Sausage and spring onion meatball pasta

Sausage and meatball pasta
Average rating: 3 out of 5 star rating

Make your own sausage and spring onion meatballs and serve with tomato sauce in this delicious spaghetti recipe.

  • Serves: 4

  • Costs: Cheap as chips

Ingredients

To make round meatballs, Marie Anchell, 40 from Hove in East Sussex says use an ice cream scoop. It gives you a perfect round shape and no messy hands.

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  • Forthe meatballs
  • 12 skinless sausages
  • 8 spring onions, roughly chopped
  • 2tbsp flat-leaf parsley, chopped
  • 1tbsp tomato ketchup
  • 1tbsp Worcester/Worcestershire sauce
  • 2 egg yolks
  • 100g breadcrumbs
  • Salt and pepper
  • Oil, for frying

For the sauce

  • 1tbsp olive oil
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 1 red chilli, de-seeded and finely chopped
  • 400g can chopped tomatoes
  • 200ml vegetable stock
  • Salt and pepper

To serve

  • 400g spaghetti
  • Parmesan cheese, grated
  • Basil to serve (optional)

Method

  1. To make the meatballs, place the sausages, spring onions and parsley into a food processor and pulse together until combined - make sure you don't over-process the mixture. Transfer to a large bowl with the ketchup, Worchester sauce and seasoning and mix together. Stir in the egg yolks and breadcrumbs and bind together with your hands.
  2. Shape the mix into 24 evenly sized small balls. Allow to chill in the fridge for up to an hour (or longer if time allows) to firm up.
  3. Heat a generous quantity of oil in a small sauté pan and shallow fry the meatballs over a gently heat for approximately 12-15 mins turning frequently, until golden brown and cooked through. Alternatively place the meatballs on a non-stick baking tray and bake in a hot oven (200°C, 400°F, gas mark 6) for 20-25 mins until brown and cooked through, turning occasionally.
  4. For the sauce, heat the oil in a pan and fry the onion, garlic and chilli gently for a few minutes to soften. Add the tomatoes and stock and bring to the boil. Reduce the heat and simmer for approximately 15-20 mins until cooked through and the sauce has thickened. Season to taste.
  5. Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Drain.
  6. To serve, divide the spaghetti between four plates/bowls and spoon the meatballs on top. Spoon the sauce evenly over and scatter with Parmesan to serve. Garnish with basil sprigs.

www.richmondsausages.co.uk

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

http://www.goodtoknow.co.uk/recipes/383040/Sausage-and-spring-onion-meatball-pasta