don’t let it burn!
  10. 10Add stock and reduce by half (~1 min).
  11. 11Add stock and reduce by half (~1 min).
  12. 12Add stock and reduce by half (~1 min).
  13. 13Add tomato passata.
  14. 14Add tomato passata.
  15. 15Add tomato passata.
  16. 16Add dried Italian herb mix, cooking/kosher salt, red pepper flakes, and basil sprig.
  17. 17Add dried Italian herb mix, cooking/kosher salt, red pepper flakes, and basil sprig.
  18. 18Add dried Italian herb mix, cooking/kosher salt, red pepper flakes, and basil sprig.
  19. 19Simmer for 4 minutes.
  20. 20Simmer for 4 minutes.
  21. 21Simmer for 4 minutes.
  22. 22Toss with pasta, make sausage subs, or serve over polenta.
  23. 23Toss with pasta, make sausage subs, or serve over polenta.
  24. 24Toss with pasta, make sausage subs, or serve over polenta.
  25. 25Serve garnished with lots of parmesan and reserved basil leaves.
  26. 26Serve garnished with lots of parmesan and reserved basil leaves.
  27. 27Serve garnished with lots of parmesan and reserved basil leaves.

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 700 g good sausages, keep the skin on, cut into 1.5 cm / 0.6” pieces with a sharp knife or scissors – any flavour, any meat (pork, beef, chicken)
  • 700 g good sausages, keep the skin on, cut into 1.5 cm / 0.6” pieces with a sharp knife or scissors – any flavour, any meat (pork, beef, chicken)
  • 700 g good sausages, keep the skin on, cut into 1.5 cm / 0.6” pieces with a sharp knife or scissors – any flavour, any meat (pork, beef, chicken)
  • 2 garlic cloves, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 garlic cloves, finely chopped
  • 0.75 cup chicken stock / broth, low sodium (sub water)
  • 0.75 cup chicken stock / broth, low sodium (sub water)
  • 0.75 cup chicken stock / broth, low sodium (sub water)
  • 700 g tomato passata (US: tomato puree)
  • 700 g tomato passata (US: tomato puree)
  • 700 g tomato passata (US: tomato puree)
  • 0.5 tsp dried Italian herb mix
  • 0.5 tsp dried Italian herb mix
  • 0.5 tsp dried Italian herb mix
  • 0.5 tsp cooking/kosher salt
  • 0.5 tsp cooking/kosher salt
  • 0.5 tsp cooking/kosher salt
  • 0.25 tsp red pepper flakes, optional (or a pinch of pepper)
  • 0.25 tsp red pepper flakes, optional (or a pinch of pepper)
  • 0.25 tsp red pepper flakes, optional (or a pinch of pepper)
  • 1 sprig basil – stalk for sauce, leaves for garnish (optional)
  • 1 sprig basil – stalk for sauce, leaves for garnish (optional)
  • 1 sprig basil – stalk for sauce, leaves for garnish (optional)
  • Parmesan, finely grated
  • Parmesan, finely grated
  • Parmesan, finely grated
  • 350 g pasta of choice
  • 350 g pasta of choice
  • 350 g pasta of choice
  • polenta
  • polenta
  • polenta

Equipment

knifecutting boardpanwooden spatulaspoongrater

Tips

  • If making pasta, toss the meatballs and sauce with the cooked pasta + 1/2 cup pasta cooking water for 1 – 2 min on medium heat until the sauce is clinging to pasta, not pooled in base of pot.
15 minute Sausage meatballs | Clip Recipe