Hot Italian sausage forms the backbone of these shortcut meatballs, lending both fat and flavor that helps keep the ingredient list short but high-impact. The ground meat is mixed with eggs, breadcrumbs, and water for a soft, bouncy bite—plus a handful of chopped parsley for added freshness. After the meatballs are browned, a can of tomatoes is poured in and left to simmer for 25 minutes. During this time, the meatballs finish cooking, lending their fat and flavor to the tomatoes to make for a surprisingly flavorful sauce. Serve with pasta, crusty bread, or creamy polenta, and don’t forget to top everything off with a shower of Parmesan cheese.
Directions
- In a large mixing bowl, combine the sausage meat, eggs, breadcrumbs, parsley, a small pinch of salt, and ¼ cup of water. Mix until well combined but take care not to overmix. Form the mixture into about 24 1-inch balls.
- Heat oil in a large skillet over medium-high heat. Working in two batches, cook the meatballs, turning them every 2 to 3 minutes until they are well browned on all sides—about 8 minutes total. Remove the browned meatballs to a plate and repeat with the remaining meat.
- Return all the meatballs to the pan. Break up the tomatoes by squeezing them with your hands, then pour them into the pan with the meatballs along with a generous pinch of salt. Bring to a simmer, then reduce the heat to a low simmer and let cook for 20 to 25 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has reduced by about half. Serve with creamy polenta, pasta, or crusty bread. Top each serving with finely grated Parmesan cheese.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.