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