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!
15 Minute Sausage Meatballs
JB’s debut recipe was always going to be a hard act to follow….so I decided not to even try! Instead, I’m going for something that’s speedy, low effort with maximum reward – golden brown juicy sausage meatballs smothered in an Italian tomato sauce, on the table in 15 minutes flat.
My trick is to chop up sausages into small bite size pieces. They will look smeary and wonky, and you’ll wonder how on earth this is going to work – but please have faith! Because when cooked, they magically fry up into meatball-like shapes. OK, so they might not all be perfect round balls but nor have you had to tediously roll them one by one!
Now, pour yourself a wine while you see how to make these Sausage Meatballs so quickly, and tomorrow, you can sip one while you make them. Because this is a recipe you really can actually, leisurely make in 15 minutes – yay!
Ingredients in 15 Minute Sausage Meatballs
Just 5 ingredients – your favourite sausages, tomato passata, garlic, chicken stock and Italian herbs. Basil and red pepper flakes are optional, oil and salt don’t count!
Sausages – The pre-seasoned meat inside the sausages also flavours the sauce, so get good ones! As a general rule, sausages where you can see little meat and fat bits are better than the uniform economical pink ones used for fundraiser sausage sizzles (and we love them!).
Sausage meat.- Use what you want! Pork is classic, beef sausages brown up extra nicely (this is what I used in the photos), and chicken sausages are just tasty, tasty tasty! I use all three.
Tomato passata – This is pureed, plain tomatoes which is a brilliant way to make smooth tomato based sauces fast, no simmering time needed to break down chunks of canned tomatoes. It’s readily available in Australian supermarkets nowadays, alongside pasta sauces and no more expensive than canned tomatoes.
Sometimes labelled “tomato puree” in the US (here’s a photo of Mutti tomato passata sold at Walmart), or substitute with Hunt’s Tomato Sauce (or equivalent). More on tomato passata here.
Chicken stock/broth – Adds a bit more flavour to the sauce than using water so it’s tasty with just a 5 minute simmer. Essential, it makes up for not simmering this sauce slowly for 40 minutes. 🙂
Dried Italian herbs – Just a regular Italian herb mix from a regular grocery store, for a touch of flavour into the sauce. Substitute with dried oregano, parsley, thyme, or a general dried herb mix.
Red pepper flakes / chilli flakes – 100% optional, for a hint of warmth in the sauce. Omit for not spicy.
Sprig of basil (optional) – You know fresh basil adds a little za-za-zoom into everything! I use the leaves for garnish plonk the stem into the sauce to infuse with gently flavour.
How to make Sausage Meatballs in 15 minutes
This isn’t the first time I’ve shared a quick meatballs recipe made using chopped-up sausages – and it definitely won’t be the last. It’s not just convenient, I love how much flavour the pre-seasoned meat adds to the sauce. This is why the sauce is so tasty even though we aren’t simmering for ages!
Cut the sausages into even size pieces so they are roughly as wide as they are long, so they will cook into balls rather than cylinders! So if your sausages are thin, you’ll have more smaller meatballs. Whereas if you have fat sausages, you’ll have larger but less meatballs. Both are food situations!
Sausage casing stays on! This is what holds the sausage meat together so they cook into “meatballs” rather than like crumbly mince / ground meat.
Brown (3 – 4 minutes) – Use a large non-stick pan, the one pictured is 30cm/12″ wide. Heat the oil on high heat then add the sausages and cook, stirring fairly regularly, until the surface is nicely browned but the inside is still raw. This will only take about 3 – 4 minutes (caveat: if you used a large pan and you’re not using a tiny weak burner!)
Meatballs! See? That pile of smeary sausage chunks has magically transformed into meatballs!!
Sauce (5 minutes) – Add the garlic and stir for just 15 seconds until very light golden (careful, it will burn fast). Add the chicken stock, simmer rapidly for 1 minute to reduce by about half. Then add the tomato passata, Italian herbs, chilli flakes (if using), salt and basil stem, if using (we’ll use the leaves for garnish).
