Our cheater's meatball tastes just like Nonna’s, but in a fraction of the time. The secret is using super flavourful sausage. Get ready to rock and roll (some meatballs), this one is sure to cause a scene in your kitchen...
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Honey Garlic Sausage, uncased
Parmesan Cheese, shredded(ContainsMilk/Lait)
Prep: Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate the garlic. Finely chop the basil leaves. (Reserve the basil stems - we'll use them to add extra flavour to the sauce!)
Make and brown the meatballs: Roll the sausage meat into 1-inch meatballs. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the meatballs. Cook, turning the meatballs occasionally, until golden on all sides, 3-4 min. Remove the meatballs from the pan and set aside in a medium bowl. (It's okay if the meatballs aren't fully cooked through in this step!)
Add another drizzle of oil to the same pan. Add the onion and cook until softened, 3-4 min. Add the garlic and basil stems. Cook until fragrant, 30 sec. Add the diced tomatoes and tomato passata. Reduce the heat to medium-low, then add the meatballs to the sauce. Simmer until tomatoes turn saucy and meatballs are cooked through, 9-10 min. (TIP: Cut a meatball open to make sure it's no longer pink inside!)
Cook the spaghetti: Meanwhile, add the spaghetti to the boiling water and cook until tender, 9-10 min. Drain.
Finish and serve: Remove the basil stems from the sauce. Add the kale and stir until it wilts, 1-2 min. Divide the spaghetti and meatballs between bowls and sprinkle with Parmesan and basil. Enjoy!
KID-FRIENDLY TIP: Kids don't like the 'green stuff'? Set some sauce aside before adding the kale in the final step.
MAKE-AHEAD TIP: If you're making this meal in advance, keep the pasta and sauce separate until ready to serve, for best results.