This easy meatball recipe is a fast and flavourful midweek meal you’ll use again and again. We’ve used pork and apple sausages to make our meatballs, as using sausage meat is a great time saving hack. An easy meatball recipe is a great thing to have in your repertoire. We’ve served our meatballs with bucatini, but you can use any type of pasta you like.
- 400g free-range pork and apple sausages
- 2tbsp olive oil
- 1 small onion, chopped
- 1 garlic clove, crushed
- ½ a fresh or dried chilli, finely chopped
- handful of large basil leaves
- 1 x 400g tinned plummed tomatoes
- 2tbsp tomato puree
- 1tbsp dried oregano
- 1tbsp balsamic vinegar
- 300g Bucatini pasta
- 40g grated Parmesan cheese, to serve
Squeeze the meat from the sausages into a bowl and add 1tbsp of the chopped onion. Season well and combine thoroughly. With damp hands form the mixture into 12 equal sized meatballs. Place in the fridge for 20-30 minutes – this will help them firm up.
Meanwhile, put the oil in a frying pan on a medium-high heat. Cook the remaining onion for 5-7 minutes, until soft and lightly golden. Add the garlic and chilli, and when they are coloured add the large basil leaves.
Tip in the tomatoes, puree, dried oregano and balsamic vinegar. Bring to a simmer and cook for another few minutes.
Fry the meatballs on a medium-high heat until coloured and cooked through. Once cooked add the meatballs to the tomato sauce. Cook the pasta in boiling salted water according to packet instructions, then drain and return the pasta to the pan. Add half the pasta sauce and stir. Divide the pasta between plates and spoon the meatballs and remaining sauce on top with a generous grating or Parmesan.
This recipe is wonderfully versatile, change the flavour of sausages to suit your tastes!