Thursday, 27 August 2015

Breadcrumbed sausagemeat meatballs with tomato sauce recipe

This recipe came about when I saw a pack of pork sausagemeat on
Breadcrumbed meatballs 
special offer at Booth's supermarket - only £2 for 450g. It seemed too good a price to pass by even though I don't have a go-to sausagemeat recipe. I vaguely entertained thoughts of baking a meatloaf, but it turned out that Dave's not keen. So I resorted to Googling instead and saw meatballs recommended on many websites - all with different variations on the theme. It sems as though everyone has their own traditional recipe and none are exactly the same. I switched off my tablet and went mostly by instinct, starting (as most of my savoury recipes do) by frying half an onion!

Splash of rapeseed oil
1/2 large onion, finely diced
1 clove garlic, finely diced or crushed
450g pork sausagemeat
2 tbsp dried mixed herbs
Salt and pepper

Plain flour
1 egg, beaten

Splash of rapeseed oil
Other 1/2 large onion, finely diced
1 clove garlic, finely diced or crushed
1/2 red pepper, diced
400g tin chopped tomatoes
Good splash of white wine
1 tbsp tomato puree
1 stock cube
1 tbsp dried parsley
Salt and pepper

Heat the oil in a saucepan and add the first 1/2 onion and clove of garlic. Cook over a gentle heat until the onion is softened but not browned. Put the onion and garlic into a large mixing bowl and leave to cool.

Repeat the above with the other half onion and garlic clove, but when onion has softened, leave it in the saucepan! Add the red pepper and cook for a few minutes.

Add the tinned tomatoes, wine, tomato puree, crumbled stock cube, parsley and seasoning to the saucepan. Stir well to combine, then bring briefly to the boil. Lower the heat and leave to simmer gently, stirring occasionally to prevent sticking. Sauce should reduce by about a third to a lovely thick, rich texture. If it ready before the meatballs are cooked, temporarily remove from heat then reheat just prior to serving.

Preheat the oven to about 200c and grease a baking sheet.

Return to the onion in the mixing bowl. Add the sausagemeat, mixed herbs and seasoning. Mix everything together with your hands until well combined.

Divide the mixture into eight and shape into balls.

Put the flour, egg and breadcrumbs onto separate deep plates or wide bowls.

Wash and dry your hands, then dust them with flour. This might help to prevent the meatballs sticking to your hands.

Roll each meatball in flour, then egg, then breadcrumbs. Place on the
baking sheet.

Bake meatballs at about 200c for 30-35 minutes until breadcrumbs are golden and meat is cooked through.

Serve meatballs placed on top of spoonfuls of tomato sauce.

The meatballs and the sauce were both very good and I will definitely cook this again. What I hadn't really considered was quantity, so ended up with far too much! The recipe above will happily serve four! Therefore, we discovered that leftover cooked breadcrumbed meatballs are also excellent, in thin slices, served cold with a salad for lunch next day!

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