Speedy pasta with meatballs


Freezer friendly

( 2 adults and 2 kids )

  •  wholewheat pasta
  • 2 canchopped tomatoes
  • 1 cubevegetable stock
  • 300 mlwater
  • 1 tbspdried oregano
  • 800 gramssausage
  •  salt
  •  pepper
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Here is the recipe for the quickest pasta and meatballs you can imagine! The meatballs were made from sausage meat - dead easy. This dish is intended for two days, and we'll use the leftovers as toppings on the tastiest crispy pizzas with tomato sauce and mozzarella. Enjoy.


1. Boil the pasta following directions on the packet.

2. Pop chopped tomatoes, vegetable stock, water and oregano into a pot or pan and slowly bring to the boil.

3. While the tomato sauce warms up, cut a hole in one end of the sausage. Push out cute little meatballs, and if needed shape them in the hollow of your palm. Let them simmer in the tomato sauce (the meatballs, not the palms!) until cooked through. This should take about 10-15 minutes, depending on the size of your meatballs.

4. Season the tomato sauce with salt and pepper to taste, and serve with the cooked wholewheat pasta. You can garnish with a little herbs, if you have some handy.

5. Enjoy!


If you have some extra time on your hands, you can fry the meatballs with a bit of olive oil for a few minutes, to give them a nice sear before you dump them in the sauce. Remember to save leftover meatballs and sauce for our crispy pizzas tomorrow.

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