Nici Wickes' quick and easy meatballs for two

You'd be hard pressed to find a homemade meatballs recipe that's quicker or easier to make than this one! Pinch the ground meat out of sausages to create meatballs that taste just as good as if you'd made them from scratch.

By Nici Wickes
  • 20 mins cooking
  • Serves 2
  • Print
For more ideas for cooking in small households, check out our collection of 16 delicious recipes that are perfect for one or two people.


  • 200 g pasta, use penne or spaghetti
  • Splash of olive oil
  • 2-4 sausages (see note)
  • 1 onion, diced
  • 400 g crushed tomatoes
  • Pinch of salt, pepper and sugar
  • 1/4 cup Parmesan or pecorino cheese, grated
  • 1/4 cup parsley, chopped


  • 1
    Put the pasta on to cook in plenty of salted water. Most dry pasta is ready in 12-15 minutes so you can make your sauce while it cooks!
  • 2
    Heat the oil in a pan, then pinch off small meatballs from the sausages, leaving the casing behind. Add the onion and sauté until softened. Pour in the crushed tomatoes, another splash of olive oil, then simmer until thickened – about 8-10 minutes. Taste for seasoning, adding a pinch of salt, pepper and/or sugar as needed.
  • 3
    Drain the pasta, reserving ¼ cup of pasta water. Add the pasta and reserved water to the meatball/tomato sauce, then toss.
  • 4
    Serve straight from the pan, garnished with cheese and parsley.


Try to find coarsely-ground sausages – I use L'Authentique, but ask your butcher to make you some.

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