Sausage meatballs spaghetti

Sausage meatballs spaghetti

I always find it hard to get back into the cooking groove ensuing a holiday. I get so used to being fed exotic flavors without much effort that the idea of cooking one of my usual recipes is dispiriting.

The weather was dreadful when we got back (surprise surprise!). And I mean seriously bad with strong winds and flooding warnings. If I ever was to put my nose outside again it would have been with a purpose, an in and out, no fooling around. Earlier in the day delicious.magazine posted a link to a rich tomato meatballs with linguine recipe on their Facebook page. It sounded so comforting I scavenged around my kitchen for the necessary ingredients. I realised I was missing 2 items, a pack of sausage-meat and a block of Parmesan, but I was so tempted I concluded it was worth the trip to the grocery shop. I needed a few things to survive the next day anyway, my fridge was still famished.

The recipe is a combination of multiple cupboard staples. I usually have all the ingredients at hand, only requiring a quick trip to the butcher shop to grab some sausages. If you don’t feel like doing much or think you have nothing to eat at home, this is the ideal recipe for you. You’ll be surprised to find most of the ingredients hidden somewhere around your kitchen. It might not look like much but these few standard ingredients totally transform the dish. The red wine makes the sauce richer while the ketchup and Dijon make the meatballs sharp and sweet, creating something a bit more special.

This recipe will yield 4 portions, perfect for supper and the next day’s lunch while using the leftovers to create an entirely new recipe further down the week. You could freeze it for a rainy(er) day too if you’d prefer. On the next post, I’ll show you how to use the leftovers to make beautiful rice and meatballs stuffed peppers. Stay tuned.

Sausage meatballs spaghetti
Sharp and sweet meatballs in a rich red wine tomato sauce.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
For the meatballs
  1. 400g pork sausagemeat or about 6 sausages.
  2. 1 garlic clove, finely chopped
  3. 50g breadcrumbs
  4. 1 tsp Dijon mustard
  5. 1 tbsp tomato ketchup
  6. 1 tsp dried oregano
For the tomato sauce
  1. 1 tbsp olive oil
  2. 1 onion, finely chopped
  3. 1 garlic clove, finely chopped
  4. 400g tin chopped tomatoes
  5. 1 tsp dried oregano
  6. 125ml red wine
For serving
  1. Linguine or spaghetti
  2. Grated parmesan and basil leaves to serve. (Optional)
  1. Turn oven on to 180C/375F.
  2. If using sausages, remove the meat from their casings.
  3. Put the meat, garlic, breadcrumbs, mustard, ketchup and oregano in a large bowl. The sausage meat has already been seasoned, so no need to add salt and pepper. Mix everything together thoroughly and form nut-sized balls, it should make about 16.
  4. Place on an oiled baking tray and bake for 15 minutes. The meatball will turn a light golden colour but will still be pink in the middle.
  5. In the meantime, prepare the tomato sauce. Heat a large saucepan over a medium-high heat, add the olive oil and fry the onion for 3 minutes, then add the garlic and fry for another minute. Add the tomatoes, oregano and wine and bring to the boil. Reduce the heat, cover and simmer for about 15 minutes.
  6. Add the meatballs into the sauce, to finish their cooking, with any juices from the tray. Bring the sauce back to the boil, season and simmer for 15 minutes or until the sauce is nice and thick.
  7. Cook the pasta according to the packet instructions. Drain, then serve with the meatballs, sprinkled with the parmesan and basil if available.
  1. Do no form the meatballs too tightly, otherwise they'll be very though. They need to break down easily with a fork. And don't worry about them falling apart in the sauce, cooking them in the oven before hand will make sure they keep their shape while giving them extra flavor.
Leftovers recipe
  1. Use half the recipe to create something different, like these stuffed peppers here
Singly Scrumptious

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  1. Louis Salin

    One recipe I read was using regular sliced bread, crumbled and soaked in milk instead of breadcrumbs. It was so juicy!

    • Andree-Anne

      Interesting I’ve never heard that before! that’s a great idea, I’ll have to give it a try. When it comes to meatballs, the juicier the better :)

  2. Miam miam that I wanted to say!! :) I want more …

  3. Thanks for the recipe! I love having leftover meatballs, there is nothing like a meatball sandwich with grilled cheese on top for lunch next day!

    • Andree-Anne

      funny you’re bringing this up Cris as this will be the “theme” for the next post: How to use leftovers to create new recipes. I though of meatball sandwich but wanted to do something a bit more daring. πŸ˜‰

  4. Oh, and one more thing, sorry, if you can do the conversions in the ingredients section that would help people like me in the US. Again *two thumbs up* and thank you so much for your blog!

    • Andree-Anne

      I’ve been trying to do this, but I need to be more consistent, my units are a bit all over the place. I need to make it more uniform. πŸ˜‰

  5. Pingback: Stuffed with leftovers | Singly Scrumptious

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