This not-so-classic twist on Spaghetti and meatballs uses sausages and makes for a super cheap and easy recipe.
You can buy sausage meat ready to use in most of the bigger supermarkets, usually alongside the sausages and bacon.
Alternatively you can just buy some sausages and cut the ends off and pull off the skin, squeezing out the meat.
The great thing about using sausage meat like this is that it’s ready to use and you can get all sorts of different style and flavoured sausage meat mixes to pick from.
The numbers below will make for 2 servings.
- Around 250-300g sausage meat Or around 6 sausages
- 1 small onion, peeled and diced
- 1 tin choped tomatoes Could swap for passata
- 1 teaspoon mixed herbs
- Around 125-150g spaghetti (uncooked)
How to make Spaghetti and sausage meatballs:
- If your sausage meat is unseasoned, be sure to add some salt, pepper, herbs and/or spices. Fresh or dried basil, sage and/or parsley all work well. You could also add some chilli powder or freshly chopped chillis for a spicy kick.
- Wet your hands and with the sausage meat, form balls to your desired size. Just don’t make them too big else they’ll burn on the outside before the inside has fully cooked.
- Over a medium-high heat, add a little oil and then the meatballs. Fry for a few minutes until lightly browned all over and sealed. Keep them moving to avoid burning and sticking.
- Remove the meatballs and set aside on a plate or in a bowl for the time being.
- Peel and chop up the onion and add to the frying pan and allow to soften for 5 or so minutes.
- Meanwhile, begin to cook the spaghetti per pack instructions.
- Once the onions have softened, add in the tinned tomatoes and season with salt, pepper and mixed herbs to taste. Stir everything together.
- Add back the meatballs and allow the mixture to simmer for around 10-15 minutes until the meatballs have fully cooked through.
- Drain the spaghetti and add to a bowl, topping with the meatballs and sauce, or mixing it in if you prefer.