Sausage meatballs
Recipe and image from What’s for Dinner? Slow Cooker by Sarah Rossi (HarperCollins, £22).
Sausage meatballs
Make a hearty dish of sausage meatballs and pasta – the perfect midweek meal.
Prep: 15 mins
Cook: 10 hrs
Total: 10 hrs 15 mins
In a slow cooker: 4-5 hours on high, 8-10 hours on low
Serves: 4
Ingredients
- 8 pork sauages
- 2 tsp sunflower oil (optional if frying)
- 2 x 400g tins chopped tomatoes
- 1 onion peeled and finely chopped
- 4 garlic cloves peeled and crushed
- 1 tsp caster sugar
- 1 tbsp tomato purée
- 1 tsp fennel seeds
- 1 tsp dried oregano
- 85g baby leaf spinach
Method
Step 1
Break or cut the sausages into meatball-sized pieces (if the skins start to come off, remove them entirely).
Step 2
Now, put the slow cooker pot (if it’s suitable for hob use) over a medium-high heat on the hob and add the sunflower oil and sausage pieces. Fry for 5-7 minutes, stirring occasionally, until crispy and golden. If the slow cooker pot is not suitable for hob use and you want to brown the sausages first, you’ll need to use a large frying pan here, then transfer the sausages to your slow cooker pot.
Step 3
Add the remaining ingredients for the slow cook to the sausages in the slow cooker pot, stir well, put the lid on and cook on high for 4-5 hours or low for 8-10 hours, or until the sausages are cooked through and the sauce is thick.
Step 4
Add the spinach and stir well until wilted, then serve over cooked pasta or mashed potatoes.
