Sweet and sour meatballs Recipe

(17 ratings)
Sending your rating

serves:

4

Cost:

cheap

Total Time:

00:00

Prep:

00:00

Cooking:

00:00

Nutrition per portion

RDA
Calories 484 kCal 24%
Fat 18g 26%
  -  Saturates 6g 30%

These flavoursome meatballs in a sweet and sour tomato sauce are delicious with any pasta – cheap and easy too!

Ingredients

  • For the meatballs
  • 400g (14oz) pack sausages. (We used Irish pork and herb sausages)
  • For the sauce
  • 1 small onion, peeled and finely chopped
  • 1 clove garlic, peeled and finely chopped
  • 1tbsp olive oil
  • Knob of butter
  • 2tbsp chopped fresh parsley
  • 400g can plum tomatoes
  • 1tbsp red wine vinegar
  • 1 level tbsp caster sugar
  • Good pinch of ground cinnamon
  • Salt and freshly ground black pepper
  • To serve
  • 250g (8oz) dried tagliatelle, or your favourite pasta

Method

  • To make the sauce: Put the onion, garlic, oil and butter in a heavy pan and cook over a low heat for 5 mins, stirring occasionally to soften but not brown the onion. Add the parsley and tomatoes and cook for about 15 mins, stirring occasionally.

  • Meanwhile, to make the meatballs: Slit the skin on each sausage and pull out the meat, breaking each sausageinto 6 rough pieces.

  • Purée the sauce through a sieve into a jug, or use a stick blender, then add the vinegar, sugar, spice and seasoning.

  • Fry the chunks of sausage meat for 5 mins in a frying pan (no oil needed). Drain off any excess fat. Pour the tomato sauce into the pan and cook, covered, for 10 mins. If the sauce becomes too thick, add a little water.

  • Meanwhile, cook the pasta according to directions on the pack. Serve the meatballs in the sauce on the pasta. Sprinkle with more chopped parsley. Serve with salad and freshly grated Parmesan.

  • Woman’s Weekly cooker editor Sue McMahon’s tip: Use good-quality sausages with a high-meat, low-fat content for the best flavour.

  • How to freeze: Cool the sauce, pack into a tub, seal, label and freeze. Use within 3 months. Thaw in the fridge.

Video of the Week

More Recipe Ideas

Top Tip

Use good-quality sausages with a high-meat, low-fat content for the best flavour. How to freezeCool the sauce, pack into a tub, seal, label and freeze. Use within 3 months. Thaw in the fridge.