Time for the kids to get stuck in! Squeezing the meat out of the sausage skins is great fun. The sauce requires a little time for the flavours to develop so make that first. Adult supervision required to fry the meatballs and to make sure younger children do not put their fingers in their mouth with raw meat on.
This recipe has been developed especially for Rangemaster by Product Training Manager, Lindsey Payne.
- 300g good quality pork sausage (about 4 large)
- 1 small onion grated
- 1 carrot finely grated
- 50g Parmesan finely grated, plus extra to serve
- 1 tbsp dried oregano
- 1 medium egg
- 1 tbsp vegetable oil for frying
- 500g lean beef mince
Makes 24 meatballs
- 1 tablespoon olive oil
- 1 teaspoon Lazy garlic
- 1 carton of passata
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 tablespoons tomato puree
- Medium saucepan, spatula
- Large frying pan, tongs
- Large mixing bowl
- Tablespoon and teaspoon
- Wash your hands and pop on an apron. Place all the ingredients for the sauce into the saucepan. Bring to a boil and once boiling turn down and simmer very gently for around 30 minutes while you make the meatballs
- Take the large bowl and squeeze all of the sausage meat out of the sausage skins, discard the skins
- Add the mince, herbs, parmesan, grated carrot and onion and the egg, season with some black pepper
- Squish everything together with your hands until completely mixed.
- Divide the mix into 4 roughly equal pieces then divide each piece into 6 small ones, roll each small piece into a small meatball (about the size of a whole walnut) and place them on a plate. Don’t be tempted to make them too big for they will take a lot longer to cook
- Heat the oil in a large frying pan and, working in batches, brown the meatballs on all sides then pop them into the sauce
- continue to simmer the sauce with the meatballs in for 15 mins, stirring very gently until the meatballs are cooked through.
- Serve with rice or cooked spaghetti, extra grated Parmesan