Spicy Sausage Meatballs with Spaghetti
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 839, total fat 38 G., saturated fats 8 G., proteins 35 G., carbohydrates 88 G., fiber 7 G., cholesterol 160 mg, sodium 1720 mg, sugar 13 G.
Calories 839, total fat 38 G., saturated fats 8 G., proteins 35 G., carbohydrates 88 G., fiber 7 G., cholesterol 160 mg, sodium 1720 mg, sugar 13 G.
Many have tried spaghetti with meatballs, but this recipe is something completely different! Firm, flavorful, and spicy andouille sausage meatballs are simmered in a tomato-basil sauce and served with spaghetti. It's a classic dish with a twist. Cajun-style meatballs and a fragrant herb sauce are a winning combination for a big Sunday lunch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g raw hot Italian sausage (turkey or chicken), casings removed
- 110 g turkey or chicken andouille sausage, crumbled or very finely chopped
- 1/3 cup simple breadcrumbs
- 1 tbsp Worcestershire sauce
- 1 tbsp Italian seasoning
- 1 large egg, beaten
- 1/4 cup olive oil + more as needed
- 350 g spaghetti
- 1 jar (800 g) of tomato sauce with basil
- Grated Parmesan, for serving
- Chopped fresh parsley, for serving
We recommend
Recipes with similar ingredients: minced sausage, meatballs, andouille sausage, spaghetti pasta, tomato sauce, basil, Parmesan cheese, Italian seasonings, Worcestershire sauce
Cooking the dish according to the recipe:
- In a large saucepan, bring salted water to a boil.
- Place the Italian sausage, andouille sausage, bread crumbs, Worcestershire sauce, Italian seasoning, and egg in a medium bowl and mix with your hands until evenly distributed. Form into small to medium meatballs (about 1.5 tablespoons each; 16 total) and place on a parchment-lined baking sheet.
- Add olive oil to a large skillet (preferably cast iron) and heat over medium-high heat. Fry the meatballs in batches, turning them to ensure even browning (they won't be cooked through), until golden brown, 7-8 minutes. Add more olive oil if needed and cook all the meatballs.
- While the meatballs are frying, cook the spaghetti according to package directions. Pour off 0.5 cups of water and drain the pasta in a colander.
- Once all the meatballs are browned, return them to the pan and pour the sauce over them. Add the pasta water, then cover, bring to a boil, and simmer until the meatballs are cooked through, about 10 minutes.
- Combine cooked spaghetti with sauce and meatballs, or spoon sauce and meatballs over cooked spaghetti. Sprinkle with Parmesan and parsley, if desired.
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