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.

Method:
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

 

Ingredients

400g spaghetti

1 red onion, approx 100g

2 tbsp olive oil

400g chard or spinach

480g/6 Simply Sausages pork with nutmeg