15-Minute Sausage Meatballs: Dinner DONE!
Whip up these quick sausage meatballs with garlic and Italian herbs in just 15 minutes for a speedy, delicious dinner.
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
- 700 g / 24 oz tomato passata
- 1/2 tsp dried Italian herb mix
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp red pepper flakes
- 1 sprig basil, stalk for sauce, leaves for garnish
- Parmesan, finely grated
Instructions
- Heat the olive oil in a large non-stick pan over high heat. Add the sausages and stir for 4-5 minutes until lightly browned but still raw inside.
- Add the chopped garlic and stir for just 15 seconds until fragrant and light golden (be careful not to burn it!).
- Pour in the chicken stock and simmer rapidly for 1 minute to reduce by half.
- Add the tomato passata, Italian herbs, salt, and red pepper flakes (if using). Stir to combine.
- Bring the sauce to a simmer, then lower the heat to medium-high and let it simmer energetically for 4 minutes, stirring occasionally.
- Serve immediately, garnished with fresh basil leaves and a generous grating of Parmesan cheese. Perfect over pasta, polenta, or mashed potatoes!
Notes
- For extra flavor, try using spicy Italian sausages.
- If you don't have chicken stock, water works fine, but the stock adds a subtle depth.
- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you don't have chicken stock, water works fine, but the stock adds a subtle depth.
- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.