Spaghetti and Italian Sausage Meatballs
with Rustic Tomato Sauce and Baby Spinach- Milk
- Sesame
- Soy
- Gluten
- Wheat
This easy, breezy 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!
Ingredients
250 g
Mild Italian Sausage, uncased
100 g
Shallot
2 unit
Garlic, cloves
¼ cup
Italian Breadcrumbs
(Contains: Milk, Sesame, Soy, Gluten)
170 g
Spaghetti
(Contains: Wheat)
370 mL
Crushed Tomatoes
56 g
Baby Spinach
1 unit
Chicken Broth Concentrate
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 tbsp
Tomato Sauce Base
¼ tsp
Chili Flakes
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 400°F. Wash and dry all produce. Heat Guide for Step 6 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then finely chop shallots. Peel, then mince or grate garlic.
Meanwhile, add sausage and breadcrumbs to a large bowl. Season with pepper, then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Roll mixture into 10 equal-sized meatballs (20 for 4 ppl). Arrange meatballs on a foil-lined baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.**
Meanwhile, add spaghetti to the pot of boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain spaghetti.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 2-3 min. Add garlic and tomato sauce base. Cook, stirring often, until fragrant, 1-2 min. Add crushed tomatoes and broth concentrate. Cook, stirring occasionally, until sauce reduces slightly, 6-8 min.
Add spaghetti, spinach, meatballs, reserved pasta water and half the Parmesan to the pan with sauce. Toss gently to combine until spinach wilts, 1 min. Season with salt and pepper, to taste.
Divide spaghetti and meatballs between plates. Sprinkle remaining Parmesan and 1/4 tsp chili flakes over top. (NOTE: Reference heat guide.)
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The meatballs were a highlight for many, though some found the sauce lacking depth; adding a pinch of sugar or extra seasoning can help balance the acidity.
- Ease of prep: This is a straightforward weeknight meal, and several reviewers found the meatball prep especially simple and quick.
- Suggestions: Cook the spinach directly in the sauce before combining with the pasta to ensure it wilts evenly. Some reviewers also recommend adding an egg to the meatball mixture for a firmer texture.
- Leftovers: Portions were generous for several households, with some splitting the meal into more servings than suggested.
