Sausage meatball stew

Sausage meatball stew
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, simmering time 30 min

Meatball stew is served on a bed of polenta to create the ultimate comforting midweek meal. We reccommend enjoying this Italian-inspired recipe alongside a glass of red wine.

Nutrition: per serving

Calories
490kcals
Fat
30.3g (10g saturated)
Protein
23.4g
Carbohydrates
23.5g (11.2g sugars)
Fibre
7.9g
Salt
1.5g
Calories
490kcals
Fat
30.3g (10g saturated)
Protein
23.4g
Carbohydrates
23.5g (11.2g sugars)
Fibre
7.9g
Salt
1.5g

Ingredients

  • ½ tbsp olive oil, plus extra for frying
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 x 400g tins chopped tomatoes
  • 75ml red wine
  • 6 British free-range sausages or 400g sausagemeat
  • 15g bunch oregano, leaves picked and finely chopped
  • 400g tin cannellini beans, rinsed and drained
  • Handful basil leaves, roughly chopped

To serve

  • Cooked polenta or rice and grated parmesan (optional)

Method

  1. Heat the ½ tbsp oil in a large heavy-based saucepan and fry the onion and garlic for 7-8 minutes until softening. Remove half the onion/garlic mix and put into a mixing bowl. Add the chopped tomatoes and red wine to the pan, bring to a simmer and cook for 20 minutes.
  2. Meanwhile, slit the sausage casings and squeeze the meat into the onion bowl. Add the oregano and a pinch of salt and pepper. Roll the mixture into 3-4cm balls and set aside on a tray/plate.
  3. Hear another splash of oil in a frying pan and brown the balls all over for about 5 minutes.
  4. After cooking the sauce for 20 minutes, season it with salt and pepper, add the meatballs and cook for 5 minutes more. Stir in the cannellini beans and basil, then heat for 3-4 minutes until warmed through. Serve on a bed of cooked polenta or steamed rice with a scattering of parmesan, if you like.

delicious. tips

  1. If you’re short of time use readymade meatballs or a veggie alternative such as Quorn meatballs and omit step 2.

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