HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpaghetti And Italian Sausage Meatballs
Spaghetti and Italian Sausage Meatballs

Spaghetti and Italian Sausage Meatballs

with Rustic Tomato Sauce and Baby Spinach

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Our cheater's spaghetti and meatballs tastes just like Nonna's, but only takes a fraction of the time to make. The secret is using sausage meat for the meatballs and a homemade sauce that can't be beat!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Mild Italian Sausage, uncased

100 g


6 g


¼ cup

Panko Breadcrumbs


170 g



1 box

Crushed Tomatoes

56 g

Baby Spinach

1 unit

Chicken Broth Concentrate

¼ cup

Parmesan Cheese


2 tbsp

Tomato Sauce

1 tsp

Chili Flakes

Not included in your delivery

1 tbsp


2 tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories900 kcal
Fat38 g
Saturated Fat12 g
Carbohydrate100 g
Sugar15 g
Dietary Fiber5 g
Protein41 g
Cholesterol25 mg
Sodium1810 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 400°F and wash and dry all produce. Heat Guide for Step 6: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then using a box grater, coarsely grate the shallot. Peel, then mince or grate garlic.


While pasta cooks, combine sausage, breadcrumbs and half the shallot in a large bowl. Season with pepper. Roll sausage mixture into equal 2 tbsp sized meatballs (8 meatballs for 2 ppl or 16 meatballs for 4 ppl). Transfer meatballs to a foil-lined baking sheet. Bake in middle of oven, until cooked through, 12-14 min.**


While meatballs cook, add spaghetti to the pot of boiling water. Cook, stirring occasionally, until tender, 9-10 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain.


While spaghetti cooks, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then remaining shallot. Cook, stirring often, until softened, 2-3 min. Add garlic and tomato sauce. Cook, stirring often, until fragrant, 1-2 min. Add crushed tomatoes and broth concentrate. Cook, stirring occasionally, until slightly reduced, 6-8 min.


Add spinach to the pan with sauce and stir until wilted, 1 min. Add spaghetti, reserved pasta water, half the Parmesan and meatballs. Toss to combine. Season with salt and pepper.


Divide pasta and meatballs between plates. Sprinkle over remaining Parmesan and 1/4 tsp chili flakes (dbl for 4 ppl). (NOTE: Reference Heat Guide in Start Strong).