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Danielle Rose

30-Second Meatballs

Posted by Danielle Rose on January 12, 2015
30-Second Meatballs

I’ve done it! I have officially found one of the most simple and satisfying mid-week meals on the planet that also just happens to be incredibly delicious! Imagine getting homemade spaghetti and meatballs on the table in 10 minutes. Sure, that can maybe be accomplished with frozen, store-bought meatballs, but I’m talking fresh meatballs today, and these ones take all of 30-seconds to prepare! I know I sound crazy but I kid you not, these babies take all of 30-seconds, maybe even less! No added ingredients, no mixing, no rolling.

So how in the world was I able to create these miracle meatballs? The answer is so incredibly simple you’ll wish you had had this trick in your back pocket for years! The tastiest and speediest meatballs have been right under your nose all along and just may be sitting in your fridge right now. My secret ingredient for 30-second meatballs is using store-bought, fresh Italian sausages! Think about it, by just snipping a hole in the end of the sausage casing, you can easily squeeze out small pieces of sausage directly into a hot pan. Thanks to the shape of the sausage, the pieces will naturally form little balls, creating perfect little meatballs without any of the repetitive prep work! To save myself even more time on the most hectic of days, I like to toss my spaghetti with Sun-Dried Tomato & Oregano Salad Dressing, which takes all of 2 minutes to reheat with the pasta and has a great zesty flavour to compliment the richness of the sausage meatballs. Spaghetti and meatballs in 10-minutes? I told you it could be done!

Get These

  • 1 tbsp olive oil
  • 3 fresh Italian sausages
  • 220 g spaghetti
  • ¼ cup Kraft  Sun-Dried Tomato & Oregano Dressing
  • 4 fresh basil leaves, chopped

Do This

  1. Add olive oil to a medium skillet and heat to medium-low heat.
  2. Snip one end of each of the sausage casings. Pinch out 1-inch sized balls of sausage directly into the hot pan. Cook for 8-10 minutes, or until evenly browned and cooked through. Remove from pan and set aside.
  3. While the meatballs are cooking, prepare the spaghetti according to package directions.
  4. In the same skillet that the meatballs were cooked in, add dressing and the cooked pasta. Toss to coat and reheat for 1-2 minutes. Serve immediately topped with the meatballs and basil.


30-Second Meatballs
  • This recipe serves 4