Sweet and sour meatballs recipe

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serves: 4
Cost: cheap

Nutrition per portion

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

    Top tip for making Sweet and sour meatballs

    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.

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