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

Italian Style Pork and Oregano Sausage Meatballs

with Pesto Tomato Sauce and Mash

Hey presto! This speedy Pronto Italian Style Sausage Meatballs is ready in under 25 minutes. Using herby oregano sausage meat makes the meatballs come together quickly to save time but still make a dinner that's full of flavour.

Tags:
Family Friendly
Allergens:
Cereals containing gluten
•Sulphites
•Milk

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
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

225 grams

British Pork and Oregano Sausage Meat

(Contains Cereals containing gluten, Sulphites May contain Soya, Celery, Sulphites, Cereals containing gluten, Milk, Nuts, Fish, Egg, Mustard)

2 unit(s)

Garlic Clove

1 carton(s)

Tomato Passata

1 sachet(s)

Mixed Herbs

10 grams

Chicken Stock Paste

120 grams

Peas

30 grams

Mature Cheddar Cheese

(Contains Milk)

32 grams

Pesto

(Contains Milk)

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3346 kJ
Energy (kcal)800 kcal
Fat41 g
of which saturates16.2 g
Carbohydrate77.1 g
of which sugars15 g
Dietary Fiber12.7 g
Protein35.4 g
Salt4.49 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Kettle
•Knife
•Large Saucepan
•Baking Tray
•Grater
•Large Frying Pan
•Potato Masher
•Colander
•Box Grater

Instructions

1

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. 

2

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.

3

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.

d) Stir in the passata, mixed herbs, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Bring the sauce to the boil, then lower the heat and simmer until thickened slightly, 4-5 mins.

4

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

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

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

5

a) Once your sauce has thickened, stir through 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 too thick.

6

a) Share the mash between your bowls.

b) Top with the Italian style meatballs and sauce.

c) Sprinkle over the cheese to finish.

d) Enjoy!