Easy One-Pot Sausage Meatball Pasta

Are you trying to find a dish that tastes well, is easy to make, and requires little cleanup? There’s nowhere else to look! This easy one-pot sausage meatball pasta is ideal for informal get-togethers or hectic workweeks. This recipe cooks a rich, hearty sauce, soft pasta, and flavorful sausage meatballs all in one pot. It’s wonderful and will cut down on the amount of time you spend in the kitchen. Let’s begin this delicious cooking adventure.

Easy One-Pot Sausage Meatball Pasta

This One Pot Sausage Meatball Pasta is a family favorite and a true lifesaver on busy weeknights. The easiest thing about these meatballs, in my opinion, is how easy they are to make: just remove the Italian sausage from its casing, roll it up, and you’re done! This meal is always a hit when it’s served with rigatoni in a rich marinara sauce and topped with mounds of delectable ricotta and melted mozzarella.

Ingredients You’ll Need

For the Sausage Meatballs

1. Italian Sausage (1 pound)
   • The main protein component of the meatballs provides a savory and flavorful base. Choose mild or spicy sausage based on your preference for heat.
2. Breadcrumbs (1/4 cup)
   • Helps bind the meatballs together, ensuring they hold their shape while cooking.
3. Grated Parmesan Cheese (1/4 cup)
   • It adds a rich, cheesy flavor to the meatballs and helps with binding.
4. Egg (1)
   • Acts as a binder to keep the meatballs intact.
5. Garlic, minced (2 cloves)
   • Infuses the meatballs with a fragrant, savory taste.
6. Dried Oregano (1 teaspoon)
   • Adds an aromatic, slightly bitter flavor typical of Italian cuisine.
7. Dried Basil (1 teaspoon)
   • Provides a sweet, herbal note that complements the sausage.
8. Salt and Pepper (to taste)
   • Enhances the overall flavor of the meatballs.

For the Pasta and Sauce

1. Olive Oil (2 tablespoons)
   • Used for browning the meatballs and sautéing the onions and garlic, imparting a rich flavor.
2. Onion, finely chopped (1)
   • Adds sweetness and depth to the sauce as it cooks down.
3. Garlic, minced (2 cloves)
   • Further enhances the sauce with a robust, aromatic flavor.
4. Crushed Tomatoes (1 can, 28 ounces)
   • Forms the base of the sauce, providing a rich tomato flavor and texture.
5. Chicken or Vegetable Broth (2 cups)
   • It adds moisture and depth to the sauce, helping to cook the pasta evenly.
6. Dried Oregano (1 teaspoon)
   • It infuses the sauce with a classic Italian flavor.
7. Dried Basil (1 teaspoon)
   • Complements the oregano, adding a sweet and savory note to the sauce.
8. Red Pepper Flakes (1/2 teaspoon, optional)
   • Adds a hint of heat to the sauce, which can be adjusted based on your spice preference.
9. Pasta (12 ounces)
   • The main carbohydrate of the dish. Choose a shape like penne or fusilli that holds sauce well.
10. Heavy Cream (1/2 cup)
    • Adds richness and a creamy texture to the sauce, balancing the acidity of the tomatoes.
11. Grated Parmesan Cheese (1/2 cup)
    • Enhances the creaminess and adds a nutty, savory flavor to the finished dish.
12. Fresh Basil, chopped (for garnish)
    • Provides a fresh, vibrant finish to the dish, adding color and an additional layer of flavor.

Optional Additions and Variations

• Mozzarella Cheese: Add towards the end of cooking for extra cheesiness.
• Spinach or Kale: Stir in during the last few minutes of cooking for added nutrition.
• Vegetarian Meatballs or Mushrooms: For a vegetarian option.

How To Make One Pot Sausage Meatball Pasta

Step 1: Prepare the Sausage Meatballs

1. In a large mixing bowl, combine the Italian sausage, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper.
2. Mix the ingredients thoroughly until well combined.
3. Form the mixture into small meatballs, about 1 inch in diameter. Set aside.

Step 2: Cook the Meatballs

1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
2. Add the meatballs to the skillet and cook until browned on all sides. This should take about 5-7 minutes.
3. Once browned, remove the meatballs from the skillet and set them aside. They do not need to be fully cooked at this stage, as they will finish cooking later.

Step 3: Prepare the Sauce

1. In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Pour in the crushed tomatoes and broth, stirring to combine.
4. Add the dried oregano, dried basil, and red pepper flakes (if using). Stir well.
5. Bring the sauce to a simmer.

Step 4: Cook the Pasta

1. Once the sauce is simmering, add the pasta to the pot.
2. Return the meatballs to the skillet, nestling them into the sauce and pasta.
3. Cover the skillet and cook for about 15-20 minutes, stirring occasionally, until the pasta is al dente and the meatballs are cooked through.

Step 5: Finish the Dish

1. Stir in the heavy cream and grated Parmesan cheese, making sure everything is well combined.
2. Cook for an additional 2–3 minutes, until the sauce is creamy and heated through.

Step 6: Serve

1. Garnish with freshly chopped basil.
2. Serve hot, with extra Parmesan cheese on the side for those who love an extra cheesy touch.

How long does it take to bake meatballs?

Professional Advice

Sear the Meatballs Well: To create a rich taste and make sure the sausage meatballs stay together while boiling in the sauce, brown them well.

Deglaze the Pot: After the onions and garlic are sautéed, scrape off any browned pieces from the pot’s bottom with a splash of the beef stock. These pieces give the food a deep taste.

Check Pasta Doneness: To make sure the pasta doesn’t overcook, begin monitoring it a few minutes ahead of time. Because pasta will continue to absorb the sauce after you take it off the stove, aim for al dente.

How to Keep Leftovers

Leftovers keep for up to three days in the refrigerator when stored in an airtight container. Reheat till hot in the oven or microwave. Make sure it cools fully before putting it in a freezer-safe container to freeze. It is suitable for freezing for a maximum of two months. When ready to serve, reheat in the oven or microwave after letting it thaw overnight in the refrigerator.