Sausage Meatball Spaghetti
with Tomato Sauce
This Sausage Meatball Spaghetti with Tomato Sauce recipe is a classic that you simply can’t go wrong with. Buon appetito!
905 kcal per serving
1.5 of your 5 a day
With Tomato Sauce
Sausage Meatball Spaghetti
Energy (kJ/kcal) – 3786/905
Fat (g) – 30
Sat. Fat (g) – 12.5
Carbohydrates (g) – 115
Sugars (g) – 28
Fiber (g) – 9
Protein (g) – 43
Cholesterol (mg) – 0
Salt (g) – 5
- 225g Pork and Oregano Sausage Meat
- 1 Courgette
- 1 Tbsp Sun-Dried Tomato Paste
- 1 Tbsp Smoked Paprika
- 1 Bunch of Flat Leaf Parsley
- 40g Grated Hard Italian Style Cheese
- 1 Onion
- 1 Garlic Clove
- 1 Pack of Finely Chopped Tomatoes with Basil
- 1 Chicken Stock Powder
- 200g Spaghetti
- 1 Tsp Sugar
- 100ml Water
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like Saucepan, Wooden Spoon, Bowl, Measuring Jug, Colander and a Large Frying Pan.
Step by Step Instructions
Step 1: Prep the Ingredients
Shape the sausage meat into four meatballs per person. Set aside on a plate.
IMPORTANT: Wash your hands after handling raw meat.
Halve, peel and thinly slice the onion. Trim the courgette then quarter lengthways. Chop widthways into small pieces.
Peel and grate the garlic (or use a garlic press). Bring a large pan of water to the boil for the pasta with ½ tsp salt.
Step 2: Fry the Meatballs
Heat a splash of oil in a frying pan on medium heat. When hot, add the meatballs and fry until golden all over, 5-6 mins, turning every now and then.
Step 3: Simmer the Sauce
Add the onion and courgette to to pan with the meatballs and cook, stirring gently so as not to break the meatballs, until beginning to soften, 4-5 mins.
Next, stir in the garlic, sundried tomato paste, finely chopped tomatoes with basil, smoked paprika, water, sugar (see ingredients for both amounts) and chicken stock powder.
Step 4: Finish Off
Stir together, lower the heat and simmer until the sauce has thickened and the meatballs are cooked through, 10-12 mins.
IMPORTANT: The meatballs are cooked when no longer pink in the middle.
While the sauce simmers, roughly chop the parsley (stalks and all) and keep to one side.
Do any washing up that needs doing.
Step 5: Cook the Spaghetti
When the sauce has 8 minutes cook time remaining, add the spaghetti (see ingredients for amount) to the boiling water and cook until tender, 8 mins.
When cooked, drain in a colander and return to the saucepan (off the heat). Add a drizzle of oil and a good grind of pepper, stir through to stop it sticking together.
Step 6: Finish and Serve the Dish
Once the sauce is ready, season to taste with salt and pepper then stir in the parsley. Serve the pasta in bowls topped with the meatballs and tomato and courgette sauce.
Finish with a sprinkling of hard Italian cheese. Enjoy!
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