My latest craze is for the laziest meatball in the world, and uses a very simple shortcut – sausages. Sausages provide an already flavoured portion of moist, delicious meaty goodness. All you have to do is squeeze them out of their casings into little oblong blobs and you’re good to go.
It should go without saying that you need a good sausage for this recipe, not one of those low meat high extras type. My current favourite are these Sicilian inspired ones, and in fact all the ones from the TTD range that’s I’ve tried so far have been tasty. I’ve not tried it, but I would also imagine that a lamb or beef option would be equally good. Just keep a look out for ones with a nice clean ingredients dec.
This freezes and reheats exceptionally well, so I usually make double (or sometimes triple!) quantities so there are a few extra portions for the fridge. It’s also great to take for lunch as it’s a full meal in itself, so you don’t need to worry about extra veg.
- 1 onion
- 3 cloves of garlic
- One each of at least 4 of the following: carrot, turnip, leek, courgette, sweet potato, handful of cabbage leaves, handful of frozen peas, stick of celery, tin of beans/lentils (not paleo!). It’s a good one for using up all those random bits at the bottom of the fridge.
- 1 tin of tomatoes, chopped
- 1tbsp tomato purée
- Generous splash of red wine (optional)
- A few fresh herbs – basil, thyme and oregano all work well
- 6 good quality sausages
Chop up your onion and fry gently in a decent sized saucepan. While you’re waiting for it to go soft and translucent, chop everything else into similar sized chunks, then add to the pan. Crush your garlic and throw that in as well. Leave anything leafy out for now.
When all your veg has softened slightly, add in the tomatoes, purée, wine and herbs. Heat to a gentle simmer.
Make a small slit at the end of each sausage to open the casing, then gently pinch and squeeze out meatball sized pieces – I usually make 5 meatballs per sausage. As you get each pieces out of the casing just gently roll it into a ball and place in your simmering pan of veg. You might need to add a bit of water if you don’t have enough to cook everything once the meatballs are added.
Once all your sausages are in meatball form, let the stew simmer for 20-30 minutes.
It makes a full meal on it’s own, but is extra tasty with a bit of cheese on top. Mozzarella works particularly well…