spaghetti and meatballs (my cheater's version)
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 Italian sausages
  • 1 clove of garlic, minced
  • 1 can cherry tomatoes (or favorite bottled sauce)
  • extra-virgin olive oil
  • spaghetti
  • Parmesan cheese, grated
  • parsley, chopped (optional)
  1. Bring a large pot of salted water to a boil. Add spaghetti and follow packet cooking instructions. While pasta is cooking, take a sharp knife and run it down the length of the sausage. Remove casing and repeat with the other sausage. With clean hands, pinch off roughly 1-inch thickness of meat and roll into a ball. Repeat process.
  2. Add a splash of olive oil in a frying pan and over medium-high heat, add meatballs. Move meatballs around to make sure all are evenly browned; this should only take 5 or so minutes as they are tiny. Add garlic then cherry tomatoes. Let the tomatoes bubble away – this will further cook the meatballs.
  3. Drain pasta and add back to the pot. Pour in meatballs with tomato sauce and give a gentle stir. Serve in bowls or plates and top with cheese and parsley.
  4. The Culinary Chase’s Note: If you do find time to make the meatballs from scratch, check my recipe. Enjoy!
Recipe by The Culinary Chase at