Simmer – Stir and simmer fairly rapidly for 4 minutes on medium high. The sauce will thicken and the sausage seasoning will add flavour into the sauce. <- Sip wine during this stage. See, I told you the recipe factors that in!!
Ready! And look at that – tasty sausage meatballs smothered in a flavourful tomato pasta sauce, ready to get in your belly!
All the ways to eat Sausage Meatballs!
I can picture these stuffed into crusty rolls for epic Sausage Meatball Subs. No idea why I haven’t tried it yet – finger-licking, messy comfort food is 100% me! Also – fast and effortless. 🙂 Not man handling big steamy pots of hot pasta!!
For the pasta option – pictured, and shown in the video – toss the hot cooked pasta with the meatballs and sauce before dividing between bowls. This way, the tasty sauce will cling to the pasta which will make every bite that much tastier – rather than having to slop up sauce pooled in the base of your pasta bowl.
Else, serve over a bed of something creamy and starchy – mashed potato, polenta (pictured – I used 1 minute polenta), even cauliflower mash (the flavour is actually very neutral). There’s always something extra appealing about coddling a bowl of food you can eat with your spoon rather than battling sauce-splatters-and-spaghetti-twirls!
How else could this be served? Share your ideas! Oooh – inside a jaffle?? With a slice of cheese! 😮 So many possibilities!! – Nagi x
15 Minute Sausage Meatballs FAQ
4 days in the fridge, 3 months in the freezer! Make ready-meals with cooked pasta on the side (don’t toss with the sauce).
The better the sausage, the tastier it will be! Look for sausages with fat and meat specks which is more meat and less fillers, rather than the ones that are a uniform pink colour that typically has higher fillers. I aim for sausages with 80%+ meat from grocery stores (read the ingredient label) though sausages from butchers are my preference.
Don’t get me wrong! The economical BBQ sizzle sausages will always have a place in my life – I have been known to find an excuse to head to Bunnings on weekends just so I can get a sausage sandwich!! (It’s for charity 😇).
I fully endorse the use of any and all sausages in this recipe!! (Caveat though about quality, as noted in the above FAQ 🙂 )
Pork – I’ve got a soft spot for classic pork sausages – Country Pork, Cumberland, Italian… I’m such a sucker when they have an enticing name! 🤣 Pork stays juicier and softer than beef or chicken, and it fries up that gorgeous golden colour they never quite manage.
Beef – Beef sausages have come a long way! I’m easily enticed by names like Angus Beef with Caramelised Onion or “Gourmet Beef Sausages.” Beef browns beautifully and has a great beefy flavour, though they’re not as soft and juicy as pork.
Chicken – I love chicken sausages! From Herb & Garlic to feta-spinach-pine-nuts or cheddar versions, I can’t resist them. They don’t brown quite as nicely, and being leaner, can dry out if overcooked -but with this quick recipe, they stay nicely juicy. (PS Any Sydney-siders remember the chain chicken butcher, Lenard’s?? I was mad for all their sausages!!
Faux meat sausages – Sorry, I haven’t tried any so I can’t comment. Not sure if they’d hold together, how they’d fry up and not sure if they’d add sufficient flavour into the sauce.
This is a variation of other mini-sausage meatball recipes I’ve shared in the past – like this Sausage Pasta and this one-pot mini sausage meatball pasta in Dinner. I wanted to share the sausage meatballs in just meatball form with sauce, rather than cooked up with a pasta, so I could show you how quick it is to make and the various ways it can be served. Think beyond pasta!! Serve it over anything starchy that’s ideal for sauce soaking – polenta in particular is delicious plus the red sauce against the yellow polenta looks so great (see it in the video). Plus – stuffing into rolls for make subs!
Being such a straightforward recipe, I didn’t need JB to help with development. I just wrote up the recipe in the recipe card below, printed it out then asked him to make it. He pointed out I had omitted to include garlic in the directions, and I wanted to make sure he didn’t think it was too salty (he didn’t).
