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Spicy Italian Sausage Meatballs with Harissa Tomato Sauce

A quick and delicious recipe for spicy Italian sausage meatballs paired with a bold harissa-infused tomato sauce, perfect for busy weeknights and family dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound spicy Italian sausage (pork or turkey)
  • ½ cup breadcrumbs (panko preferred) For extra crunch
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley (or dried if unavailable)
  • 1 large egg
  • 2 cloves garlic, minced
  • Salt and pepper to taste
For the Harissa Tomato Sauce
  • 1 can 28 oz crushed tomatoes The base of your flavor explosion
  • 2 tablespoons harissa paste Adjust based on spiciness preference
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish For aesthetic appeal

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, combine the spicy Italian sausage, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, salt, and pepper. Mix until well combined.
  3. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
Baking
  1. Bake the meatballs for about 20 minutes or until golden brown.
Sauce Preparation
  1. In a saucepan over medium heat, add the olive oil and diced onion. Sauté until the onion is translucent, about 5 minutes.
  2. Add the minced garlic and cook for an additional minute.
  3. Stir in the crushed tomatoes and harissa paste, bringing the mixture to a simmer. Season with salt and pepper to taste. Let it simmer for about 10 minutes.
Combine and Serve
  1. Once your meatballs are done, gently place them into the sauce. Let them simmer together for another 5 minutes.
  2. Serve hot, garnished with fresh basil.

Notes

Feel free to substitute the harissa for another spice paste or sauce for a different twist. Leftovers can be stored in an airtight container in the fridge for up to 3 days.