Sausage meatballs
Serves: 4
Takes: 25 mins
Calories per serving: 350
Fat per serving: 24g
6 free-range pork and leek sausages
A little olive oil (for frying)
1 onion, chopped
2 small courgettes, chopped into small pieces
1 garlic clove, crushed
700g jar passata (smooth tomato sauce you can buy from supermarkets, or make your own by passing tomatoes through a blender or mill)
2tbsp fresh or 1-2tsp dried oregano
Dash Worcester sauce
375g/13oz spaghetti
1. Squeeze the meat from the sausage cases and roll into small balls. Fry in batches in a little olive oil until brown, then set aside.
2. Fry the onion and courgettes for 5 mins or until softened. Stir in the crushed garlic and fry for a further minute before adding the passata, oregano and Worcester sauce.
3. Cook over a medium heat for 5 mins, then add the meatballs and cook for a further 5 mins, stirring occasionally, or until the meatballs are warmed through.
4. Meanwhile, cook the spaghetti according to the packet instructions. Drain, then stir into the meatball sauce. Serve immediately.
Top tip: To encourage the kids to eat their greens and boost their level of goodness, we've hidden the courgette in our sauce!