His reaction when he tasted it was a mix of surprise and approval – the kind that says, “Hang on… this is actually really good!”. Like he expected otherwise – so rude! 😂
Watch how to make it
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15 Minute Sausage Meatballs
Ingredients
- 1 tbsp olive oil
- 700 g / 1.4 lb good sausages , cut into uniform 1.5 cm/ 0.6 " pieces with a sharp knife or scissors (keep the skin on) – your favourite ones for eating, any flavour, any meat (Note 1)
- 2 garlic cloves , finely chopped
- 3/4 cup chicken stock/broth , low sodium – sub water (Note 2)
- 700g / 24 oz tomato passata (US: tomato sauce like Hunt's) (Note 3)
- 1/2 tsp dried Italian herb mix (sub dried oregano, or 50/50 oregano/thyme)
- 1/2 tsp cooking salt / kosher salt (+50% for flakes, halve for table salt)
- 1/4 tsp red pepper flakes , optional (hint of warmth – sub pinch of pepper)
- 1 sprig basil – stalk for sauce, leaves for garnish (optional)
Serving:
- Parmesan , finely grated
- 350g / 12oz pasta of choice , or polenta, mash or make subs!
Instructions
ABBREVIATED RECIPE
- Brown meatballs (3-4 min), add garlic for last 15 seconds. Reduce stock by half (1 min), add everything else, simmer 4 minutes. Serve!
FULL RECIPE
- Brown meatballs – Heat the oil in a large non-stick pan over high heat. Add the meatballs and stir for 4 – 5 minutes until lightly browned but still raw inside. (Note 4)
- Add garlic and stir for just 15 seconds until light golden (careful, don't let it burn!)
- Simmer – Add the stock and simmer rapidly for 1 minute to reduce by half. Add everything else, stir, bring to a simmer, then lower heat to medium high and let it simmer energetically (but not crazy rapidly) for 4 minutes.
- Serve with lots of parmesan and hand-torn basil leaves over pasta, polenta, mash or other starchy vehicle of choice, or stuff into subs!
SERVING WITH PASTA
- Add cooked pasta with 1/2 cup of the pasta cooking water into the pan with meatballs. Toss over medium heat for 1 – 2 minutes until the sauce is stuck to the pasta and it’s stained red, rather than pooled in the base of the pan. Divide between bowls and enjoy!
Recipe Notes:
Nutrition Information:
Life of Dozer
Everyday reality – trying to cook while Dozer parks himself exactly where I need to stand!
In his younger days I’d shoo him out of the kitchen, but now that he’s in his golden years and has mobility challenges, it doesn’t even cross my mind. I’m just happy to have him nearby – and that he managed to get up by himself!
My dear Nagi and dozer. I love your recipes but also love that ads dont keep interferring while trying to get the recipes. Like too many cooking websites. Thank you very much
Hi Sandie, I’m sorry about that. I try to keep it to a minimum and they should be of a style that don’t interrupt visibility, but the odd one might slip through every now and then 😌 I shall check in with IT to see if there was a glitch – N x
Actually beautiful Nagi – I think this was a compliment if you re-read! Sandie was saying that she loves that you DONT have heaps of pop up ads like other sites! I love that too! And I love all of your recipes and the way you write – a bit of catharsis any time it lands in my inbox whether I end up cooking the recipe or not haha xxx
OHHH!!!! You’re right, I did misread it!! Thank you for pointing that out Ella, I actually added “email ad manager” to my TO DO list!!! And thank you very much for your kind words Ella. I feel so fortunate that I get to do something I truly enjoy for a living. There’s something about inventing, shooting and writing up recipes that I find so satisfying!! Also challenging 🙂 I do enjoy the challenge! – N x
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Hello! Love your recipes and not trying to be cheeky, but where are the instructions for the meatballs? Or are these just cut up sausages in sauce? Thank you again for your recipes and sharing sweet Dozer!
Yes Harriet! When you cut them up and fry them, they turn into little meatballs!!
Nagi! We love JB’s recipes and want them, of course, but PLEASE keep sharing your delicious and easy recipes – without apologies! We love both!
