Easy Pork Sausage Meatballs
Spaghetti and meatballs is one of my ultimate comfort foods. It’s satisfying, it’s cozy and every time I eat it I feel like everything is going to be ok. These pork sausage meatballs take the classic and make it even easier because the sausages do most of the work for you.
The shortcut is brilliant and a true weeknight time saver. You squeeze the meat straight out of the sausage casings, roll it into balls and that’s it. The herbs and spices that’s already in the sausage means your meatballs are perfectly flavored before they even hit the pan. Brown them, simmer in a simple tomato sauce and toss through spaghetti. Thirty minutes and minimal effort. Exactly what’s needed when dinner time comes around.
Ingredients and Substitutions
- Pork sausages. Use the best quality sausages you can find. The better the sausage, the better the meatball. Italian-style sausages with fennel are ideal for a classic Italian flavor. Cumberland, herbed or any well-seasoned pork sausage works. Avoid very cheap sausages with a high bread or filler content as the meatballs won’t hold together as well and the flavor will be bland.
- Olive oil. For browning the meatballs. A couple of tablespoons in a hot pan gives you a golden, caramelized exterior.
- Fresh garlic.
- Canned chopped tomatoes. The base of the sauce. One can is enough for a family-sized batch. Crushed tomatoes work for a smoother sauce. Passata gives you an even silkier result.
- Fresh basil.
- Stock/water. I always rinse out the tomato can or bottle with water or stock to get every last drop of the tomatoes out.
- Sugar. A pinch to balance the acidity of the canned tomatoes.
- Salt and black pepper. Season the sauce to taste. The sausages already contain salt so taste before adding more.
- Spaghetti. Or any pasta you love. Linguine, penne, rigatoni and bucatini all work well. Cook until al dente (one minute less than the packet) and toss directly into the sauce.
- Parmesan. Freshly grated over the top. Not optional.
How to Make Pork Sausage Meatballs in Tomato Sauce
Step 1: Form the meatballs. Cut each sausage open at one end and squeeze the meat out. You should get about 3 meatballs per sausage depending on size. Roll into even balls with damp hands (this prevents sticking and gives you a smoother surface).
Step 2: Brown the meatballs. Heat 2 tablespoons of olive oil in a large, deep pan over medium-high heat. Add the meatballs and cook, turning occasionally, until golden brown on all sides. They don’t need to be cooked through at this stage, just well-browned on the surface. The browning is where the flavor develops.
Step 3: Build the sauce. In the same pan with all those beautiful browned bits on the bottom, mince in the garlic. You could add chopped onion here too but I don’t bother on a weeknight. Cook until fragrant.
Step 4: Add the tomatoes. Pour in the chopped tomatoes, scraping up any browned bits from the bottom of the pan. Add the fresh basil, water or stock and a pinch of sugar. Season with salt and pepper.
Step 5: Cook. Simmer the meatballs for another 10-15 minutes until the are are cooked through and the sauce has reduced to a rich, saucy consistency. Taste and adjust seasoning if necessary.
Step 6: Cook the pasta. While the meatballs simmer in the sauce, cook the spaghetti in a large pot of well-salted boiling water until al dente. Reserve a cup of pasta water before draining.
Step 7: Combine and serve. Add the drained pasta directly to the pan with the meatballs and sauce. Toss gently to coat, adding a splash of pasta water if the sauce needs loosening. Serve immediately with a generous grating of parmesan, a crack of black pepper and fresh basil if you have it.
How to Store
- Fridge. Store the meatballs in the sauce in an airtight container for up to 3 to 4 days. Reheat gently on the stove. Cook fresh pasta when serving.
- Freezer. The meatballs in sauce (without pasta) freeze well for up to 3 months. Cool completely, transfer to containers or flat zip-lock bags and freeze. Defrost overnight in the fridge and reheat on the stove. Cook fresh pasta when serving.
- Don’t freeze with pasta. The pasta absorbs sauce and becomes mushy after thawing. Always freeze the sauce and meatballs separately and cook fresh pasta when you’re ready to eat.
What to Serve with Sausage Meatballs
Over spaghetti is the classic and my favorite. But these meatballs work in several other ways:
- In a sub. Pile the meatballs and sauce into a toasted sub roll, top with melted mozzarella and you’ve got a meatball sub that’s better than any takeout version.
- Over polenta. Creamy polenta with the saucy meatballs on top is an incredibly comforting alternative to pasta.
- With crusty bread. Serve the meatballs in the sauce with a loaf of good bread for tearing and dipping. Simple, satisfying and perfect for a casual dinner.
- On their own. These work brilliantly as appetizers or party food. Serve in a bowl with toothpicks and let people help themselves.
Ingredients
- 8 pork sausages any good quality pork sausage
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 14 oz (400g) chopped tomatoes
- pinch of sugar
- 1 sprig fresh basil
- Salt and black pepper to taste
- 1 lb (500g) spaghetti
- Freshly grated parmesan to serve
- 1 cup chicken stock or water
Instructions
- Cut each sausage open at one end and squeeze out the meat. Roll into balls with damp hands (about 3 per sausage).
- Heat 2 tablespoons olive oil in a large, deep pan over medium-high heat. Brown the meatballs on all sides until golden. Remove and set aside.
- In the same pan, add the garlic and cook for 30 seconds.
- Pour in the chopped tomatoes and stock or water, scraping up any browned bits. Add the fresh basil and a pinch of sugar. Season to taste.
- Reduce the heat and simmer for 10-15 minutes until the meatballs are cooked through and the sauce has thickened. Season with salt and pepper.
- Cook the spaghetti in salted boiling water until al dente. Drain, reserving a cup of pasta water.
- Toss the pasta into the sauce with the meatballs. Add a splash of pasta water if needed. Serve with grated parmesan.
I can’t tell you how many times I’ve made this. It’s so tasty, full of flavour and so quick, my family and myself absolutely love it. I even printed and laminated the recipe just in case anything happens to me so my family can still make it.
That is so lovely to hear – Thanks so much Kerry!
Added nonpitted black olives and garlic bread! Delish and smells so good!
Love, love love this recipe as do my family. So quick so tasty. Have never used any other recipe since. This is the one. Chef’s kiss 🤌🏻
This was a great idea, I adapted it just a little and put some cheese in the middle of the meatball. My family loved it! Thank you
Do you think this would work with veggie sausages?
I’ve never tried it with that so I can’t say for sure. If you try it, please let me know how it turned out!
This is so great! I always have sausages in the freezer because I’m my kids love them and never thought of turning them into meatballs. Will definitely be trying this this week.
So glad you like the sound of it Candice. Please let me know what you thought once you’ve tried it!
That looks like the ultimate comfort food. I love the idea of using sausages for the meatballs. So clever.
Thanks Jenni. And it really is just so comforting! 🙂
When life throws a curveball, I also turn to my favorite foods for comfort. This plate would certainly help. This is just what I would pick to feed my body and soul.
You and me both. 🙂
This would be, hands down, my family’s favorite comfort food meal Alida! Delicious!
Thanks Mary Ann! 🙂
I’m with you! No more political talk…let’s eat our worries away. I can think of no better forget your worries meal than homemade meatballs. Yes please!
🙂 I’m glad we’re on the same page Karen. x