Nutmeg Sausage Meatballs

Nutmeg Sausage Meatballs

I love turning good quality, meaty sausages into dishes other than the obvious bangers and mash. They make terrific meatballs to serve with pasta.

Boil the spaghetti in salted water according to packet instructions until al dente. Drain and keep warm. Meanwhile, peel, halve and finely chop the onion. Heat the oil in a sauté pan and gently soften the onion. Run a knife down the sausages, peel away the skin and make 5 balls from each sausage, rolling the sausage meat round in your hands. Drop the balls into the onions - they should all fit in a snug single layer - and cook, shaking the pan occasionally, until crusty and cooked through. If using chard, remove and chop stalks. Have ready a pan of boiling, salted water and cook the stalks for 3 minutes before adding the sliced leaves. Boil for 3-4 more minutes. Boil young leaf spinach for 2 minutes. Drain. Stir the chard into the spaghetti, add the meatballs, toss and serve.

Serves 4

Prep: 15 min

Cook: 25 min



400g spaghetti

1 red onion, approx 100g

2 tbsp olive oil

400g chard or spinach

480g/6 Simply Sausages pork with nutmeg