If you love comfort food that’s big on flavor but easy to make, these Sausage Meatballs are about to become your new favorite dinner. Juicy sausage pieces are browned to perfection, then simmered in a rich tomato sauce that’s bursting with garlic, herbs, and a touch of spice. It’s cozy, hearty, and ready in under 30 minutes — no fancy ingredients or special skills needed. Serve them over pasta, creamy polenta, or even tucked into sub rolls for the ultimate weeknight meal that tastes like an Italian classic.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Simple steps with big, bold flavor — dinner on the table fast.
- Crowd-Pleaser: Everyone loves tender, saucy meatballs — perfect for family meals or parties.
- Flexible: Works with pork, chicken, or even plant-based sausage.
- Restaurant Quality at Home: Tastes like something from your favorite trattoria, but made right in your kitchen.
- Comfort in Every Bite: Warm, rich, and satisfying — pure comfort food bliss.
Ingredients Needed
For the Meatballs and Sauce
- ▢ 1 tbsp olive oil – for searing the meatballs until golden.
- ▢ 700 g (1.4 lb) sausages, cut into 1.5 cm (0.6 inch) bite-size pieces – use your favorite kind (pork, chicken, or beef). Keep the casing on for extra juiciness.
- ▢ 2 garlic cloves, finely chopped – adds depth and aroma.
- ▢ ¾ cup chicken broth (low sodium) – enhances flavor and helps deglaze the pan. (You can also use water.)
- ▢ 700 g (24 oz) tomato passata – or smooth tomato sauce (like Hunt’s).
- ▢ ½ tsp dried Italian herb mix – or use half oregano and half thyme.
- ▢ ½ tsp kosher salt – adjust to taste.
- ▢ ¼ tsp red pepper flakes (optional) – for a gentle kick of heat.
- ▢ 1 fresh basil sprig – use the stem while simmering, and save leaves for garnish.
For Serving
- ▢ Freshly grated Parmesan cheese – for that savory finishing touch.
- ▢ 350 g (12 oz) pasta of your choice – or serve with polenta, mashed potatoes, or crusty bread.
How to Make Sausage Meatballs
Step 1: Brown the Meatballs
Heat olive oil in a large non-stick skillet over high heat. Add the sausage pieces and cook for 4–5 minutes, stirring often, until they’re lightly browned on the outside but still pink inside.
💡 Browning builds flavor and adds that irresistible golden crust.
Step 2: Add Garlic
Toss in the chopped garlic and cook for 15 seconds, just until fragrant.
Don’t let it burn — burnt garlic can turn bitter.
Step 3: Deglaze and Build the Sauce
Pour in the chicken stock and bring it to a boil. Let it simmer rapidly for about 1 minute until reduced by half — this concentrates the flavor and loosens all the tasty bits stuck to the pan.
Step 4: Add Tomatoes and Herbs
Stir in the tomato passata, Italian herbs, salt, red pepper flakes, and the basil sprig. Bring the mixture to a gentle boil, then reduce to medium-high heat. Let it simmer for 4 minutes, stirring occasionally, until the sauce thickens slightly and coats the meatballs.
Step 5: Serve and Enjoy
Remove the basil sprig and spoon the meatballs and sauce over your favorite base — pasta, polenta, or mashed potatoes.
Sprinkle with Parmesan and fresh basil leaves, then dig in while it’s hot!
Serving and Storage Tips
Serving Ideas
- Toss with pasta and a splash of pasta cooking water for a silky sauce that clings beautifully.
- Serve over creamy polenta or mashed potatoes for a comforting twist.
- Pile into toasted sub rolls with melted mozzarella for amazing meatball sandwiches.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stove or in the microwave until heated through. Add a splash of water if the sauce thickens too much.
Helpful Notes
- Choosing Sausage: Use good-quality sausages — Italian-style, spicy, or herb-infused — for the best flavor.
- Texture Tip: Keep sausage casings on while cooking; it helps the meatballs hold shape.
- Make Ahead: Cook the sauce a day in advance — it tastes even better the next day!
- Spice Level: Adjust red pepper flakes to your taste or omit for a milder version.
- Extra Veggies: Add chopped bell peppers, mushrooms, or spinach for extra nutrition.
Crème Brûlée
Ingredients
Method
- Step 1: Infuse the Cream: Split the vanilla pod and scrape out the seeds. Add both seeds and pod to a saucepan with the cream. Gently simmer for 10 minutes over low heat, then remove from heat, cover, and let infuse for 1 hour. If using vanilla paste, skip the rest time and let cool until lukewarm.
- Step 2: Prepare the Ramekins and Oven: Preheat oven to 130°C / 265°F (120°C fan). Arrange four 150 ml ramekins in a deep baking dish tall enough to hold water halfway up their sides.
- Step 3: Whisk the Egg Yolks and Sugar: In a bowl, whisk egg yolks and sugar gently until just combined. Avoid overwhisking to prevent bubbles that can cause uneven texture.
- Step 4: Combine and Pour: Gradually pour the warm vanilla cream into the yolk mixture, stirring constantly until smooth. Divide the custard evenly among the ramekins.
- Step 5: Create a Water Bath: Pour boiling water into the baking dish until it reaches halfway up the ramekins. This gentle heat ensures even cooking and prevents curdling.
- Step 6: Bake the Custard: Bake for 35–40 minutes, or until the custard is set with a slight wobble in the center. Remove ramekins from the water bath and let cool to room temperature.
- Step 7: Chill: Refrigerate for at least 6 hours or overnight to fully set and achieve a silky texture.
- Step 8: Caramelize the Sugar: Sprinkle ½ tsp caster sugar over each chilled custard. Use a kitchen blow torch to melt and caramelize the sugar until golden and crisp. Alternatively, place under a preheated grill for 1 minute until amber. Cool briefly before serving.
Notes
Conclusion
These Sausage Meatballs are the kind of meal that brings everyone to the table — rich, flavorful, and comforting in every bite. Whether you serve them with pasta, creamy mash, or stuffed into a sandwich, they’re guaranteed to satisfy.
If you tried this recipe, please leave a comment and a star rating below — I’d love to hear how it turned out!
Don’t forget to share your delicious results on Pinterest or Facebook and tag me — what twist did you add to your meatballs?
Frequently Asked Questions (FAQ)
Can I use any type of sausage?
Yes! You can use pork, chicken, turkey, or even plant-based sausages. Each adds a unique flavor — just adjust the seasoning as needed.
Can I make this recipe gluten-free?
Absolutely. Just use gluten-free sausages and serve the meatballs with gluten-free pasta or mashed potatoes.
Can I bake the sausage meatballs instead of pan-frying?
Yes, preheat your oven to 400°F (200°C) and bake for 15–20 minutes, turning halfway through. Then simmer them briefly in the sauce for flavor.
How do I keep the sauce from getting too thin?
Let it simmer uncovered for a few extra minutes until it thickens enough to coat the back of a spoon. You can also add a spoonful of tomato paste for richness.
Can I freeze the meatballs with sauce?
Definitely! Cool completely, then freeze in portions for up to 3 months. Reheat gently on the stovetop or in the microwave with a splash of water.