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Pronto Italian Style Sausage Meatballs
Pronto Italian Style Sausage Meatballs

Pronto Italian Style Sausage Meatballs

with Pesto Tomato Sauce and Mash

Recipe Development Team
Recipe Development TeamPublished on August 20, 2024

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.

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

The quantities provided above are averages only.

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.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

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

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 Fibre12.7 g
Protein35.4 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Saucepan
Baking Tray
Grater
Large Frying Pan
Potato Masher
Colander
Box Grater

Cooking Instructions and Tips

Boil the Potatoes
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 1/2 tsp salt.

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

Make your Meatballs
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.

Sauce Time
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.

Get Mashing
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.

Finishing Touches
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.

Serve Up
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!

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