We will both do both!! To be honest, while quick and easy is my speciality, I get bored if I only do 30 minute meals so that’s why I like to throw in some interesting ones every now and then, that take a little more time, a bit more technical, or flavour bombs like curries! For weekends and special occasions!! 🙂 – N xx
Nagi, I have one BIG QUESTION about all your receipes with chicken broth!!!
What (store-bought) broth do you use? Or do you use chicken stock powder? If so, which brands could you recommend? Do you use a different broth/powder brands for different types of dishes (like a different one for asian soups?)
There are such huge differences in quality and taste and I’d really appreciate any tips from you.
Thanks very much!
Passata is a hit and miss thing on the shelves here in small town Alberta Canada. Could I use canned tomatoes whizzed up in the blender as a substitute. Thanks for any help. I too love Dozer
If you have American tomato sauce, that is passata (such as Hunt’s?)
Yes, did I not write that in the recipe card too?? Shall check! – N x
Absolutely Val! What about tomato sauce though, like Hunt’s? I thought that was a standard grocery item in Canada too (I know it’s a staple in the States!) – N x
Naomi – this is an excellent question and one I keep meaning to address properly with a full post! Here are my thoughts (I am going to say some things I shouldn’t):
1. Campbell’s low salt is my go-to, I stock up massively when they are half price. I don’t like Massels or the Coles/Woolworths brands, I find they have an artificial edge to the flavour – I’d use Asian powder over them (see #5).
2. Premium: Stock merchant, Maggie Beer – double the price+, but the flavour is richer so I will get this if I’m cooking to impress / see if on sale
3. Homemade – when cooking to impress, dinner parties, reader events, family cooking comps (ie Sunday night dinner). I am also lucky that I have a team of chefs who keep my freezer stocked 🙂 Recipe: https://fast-enhancement.today/chicken-stock-recipe/%3C/a%3E%3Cbr /> 4. Chicken stock powders – I don’t use these for general cooking (ie making liquid stock out of the powder) because I find the flavour is more artificial and not as full as liquid stock. I can taste it in the finished dish – there is a distinct flavour, whereas with liquid stock you can’t, it’s just tasty. I have some isolated recipes where I do use it in concentrated form, like mixing into Asian sauces (like Wontons Chilli Sauce).
5. The only powder I’d use in liquid form (if I didn’t have liquid stock) – Asian ones, like the Asian Knorr Chicken Powder No. 28 (available at some Coles + Asian stores) or Lee Kim Lee Chicken Bouillon Powder (look for Chinese writing on the label). These have a far cleaner flavour than Western stock powders.
For whole chicken noodle soup, Hainanese chicken etc, I use either Vegeta (which is a vegetable powder) or Asian chicken stock powder because I think the flavour is nicer than regular Western chicken stock powders.
Hope that helps! PS This is all personal opinion and taste 🙂 – N x
Nagi – I am absolutely delighted I came upon this reply of yours by accident. Please – we all use chicken broth in a wide variety of recipes. So the available choices are of interest and importance. I am looking at the situation both from the side of ‘health’ as well as ‘taste’. Methinks a full post would be of use and interest to just about all your readers 🙂 ?
Hey Nagi, thanks for so much for your reply, this is very helpful!
And thanks for taking the time! A post would be lovely some day, I’m sure this would be very helpful to many other readers.
Thanks again! Naomi
Very helpful and detailed explanation of how different powders can really impact flavors! Will definitely consider when purchasing in the future. Thank you so much for sharing with amateurs like me who are much less skilled and knowledgeable (aka Wannabe Nagis). Blessings to you, Dozer, and your amazing RTE Crew!
Woah, i didn’t know Lenard’s wasn’t in NSW anymore! I have a Lenard’s butcher at my local shops!
NO WAY!!! I am so jealous. I LOVED their sausages!!! – N x
Yes! Forgot to add im in WA 😂
This comment is about Dozer. My dog was also always at my feet. I would let him be as it was comforting to me. Sometimes it was a challenge to step over the 85 pounds of him, but he has passed now and I would give anything to have him back under my feet. Love Dozer. The recipe looks yummy, for a quick impressive meal.
