Sausage Sage Meatballs with Tortellini

It is getting to be that time of year when I am constantly breaking out my dutch oven. I use it so often to braise meats, make soups and stews and so much more. It is also so fantastic for making one pot complete meals like these sausage sage meatballs with tortellini. One pot wonders are my favorite for two reasons. First and foremost, since I hate doing dishes it makes clean up so much easier. Secondly, the flavors all build together in the pot. In this case, the meatballs made the most fantastic, flavorful base.

The mixture for the sausage sage meatballs was really simple. The key item, which I made ahead over the weekend, was the roasted garlic. It brought so much flavor to the whole dish.
That glorious mixture yielded 18 sausage sage meatballs about the size of my palm. Then it was time to build the dish. I browned the meatballs first for that big flavor base I mentioned. Then I removed them to sauté my mushrooms and aromatics. You guessed it, the aromatics included more roasted garlic. Roasting it made it sweeter and really brought out its flavor.
I poured in red wine, crushed tomatoes and chicken stock to make the yummy sauce. Then I returned those sausage sage meatballs back to the pan and let it all simmer together for half an hour. I love building dinners like this with all of the layers of flavor and texture.
After that gorgeous sauce simmered, I brought it back up to a low boil and added my cheesy tortellini. Instead of absorbing water, it absorbed that flavorful sauce. It became tender after about 7 minutes and that was all there was to it.

I scooped the sausage sage meatballs, tortellini and sauce into pretty bowls. Then I sprinkled lots of asiago cheese on top to really bring the dish over the top. Oh my goodness, it was just the Italian one pot comfort I needed this week. Hope you all love it too! xoxo

Sausage Sage Meatballs with Tortellini
Sausage Sage Meatballs with Tortellini

SaveSave

SaveSave

SaveSave

5 from 2 votes
Sausage Sage Meatballs with Tortellini
Sausage Sage Meatballs with Tortellini
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Main Course
Servings: 6
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE MEATBALLS
  • 1 pound ground sweet Italian sausage
  • 1/4 cup seasoned breadcrumbs
  • 1 whole egg
  • 1 tablespoon fresh sage coarsely chopped
  • 2 cloves roasted garlic mashed *see note
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
FOR THE ASSEMBLING THE DISH
  • canola oil as needed to coat the bottom of the dutch oven
  • 1 dash olive oil
  • 1 tablespoon butter
  • 8 ounces white mushrooms thinly sliced
  • 1 whole onion diced small
  • 3 cloves roasted garlic *see note
  • 1 teaspoon fresh sage coarsely chopped
  • 1/3 cup red wine
  • 1 can crushed tomatoes 28 ounce size
  • 3 cups chicken stock
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1 package fresh tortelini 20 ounces
  • freshly grated asiago cheese for topping
Instructions
  1. First, make the meatballs. Combine the ground sausage, breadcrumbs, egg, sage, roasted garlic, salt and pepper in a bowl and mix it all together well with your clean hands. Form the mixture into little meatballs about the size of the palm of your hand and lay them out on a plate. Then it's time to put this dish together. Heat the canola oil, olive oil and butter together in a sturdy dutch oven over medium high heat. Brown the meatballs for about 3 minutes on each side, then remove them to a plate and set them aside.
  2. Add the mushrooms to the pan next and let them start to soften for a couple of minutes. Then add the onion, roasted garlic and sage and let them become fragrant and translucent for another minute or so. Pour in the wine and scrape up any brown bits, then pour in the crushed tomato and chicken stock. Return the meatballs to the pot and season it all with generous pinches of salt and pepper. Bring it to a boil, then cover the pot and reduce it to a simmer. Let it simmer for 30 minutes.
  3. When the 30 minutes are up, uncover the pot and bring it back up to a low boil. Stir in the tortellini and let it cook for about 6-7 minutes, until tender. Scoop out generous helpings into pretty bowls and top them all off with a good sprinkling of asiago cheese. Enjoy!!
Recipe Notes

*to roast a head of garlic, pre-heat the oven to 375. Cut off the top of the heat of garlic to expose the tops of the cloves. Drizzle the top with olive oil and sprinkle a little salt on top. Wrap it in foil and roast it for an hour. When it is done, keep it wrapped up and in the refrigerator to use it as you need it!

Sausage Sage Meatballs with Tortellini
Sausage Sage Meatballs with Tortellini

SaveSave

SaveSave

20 thoughts on “Sausage Sage Meatballs with Tortellini”

Leave a Reply

Your email address will not be published. Required fields are marked *