Recipes Ingredients Meat & Poultry Pork Recipes 30-Minute Spaghetti and Meatballs 3.3 (67) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 14, 2022 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Servings: 4 Turn sausages into tasty meatballs without additional ingredients or mixing. Ingredients Coarse salt and ground pepper 1 ½ pounds sweet or spicy Italian sausage 1 teaspoon extra-virgin olive oil 1 medium yellow onion, diced small 2 cans (28 ounces each) whole peeled tomatoes 1 pound spaghetti Directions Set a large pot of salted water to boil. Remove sausage meat from casings and roll into 24 balls. In a large saucepan or Dutch oven, heat oil over medium-high. Add sausage and cook until browned all over, about 5 minutes. Using a slotted spoon, transfer meatballs to a plate. Add onion to pan and cook, stirring frequently, until softened, about 5 minutes. Add tomatoes, breaking them up as you go, and season with salt and pepper; bring sauce to a boil and cook 5 minutes. Add pasta to water and cook according to package instructions. Meanwhile, add meatballs to sauce and rapidly simmer until sauce is slightly thickened, about 7 minutes. Drain pasta, then toss with remaining sauce and meatballs. Cook's Notes For a variation, try this recipe with fresh chicken or turkey sausages. To make Spinach and Meatball Calzones another night, reserve 8 meatballs and 1 1/2 cups sauce. Rate it Print