Sausage meatballs with linguine

  • Portion size: Serves 4
  • Takes 20 minutes to make, 30 minutes to cook
  • Difficulty: easy

The heat of the rich tomato sauce cooks the meatballs and infuses them with flavour. Toss through linguine for a just-about-perfect midweek meal recipe.

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Ingredients

  • 450g British free-range sausagemeat
  • 1 garlic clove, finely chopped
  • 50g breadcrumbs
  • 1 tsp Dijon mustard
  • 1 tbsp tomato ketchup
  • 1 tsp dried oregano
  • 300g linguine (or spaghetti if you prefer)
  • Grated parmesan and fresh basil leaves to serve

For the tomato sauce

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 400g tin chopped tomatoes
  • 1 tsp dried oregano
  • 125ml red wine
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Method

  1. Put the sausagemeat, garlic, breadcrumbs, mustard, ketchup and oregano in a large bowl with a good pinch of salt and pepper. Mix everything together thoroughly.
  2. Wet your hands in cold water, then take a teaspoonful of the mixture and roll into a small ball. Repeat with the remaining mixture, putting the balls on a large tray. Chill for 15 minutes.
  3. For the tomato sauce, heat a large saucepan over a medium-high heat, add the olive oil and fry the onion for 3 minutes, then add the garlic and fry for 1 minute. Add the tomatoes, oregano and wine and bring to the boil. Reduce the heat, then leave to simmer for about 15 minutes or until the sauce thickens. Season to taste.
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  5. Stir the meatballs into the sauce, then bring the sauce back to the boil and simmer for 15 minutes until the meatballs are cooked through. Skim off any excess fat/oil.
  6. Cook the pasta according to the packet instructions. Drain, then toss with the meatballs. Sprinkle with the parmesan and basil leaves to serve.

Nutrition

  • 659kcals Calories
  • 25.7g (8.4g saturated) Fat
  • 27.2g Protein
  • 75.9g (8.6g sugars) Carbs
  • 5g Fibre
  • 2.7g Salt

Make Ahead

Freeze the uncooked meatballs in sealed bags for up to three months. Defrost completely in the fridge before cooking as in the recipe.

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