Speedy Sausage Meatball Skillet Recipes

QUICK SAUSAGE MEATBALLS WITH A TOMATO AND BASIL SAUCE, SPAGHETTI AND SWEET RAW PEAS

Steps:

• Heat a large saucepan and add a few glugs of olive oil. Snip the sausages apart, then squeeze and pinch the meat out of the skins so that you get little meatball shapes - don't make them too big or they will take too long to cook. Try to get at least 3 balls out of each sausage. Don't worry about rolling them into perfect balls and making them look all fancy - rough and rustic is good! Put them into your pan. Keep frying and turning the meatballs until they're golden brown and cooked through.
• Meanwhile, put the spaghetti into a large pan of salted boiling water and cook according to the package instructions until al dente.
• To make your tomato sauce, heat a separate pan and pour in some olive oil. Add the garlic and the chopped basil stalks and move them around the pan for a couple of minutes. Put some small basil leaves aside for later, and sprinkle the rest into the pan. Add the tomatoes and season carefully with salt and pepper, to taste. Bring to a simmer, break up your tomatoes a bit more with a spoon and add a swig of balsamic vinegar - it's lovely for adding sweetness to the sauce.
• Add the herbs to the pan of sausage meatballs, tossing everything in all the lovely flavors. Cook for around 30 seconds. When your spaghetti is cooked, drain it and divide the pasta and meatballs between 4 bowls. Spoon over the tomato sauce. Sprinkle over the reserved basil leaves and serve with a handful of fresh peas per person in the middle of the table, so that everyone can have a go at shelling their own, and a little Parmesan for grating or shaving over the top.
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SPEEDY SAUSAGE MEATBALL SKILLET

Steps:

• Roll sausage into 16 (1-1/2-inch) balls; cook in large nonstick skillet on medium-high heat 5 to 8 min. or until evenly browned, stirring occasionally.
• Add dressing and peppers; cook 3 min. or until peppers are crisp-tender, stirring occasionally. Stir in pasta sauce; cover. Simmer on medium-low heat 15 min. or until meatballs are done (160ºF), stirring occasionally.
• Meanwhile, cook spaghetti as directed on package, omitting salt.
• Drain spaghetti; place on platter. Top with meatballs and sauce; sprinkle with cheese.

SPICY SAUSAGE MEATBALL SAUCE

Steps:

• Place first eight ingredients in a 6-qt. slow cooker. Chop onion and peppers; stir into tomato mixture., Shape sausage into 1-3/4-in. balls; roll in flour to coat lightly. In a large skillet, heat oil over medium-high heat; cook meatballs in batches until lightly browned, 5-8 minutes, turning occasionally. Drain on paper towels. Add to slow cooker, stirring gently into sauce., Cook, covered, on low 5-6 hours or until meatballs are cooked through and vegetables are tender. Serve with pasta. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place meatball mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary.

SPICY MEATBALL SKILLET

Steps:

• Form sausage into sixteen 1 ½-inch meatballs.
• Heat a large skillet over high heat. Add 2 tablespoons olive oil and swirl to coat. When smoking, add meatballs. Sear, flipping halfway through and only when meatballs release from skillet, about 2 minutes per side.
• Add linguine, chicken broth, and marinara. Bring to a boil and cook, stirring constantly, for 7-8 minutes, until noodles are al dente. Drizzle skillet with olive oil and serve immediately, garnished with basil and parmesan. Optional: top with slices of mozzarella and transfer to broiler until cheese is bubbling and golden in spots, about 3-4 minutes.

SPEEDY SAUSAGE MEATBALL SKILLET

Steps:

• 1. Roll sausage into 16 balls. Heat large heavy nonstick skillet on med-high heat. Add meatballs; cook 5 min. or until evenly browned, stirring occasionally. 2. Add dressing and peppers; cook 3 min. or until peppers are crisp-tender, stirring occasionally. Stir in spaghetti sauce; cover. Simmer on med-low heat 15 min. or until meatballs are done, stirring occasionally. 3. Meanwhile, cook spaghetti as directed on pkg. omitting salt. 4. Drain spaghetti; place on platter. Top with meatballs and sauce; sprinkle with cheese.