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Italian sausage meatballs and garlic roasties recipe - Recipes - BBC Good Food

  • 4servings
  • 499calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, C, E, P
MineralsCopper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 good-quality pork sausages

  2. 100g cubed pancetta

  3. 1 onion , finely chopped

  4. 2 celery sticks, finely chopped

  5. 3 garlic cloves , finely chopped

  6. 1 x 400g tin chopped tomatoes

  7. 3 tbsp good quality balsamic vinegar

  8. 1 tsp fennel seeds

  9. 1 tsp dried oregano

  10. 1 tsp chilli flakes (use less if you want less heat)

  11. cooked curly kale or seasonal greens, to serve

  12. 1 tbsp dried rosemary

  13. 4 garlic cloves , crushed

  14. 1kg floury potato , peeled and chopped into small cubes

Instructions Jump to Ingredients ↑

  1. Heat the oven to 200C/fan 180C/gas 6. Put a large non-stick roasting tin into the oven to get hot.

  2. Lightly crush the rosemary and mix with the garlic and 4 tbsp olive oil. Add the cubed potatoes, toss and coat well with the mixture. Tip into the hot roasting tin. Roast for 40-45 minutes turning occasionally.

  3. Meanwhile, remove skins from the sausages, and divide each sausage into 4, and roll into meatballs. Heat a little olive oil in a pan, add the meatballs and pancetta and cook on a low heat until coloured.

  4. Scoop these out of the pan. Add the chopped vegetables (not the tomatoes) to the pan until softened - around 5 minutes. Return the meatballs and pancetta. Add the tomatoes, balsamic vinegar, fennel seeds, oregano and chilli, bring to the boil, then turn down and simmer for 30 minutes. Season. Serve with the potatoes and kale or greens.

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