Aww Karen!! I feel you. I am treasuring every moment I have with Mr D, no matter where he plonks himself. I think what I will miss most is just his presence, he’s not far off yours – Dozer is 70lb! (He was 80 but he’s lost a lot of muscle with his age :() – HUGS! – N x
I was looking for a fast recipe to make this week, this is it. Thank you, Nagi 🩶
Hope you love it Cheryl!! – N x
This comment is about Dozer not the recipe although I am going to try it. I love the comment you made about just happy to have him nearby. You are such a loving and caring mum 🥰🥰
Honestly, somedays he does nothing but sleep but it still makes me happy just having him nearby. I just love him so, so much ❤️ Have a great day Anne! – N x
Hi Nagi,
For years I’ve had a store of emergency rations. Sausages, meat pies, gyoza, etc.
We live about 40km+ round trip from a small town and when the tribe trudges in hungry, I use the sausages with just about all the additives in your recipe above.
I highly recommend it!!!
I LOVE HEARING THAT!!! (Also – hungry TRIBE in a rural property. I can imagine having a stash is VERY important!!)
Just love the way you chat to us about your cooking Nagi you are a real people person and I’m not a very good cook so it really encourages me and… I love the way you care for your dog ! Big hug to you both lol
Awww thanks Jane! I really love what I do, I just enjoy sharing recipes I like with other people. I enjoyed doing it with friends back when I was corporate – I never imagined doing it for a living!! 🙂 – N x
I’m sure when I get around to trying this recipe, it’ll be five stars. But I’ve used Nagi’s other meatball-from-sausage recipes, and one trick if you find your sausage pieces are too smeary or hard to slice — just use a pair of scissors! Snip off sections easy-peasy.
Hi Fran! That’s GENIUS!!! Thanks for sharing it, I’ll add that to the recipe notes! Hope you love this one when you try it. – N x
Love your recipes Nagi! So tasty and easy to follow. You should have your own TV program. Thank you so much.
Aw thanks Luke! So happy you’re loving the recipes. And haha, a TV show would be fun, wouldn’t it? Appreciate you taking the time to leave such a nice note. – N x
Sometimes the best parts are about Dozer Boy, and the nuts with silly comments.
Haha I know exactly what you mean, Neil! The comments section sometimes gives me a good laugh too – and Dozer definitely steals the show every time. – N x
How did you know that I took out some homemade passata with chilli out of the freezer this morning and didn’t have time to cook the sausages last night, so have 4 high quality sausages ready to go? You are a mind reader! I know it’s going to be amazing and I am already sipping the wine. 5 stars but will comment again after the meal. Thanks, Nagi.
WHAT ARE THE CHANCES???!!!!
Ooo yeah, easy & easily satisfying . Will be dinner this week for sure! Thank you Dozer & Nagi!! 😉🥰
Going to try this tonight as only meat in the fridge are some snags!!
I will add in some red capsicum, pea and canned lentils.
Sounds delicious – cant wait to wat it!!
Nice way of using what you have in your fridge and pantry Liz!
Can’t wait to try next few days! Yes kiddies and our doggies just love being around us, especially meal times! X
cannot wait to try your recipes,
Nagi, my rough collie does exactly the same thing! She’s only six though, so I do get her to move. She’s just waiting for things that might drop! The meatballs look great, will have to try, and polenta looks fun!
My beloved greyhound Starri was my kitchen muse for many years until I said goodbye to him last July. What I wouldn’t give to still be stepping over him! ❤️🩹
Sending you a big hug.
Fur babies are very precious
😊🩵💙
Bless you, know how you feel, 10 months on, whenever I am chopping in the kitchen, I miss our 11 year old Frenchie Chilli, SO much. Weren’t we lucky to be owned by our fur babies x
So sorry, Audrey. I know that feeling all too well. Chilli sounded like such a character – I’m so sorry she’s no longer with you. HUGS – N x
That’s so sweet of you to reply Nagi, when I saw the shot of you stepping over Dozer, my first thought was that Chilli was so much smaller. Be careful you don’t end up doing the splits stepping over Dozer! 😉 Love from NZ