This recipe is based on one featured on 'Jamie At Home' the other week. Instead of buying minced pork and beef, mincing onions and other ingredients and then shaping them into meatballs, Jamie used sausage meat instead. This saves a lot of time and makes it particularly good for dinner after work on a weekday.
The sausage meat is already seasoned and prepared so all one needs to do is squeeze them out of the casing and roll them into little balls, ready to go. You need good quality pork and/or beef sausages for this. I used pork sausages that were 95 per cent meat. Above 80 per cent should do. Anything less would mean the remaining portions are made up of breadcrumbs and what-not, which will make the meatballs less 'meaty'.
Ingredients (serves 2):
4 sausages of your choice
1 small red onion, finely sliced.
Salt and pepper
A small tin of chopped tomatoes in juice (around 200-300g)
1 green pepper, diced
Spaghetti for two
1. Heat some olive oil and a small knob of butter in a heavy based pan. Gently cook the onions and peppers over medium heat till the onions are soft but not burned. While the onions are cooking, put the spaghetti into boiling water and cook according to pack instructions.
2. While those are cooking, unroll the sausage links and squeeze out the meat from the casings, rolling them into small balls around 1 inch in diameter. Heat some olive oil in another pan and brown the meatballs all over. Turn them occasionally to make sure they are cooked through, about 8 minutes.
3. In the pan with the onions and peppers, tip in the tinned tomatoes and heat for a minute or two, and then add the meatballs. Season with salt and pepper, turn the heat down and simmer the mixture. Drain the pasta and lay them out onto plates or bowls. Top with the meatballs and tomato sauce and serve immediately.
I added the green pepper since I had one that needed to be use. You could omit it and serve the dish with a side salad.