Pronto Italian Style Sausage Meatballs
with Pesto Tomato Sauce and Mash
- Cereals containing gluten
- Sulphites
- Milk
- May contain traces of allergens
- Soya
- Celery
- Sulphites
- Cereals containing gluten
- Milk
- Nuts
- Fish
- Egg
- Mustard
Hey presto! These speedy Pronto Italian Style Sausage Meatballs are 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.
Ingredients
450 grams
Potatoes
225 grams
British Pork and Oregano Sausage Meat
(Contains: Cereals containing gluten, Sulphites May contain traces of: 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
Utensils
Instructions
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 1/2 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.
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.
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.
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.
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty meatballs and sauce, though some found it overly herby or garlicky.
- Ease of prep: Quick and simple to prepare, with some finding the air fryer effective for cooking meatballs.
- Suggestions: Consider serving with pasta instead of mash; reduce herbs if preferred; try adding onions and peppers to the sauce.
- Portions: Several noted small portion sizes, particularly for potatoes and meatballs; consider adding extra to suit your appetite.
- Vegetables: Some suggested omitting peas from the sauce; try serving them separately or adding other vegetables like broccoli.
