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Speedy Italian Meatballs

Speedy Italian Meatballs

with Smoked Tomato Linguine

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There’s a reason why spaghetti and meatballs is typically a Sunday night dinner—it takes hours to make! This version uses Italian sausage as a meatball shortcut, eliminating extra prep while adding delicious flavor. Smoky paprika gives this marinara a unique kick.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

1 unit


9 ounce

Sweet Italian Pork Sausage

6 ounce



1 box

Diced Tomatoes

1 teaspoon

Smoked Paprika

1 teaspoon

Dried Thyme

¼ cup

Parmesan Cheese


Not included in your delivery


Kosher Salt

2 teaspoon

Olive Oil



½ teaspoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories851 kcal
Energy (kJ)3561 kJ
Fat38 g
Saturated Fat14 g
Carbohydrate94 g
Sugar18 g
Dietary Fiber8 g
Protein40 g
Cholesterol89 mg
Sodium1132 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and finely dice the onion. Peel, then finely dice the carrot.


Start the marinara: Heat a drizzle of oil in a large pan over medium heat. Add the carrot and onion and cook, tossing, for about 5 minutes, until softened. Season with salt and pepper.


Meanwhile, remove the sausage from the casings; discarding the casings. Wet your fingers, then form the sausage into Tablespoon-sized meatballs. Add the linguine to the boiling water and cook for 9-11 minutes, until al dente, drain.


Add the tomatoes and 1 cup water to the pan with the veggies and bring to a boil. Add ½ teaspoon sugar and half the smoked paprika (or more if you prefer a smokier flavor) to the pan. Season generously with salt and pepper. Reduce to a low simmer.


Heat a drizzle of oil in another large pan over medium-high heat. Add the sausage meatballs to the pan and cook for 6-8 minutes, rotating to brown on all sides. When finished, add them to the marinara.


Toss and serve: Add the linguine, thyme, and half the parmesan cheese to the marinara. Toss for 1-2 minutes, until thoroughly combined and heated through. Serve the speedy Italian meatballs with smoked tomato linguine, garnished with the remaining parmesan cheese and enjoy!