Sweet and Sour Meatballs (Oamc)

These flavoursome meatballs in a sweet and sour tomato sauce are delicious with any pasta - cheap and easy too! Use good-quality sausages with a high-meat, low-fat content for the best flavour. How to freeze: Cool the sauce, pack into a tub, seal, label and freeze. Use within 3 months. Thaw in the fridge.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 14  ounces sausages

• For the sauce

• 1  small onion, peeled and finely chopped
• 1  garlic clove, peeled and finely chopped
• 1  tablespoon olive oil
• 1⁄2 ounce butter
• 2  tablespoons parsley, chopped fresh
• 14  ounces roma tomatoes, canned
• 1  tablespoon red wine vinegar
• 1  tablespoon  superfine sugar
• 1  pinch ground cinnamon
• 1  pinch  salt & freshly ground black pepper

• To serve

• 8  ounces tagliatelle pasta noodles (or your favourite pasta)
•  salad leaves
•  parmesan cheese

Directions

1. To make the sauce: Put the onion, garlic, oil and butter in a heavy pan and cook over a low heat for 5 mins, stirring occasionally to soften but not brown the onion. Add the parsley and tomatoes and cook for about 15 mins, stirring occasionally.
2. Meanwhile, to make the meatballs: Slit the skin on each sausage and pull out the meat, breaking each sausage into 6 rough pieces.
3. Purée the sauce through a sieve into a jug, or use a stick blender, then add the vinegar, sugar, spice and seasoning.
4. Fry the chunks of sausage meat for 5 mins in a frying pan (no oil needed). Drain off any excess fat. Pour the tomato sauce into the pan and cook, covered, for 10 minutes If the sauce becomes too thick, add a little water.
5. Meanwhile, cook the pasta according to directions on the pack. Serve the meatballs in the sauce on the pasta. Sprinkle with more chopped parsley. Serve with salad and freshly grated Parmesan.