Sausage and Mozzarella Marinara Bake
with Garlic Mash and Chives
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.
Ingredients
225 grams
British Pork and Oregano Sausage Meat
(Contains Sulphites)
1 ball(s)
Mozzarella
(Contains Milk)
450 grams
Potatoes
2 unit(s)
Garlic Clove
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 sachet(s)
Mixed Herbs
1 carton(s)
Tomato Passata
1 bunch(es)
Chives
Not included in your delivery
10 grams
Butter
50 milliliter(s)
Water for the Sauce
½ tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic.
When boiling, add the potatoes and garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins.
In the meantime, roll the sausagemeat into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw meat.
Pop the meatballs onto a high-sided baking dish and, when the oven is hot, bake on the top shelf until browned on the outside and cooked through, 8-10 mins.
IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, drain and slice the mozzarella into 1cm thick rounds.
While everything cooks, in a medium-sized saucepan mix together the passata, red wine stock paste, mixed herbs, and the water and sugar for the sauce (see pantry for amount).
Simmer until thickened, 4-5 mins.
When the meatballs are ready, place a round of mozzarella on top of each meatball, season with salt and pepper, and return to the oven until melted, 2-3 mins.
Finely chop the chives (use scissors if easier).
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Cover with a lid to keep warm.
Stir the butter (see pantry for amount) through the sauce. Taste, and season with salt and pepper if you feel it needs it.
Stir half of the chives through the mash.
Share your mash between your serving plates.
Transfer your cheesy meatballs on top of the mash and pour the sauce over.
Finish by sprinkling over the remaining chives.
Enjoy!
