Linguine and Meatballs

Prep:

10 m

Cook:

15 m

Ready in:

25 m

Yum

A much easier and quicker way to cook classic meatball – replace ground pork with Italian sausage!

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Servings: 4

Hot Italian sausage

1 lb., loose, removed from casings

Olive oil

2 tbsp., plus more for serving

Linguine pasta

12 oz., broken into half

Low sodium chicken broth

2 cups

Marinara sauce

1 ¼ cups

Fresh basil

for serving

Parmesan cheese

freshly grated, for serving

Mozzarella cheese

½ lb., sliced thinly

Using the sausage, form 16 1 ½-inch meatballs.
Prepare a large skillet and heat it over a high heat.
Add olive oil and meatballs.
Sear and when the meatballs release from the skillet, cook for about 2 minutes per side.
Add the next three ingredients (from linguine to marinara sauce), bring the mixture to a boil, and cook for about 7-8 minutes, stirring continuously, until the noodles are al dente.
Drizzle with olive oil, garnish with basil and parmesan, and serve immediately.
If you want to, top the dish with mozzarella and put into a broiler for 3 to 4 minutes or until the cheese is golden and bubbling.

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