Italian Style Pork and Oregano Sausage Meatballs
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Italian Style Pork and Oregano Sausage Meatballs

with Pesto Tomato Sauce and Mash


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.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

450 grams


225 grams

British Pork and Oregano Sausage Meat

(Contains Sulphites)

2 unit(s)

Garlic Clove

1 carton(s)

Tomato Passata

1 sachet(s)

Mixed Herbs

10 grams

Chicken Stock Paste

120 grams


32 grams

Fresh Pesto

(Contains Milk)

30 grams

Mature Cheddar Cheese

(Contains Milk)

Not included in your delivery

1 tsp


100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2946 kJ
Energy (kcal)704 kcal
Fat33.8 g
of which saturates13.4 g
Carbohydrate68.9 g
of which sugars14.5 g
Protein29.1 g
Salt3.63 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Baking Tray
Large Frying Pan
Potato Masher
Box Grater



a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

b) Chop the potatoes into 2cm chunks (peel first if you prefer).

c) Pour the boiling water into a large saucepan with 0.5 tsp salt.

d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins. 


a) In the meantime, roll the sausage meat into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw meat.

b) Pop the meatballs onto a baking tray and, when the oven is hot, bake on the top shelf until browned on the outside and cooked through, 10-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.


a) While everything cooks, peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the garlic and fry until fragrant, 1 min.

c) Stir in the passata, mixed herbs, chicken stock, sugar and water for the sauce (see pantry for amount).


a) Bring to a boil, then lower the heat and simmer until thickened slighlty, 4-5 mins.

b) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

c) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

d) Season with salt and pepper. Cover with a lid to keep warm.


a) Once your sauce has thickened, add the peas and cook for 2-3 mins.

b) Meanwhile, grate the Cheddar.

c) Add the pesto to the sauce and mix until well combined, then add the cooked meatballs and stir to coat.

d) Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.


Share the mash between your bowls.

Top with the Italian style meatballs and sauce.

Sprinkle over the cheese to finish.