Who would bother making meatballs from scratch when these sausage ones are so tasty?
- 450g pork sausages (high meat content)
- 1 small bunch fresh rosemary, finely chopped
- 1 tablespoon olive oil
- 1 red onion, chopped
- 1 small bunch fresh basil
- 2 garlic cloves, peeled
- 2 tins of tomatoes
- 1 teaspoon dried oregano
- 1 pinch dried chilli flakes
- 2 balls mozzarella cheese
- 2 tablespoon Parmesan cheese, grated
- 1 bag spinach
- salt and pepper
- Split the sausage skins and divide each sausage into 4 small meatballs. Wet hands help this process.
- Roll the meatballs in the chopped rosemary.
- Meanwhile gently fry the onion in olive oil on a low heat until soft and sweetened. Add the chopped stalks of fresh basil along with the peeled whole cloves of garlic and fry for a few more minutes.
- Pour in the two tins of tomatoes, with dried oregano and a pinch of chilli flakes. Let it come to the boil and turn down to simmer.
- Cook long and slow to get the best flavour. It will be ready when it has reduced a little and has a good rich texture.
- While the tomato sauce is cooking fry the meatballs, shaking the pan to brown them all over. Then add them carefully to the sauce to cook all the way through. This should take about 10 minutes.
- Check one or two meatballs are cooked through, then remove from the heat.
- Rip the mozzarella into pieces, place on top of the sauce and leave to warm through for 5 minutes.
- Serve on a bed of fresh spinach leaves, which will wilt under the heat of the sauce and top with torn fresh basil leaves.
Both the tomato sauce and the meatballs keep perfectly in the freezer, just store them separately and you’re prepared for next time you need a quick meal.
Per serving this recipe contains 41.9g fat, 33.7g protein and 7.3g carbs.