Sausage Meatballs
with Tomato Sauce and Basmati Rice
In this recipe, we've given one of our customer favourites, honey roasted sausages, an Italian-inspired makeover by turning them into meatballs! Rolled into balls, and mixed together with a delicious red onion relish and panko breadcrumbs (which holds them together) these meatballs are a great thing to cook with the kids over a lazy weekend. Combined with a veg packed sauce, and finished off with a good sprinkling of chopped parsley, we’ve covered all bases when it comes to getting fussy eaters on your side! Fast family food at its finest!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4
British Honey Mustard Sausages
(Contains Sulphites, Mustard)
20
Caramelised Red Onion Relish
30
Panko Breadcrumbs
½
Chicken Stock Powder
150
Basmati Rice
1
Bell Pepper
150
Mangetout
1
Finely Chopped Tomatoes with Onion and Garlic
1
Flat Leaf Parsley
Not included in your delivery
300
Water for the Rice
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Slice open the sausage, remove the meat and discard the skin. Place the sausage meat in a mixing bowl and add the caramelized red onion relish and panko breadcrumbs. Season with a pinch of salt and pepper. Mix thoroughly with your hands, then form into four meatballs per person. Set aside on a plate. IMPORTANT: Remember to wash your hands and equipment a er handling raw meat.
Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add and dissolve half the stock powder, then stir in the rice, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.
Heat a drizzle of oil in a large frying pan on medium heat. When hot, add the meatballs and fry until browned all over, turning occasionally, 5-6 mins. TIP: Do this in batches to brown rather than stew the meatballs! Remove to a plate (keep the pan!) tTIP: Don't worry about the meatballs being cooked all the way through at this point, we will finish them o in the sauce later.
While the meatballs brown, halve the pepper and discard the core and seeds. Chop into small pieces. When the meatballs are out of the pan, add the pepper and cook, stirring occasionally, until so ened, 2-3 mins.
Add the mangetout, chopped tomatoes, water (see ingredients for amount)and remaining stock powder. Bring to the, stirring to dissolve the stock powder, then lower the heat to medium. Return the meatballs to the sauce. Simmer until they are cooked through, 7-9 mins. IMPORTANT: The meatballs are cooked when they are no longer pink in the middle.
Meanwhile, roughly chop the parsley (stalks and all). Stir half through the sauce. Season to taste with salt and pepper if needed. Fluff up the rice with a fork and divide between your plates. Top with the meatballs and sauce and finish with a sprinkling of remaining parsley. Enjoy!
