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Spaghetti and Italian Sausage Meatballs

Spaghetti and Italian Sausage Meatballs

with Rustic Tomato Sauce and Baby Spinach

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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!

Tags:Optional Spice

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


2 unit

Garlic, cloves

¼ cup

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé)

170 g



370 mL

Crushed Tomatoes

56 g

Baby Spinach

1 unit

Chicken Broth Concentrate

¼ cup

Parmesan Cheese, shredded


2 tbsp

Tomato Sauce Base

¼ tsp

Chili Flakes

Not included in your delivery

1 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories810 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate100 g
Sugar15 g
Dietary Fiber9 g
Protein43 g
Cholesterol80 mg
Sodium1730 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Bowl
Aluminum Foil
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.)