Sausage meatball stew
- December 2016
- Serves 4
- 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.
- 30.3g (10g saturated)
- 23.5g (11.2g sugars)
- 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
- Cooked polenta or rice and grated parmesan (optional)
- 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.
- 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.
- Hear another splash of oil in a frying pan and brown the balls all over for about 5 minutes.
- 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.
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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