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Spaghetti with Instant Sausage Meatballs

pan of meatballs and sauce simmering


1/2 lb (250 g) spaghetti or other pasta
Olive oil, for cooking
2–3 large fresh Italian sausages
2–3 cups (500–750 ml) tomato sauce or pasta sauce
Freshly grated Parmesan cheese, for serving


Bring a large pot of salted water to a rolling boil and cook the pasta according to the package directions, or until al dente.

Meanwhile, heat a drizzle of oil in a large, heavy skillet set over medium-high heat. Squeeze the sausage out of its casing at 1-inch intervals, twisting to form meatballs and squeezing each out into the hot pan. Cook, rolling the meatballs around in the pan, until golden brown all over.

Add the sauce to the pan and bring to a simmer; cover and cook for 10–15 minutes, or until the meatballs are cooked through. Serve over the pasta, with freshly grated Parmesan cheese.

Serves 4.

Per serving

533 calories, 26 g fat (9.7 g saturated fat, 12.3 g monounsaturated fat, 3.8 g polyunsaturated fat), 64 mg cholesterol, 49.5 g carbohydrate, 21 g protein, 3.6 g fibre.

Originally published in ParentsCanada magazine, August/September 2013. Photo by iStockphoto.

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