Italian Pork Sausage Meatballs

The EASIEST 30 minute Sausage Meatballs recipe! Italian style pork meatballs cooked in a tomato sauce and served with pasta.

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Course: Dinner

Cuisine: Italian, western

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: serves

Calories: 502kcal

Cost: $10

Cut one end of each sausage open and squeeze the filling out into a bowl.
Using damp hands, roll meatballs from the sausage filling (I generally get 3 large meatballs per sausage).
Heat the olive oil in a large, deep frying pan over medium-high heat.
Cook the meatballs until browned all over.
Note: the meatballs will still be raw on the inside at this stage.
Set the meatballs aside in a bowl and leave any remaining oil in the pan.
Add the garlic and diced onion to the pan and saute for 2 minutes or until the onion has softened and is translucent.
Add the balsamic vinegar, dried Italian herbs, diced tomatoes and caster sugar. Stir until simmering.
Add the meatballs back into the pan and cook for a further 10 minutes (or until the meatballs are cooked through).
Note: if the tomato sauce is too thick, add ½ cup of water and mix through.
Season with salt and pepper and serve with fresh parsley, pasta and parmesan cheese.

RECIPE NOTES & TIPS

Use a good quality pork sausage for the best flavour and not too high a fat content.
You 'can' substitute with beef or chicken sausages, however pork has the best and most authentic flavour.
Work with damp hands to prevent the mixture from sticking to your fingers and palms.
Make the meatballs a small uniform size so that they cook fast and evenly.
Storing - cooked sausage meatballs can be stored in an airtight container in the fridge for 3-4 days. Reheat thoroughly before consuming.
Freezing - allow to cool completely, then store in an airtight container in the freezer for up to 3 months.