Part 0800.0005

[bluekarin]

Watched it this morning (Channel 4 (I think)) at about 9.30am. Not sure if it's the first one but he did a recipe for meatballs with spaghetti where he used the meat from sausages and poached them in the tomato sauce! I shall try it out tonight and see how it goes with the family. My YD doesn't really like meatballs, but she does like sausages so fingers crossed she'll like it.

 

Recipe below if you are interested

 

Meatballs and pasta

Serves 4 approx

2 white onions

4 x 400g tins of tomatoes

1 bulb of garlic (skinned)

2 vegetable stock cubes

1 handful of fresh basil

1 tsp fennel seeds

2 garlic cloves

1 red chilli

6 Cumberland sausages

400g spaghetti

1. For the sauce: Chop the onions into quarters and place in a large saucepan with the tins of chopped tomatoes, the garlic bulb and stock cubes and simmer for 40 minutes until the onions are soft. Leave to cool for 30 minutes and then add a great big handful of fresh basil (or a few tsp of pesto if you have not got any fresh basil). Then, using a stick blender whizz it up until smooth. Freeze or keep in the fridge.

2. For the meatballs: Using a pestle and mortar bash your fennel seeds to release the flavour. Crush your garlic and chop the chilli and place into a bowl. Using a pair of scissors cut the sausages out of their skin and add to the bowl. Mix this altogether and then divide into smallish balls. Place the meatballs into your previously made pasta sauce and simmer for 10-15 minutes until the meatballs are cooked. Meanwhile, cook the pasta according to packet instructions.

[Cinnamon]

I often make sausage meatballs,but I do brown them quickly first,as I prefer the outside to be a bit crunchy .

Very popular with all the family

[bluekarin]

I usually do them with mince (either lamb or beef) and brown them. This way just sounds a little better for you. Oh, and the ouch! factor from browning meatballs is somewhat reduced