Uploaded October 2025 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/15-minute-sausage-meatballs
Here’s how to make Sausage Meatballs in just 15 minutes – and still have time for a glass of wine. It even comes with a homemade tomato meatball sauce!
Serve with lots of parmesan over pasta, polenta, mash - or stuff into rolls to make subs. - N x ❤️
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15 MINUTE SAUSAGE MEATBALLS
1 tbsp olive oil
700 g / 1.4 lb sausages, cut into 1.5 cm / 0.6" pieces with a sharp knife – any flavour, any meat
2 garlic cloves, finely chopped
3/4 cup chicken stock / broth, low sodium (sub water)
700 g / 24 oz tomato passata (US: tomato puree)
1/2 tsp dried Italian herb mix
1/2 tsp cooking/kosher salt*
1/4 tsp red pepper flakes, optional (or a pinch of pepper)
1 sprig basil – stalk for sauce, leaves for garnish (optional)
SERVING:
Parmesan, finely grated
350 g / 12 oz pasta of choice - or polenta, mash, or make subs!
DIRECTIONS
1. Heat oil in a large non stick pan over high heat, brown sausage for 3-4 min (still raw inside). Add garlic for last 15 seconds – don’t let it burn!
2. Add stock, reduce by half (~1 min), add everything else, simmer 4 min. Serve garnished with lots of parmesan and reserved basil leaves!
* Salt types - +50% for flakes, halve for table salt
^ 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.
Recipe ⬇️ or print: recipetineats.com/15-minute-sausage-meatballs
Here’s how to make Sausage Meatballs in just 15 minutes – and still have time for a glass of wine. It even comes with a homemade tomato meatball sauce!
Serve with lots of parmesan over pasta, polenta, mash - or stuff into rolls to make subs. - N x ❤️
------------------------
15 MINUTE SAUSAGE MEATBALLS
1 tbsp olive oil
700 g / 1.4 lb sausages, cut into 1.5 cm / 0.6" pieces with a sharp knife – any flavour, any meat
2 garlic cloves, finely chopped
3/4 cup chicken stock / broth, low sodium (sub water)
700 g / 24 oz tomato passata (US: tomato puree)
1/2 tsp dried Italian herb mix
1/2 tsp cooking/kosher salt*
1/4 tsp red pepper flakes, optional (or a pinch of pepper)
1 sprig basil – stalk for sauce, leaves for garnish (optional)
SERVING:
Parmesan, finely grated
350 g / 12 oz pasta of choice - or polenta, mash, or make subs!
DIRECTIONS
1. Heat oil in a large non stick pan over high heat, brown sausage for 3-4 min (still raw inside). Add garlic for last 15 seconds – don’t let it burn!
2. Add stock, reduce by half (~1 min), add everything else, simmer 4 min. Serve garnished with lots of parmesan and reserved basil leaves!
* Salt types - +50% for flakes, halve for table salt
^ 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.
