Sweet and sour meatballs recipe

CLICK TO RATE
(19 ratings)

www.goodtoknow.co.uk has lots of quick and easy food recipes like these meatballs in sweet and sour tomato sauce from Woman's Weekly. Find out more recipes at www.goodtoknow.co.uk

  • healthy
Serves4
Cost RangeCheap
Nutrition Per PortionRDA
Calories484 Kcal24%
Fat18 g26%
Saturated Fat6g g30%

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

WEIGHT CONVERTER

to

Method

  1. 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.
  2. Meanwhile, to make the meatballs: Slit the skin on each sausage and pull out the meat, breaking each sausageinto 6 rough pieces.
  3. Purée the sauce through a sieve into a jug, or use a stick blender, then add the vinegar, sugar, spice and seasoning.
  4. 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.
  5. 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.
  6. Woman's Weekly cooker editor Sue McMahon's tip: Use good-quality sausages with a high-meat, low-fat content for the best flavour.
  7. 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.

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies