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NOW CLOSED: Share your best pasta recipes featuring sausage meatballs for Wall's and you could win £100 Amazon voucher!(80 Posts)
We've been asked by the team behind the new Wall's "Perfect for Pasta" Sausageballs to find your best recipes featuring pasta and sausageballs or meatballs.
For those of you who haven't heard of them yet, Wall's "Perfect for Pasta" Sausageballs are sausage meatballs that can be cooked in under 20 minutes and added to your family's favourite pasta dishes.
Wall's are keen to find the tastiest recipe for their sausage balls - there are already three featured on their Facebook page but they'd love to include some from Mumsnetters too.
It doesn't matter whether you've used this product already or not. We are just looking for your (or your childrens') favourite recipe featuring meatballs (could be home made or bought) - do share your top recipe and tips for using this type of product with pasta. It could be something simple like a 30 minute week day family meal or one you'd be happy to serve for a special occasion.
Please post on this thread to tell us your most favourite meal recipe that includes meatballs and you'll be entered into a prize draw where one lucky winner will win a £100 Amazon voucher. Wall's will also include recipes on their Facebook page (MN names will not be used)
In Jamie's Italian I had a carbonara that included little meatballs.
To do that with "sausageballs I would":
Fry sausageballs and finely chopped pancetta or bacon.
Add a little of the pasta water to the bacon/sausage pan to deglaze (get up all the nice sticky stuff).
When both are cooked, put the pasta in the hot bacon/sausage pan, take it off the heat, and stir in egg yolks, creme fraiche, and grated parmesan.
Eat with lots of black pepper.
Can't say I have tried doing it with sausage meatballs, but with normal (generally but not always homemade) meatballs, I chop celery & onions reasonably small, sweat them, add tinned toms and stock for quite a sloppy sauce, drop in raw meatballs, stick the lid on and stick it in the oven for
as long as we have about 30-40 mins. If we happen to have them, then I add grated courgette. Serve over pasta of DC's choice. Surefire winner when I can't think of anything else to feed them.
Well, I would never use those sausage balls as there is too much 'stuff' in them. Why do they have to have starch and wheat in them?
I just make meatballs with mince garlic and egg, brown on all sides, cook in some passatta until done and serve with pasta.
Mine's quite simple - pork sauasagemeat rolled into balls with herbs and seasoning, fried with a little onion and chopped chorizo sausage, then add a tin of canned tomatoes and some wine, simmer a while, and serve with pasta and parmesan. Fab.
For a non tomato sauce recipe I make a leek and cream sauce.
First put the pasta on. I like tagliatelle for this recipe.
Fry the meatballs in some olive oil
Add 1 clove of crushed garlic.
Finely chop a couple of leeks and add to the pan.
When all is simmering away nicely. Add 200ml (roughly) of double cream and some boiled water (about 20ml) also add a glass of white wine and let it simmer away to a nice sauce.
If the sauce is too runny for your taste or you added to much water you can thicken with a tbsp of plain flour.
When ready serve the meatballs and sauce over the pasta
When I make spaghetti and meatballs I make the meatballs with minced steak mixed with breadcrumbs soaked in milk, onion and paprika, fried in butter then cooked in a casserole dish with a sauce made from chopped tomatoes, tomato puree, fresh tarragon and a little bit of sugar. Delish!
I've a sweet and sour meatballs recipe which is great as it gives a change from S+S chicken. Make the meatballs with a bit of Worchestershire sauce and chilli sauce added to the mix and fry them off. The sauce is sugar, vinegar, barbecue sauce and tomato ketchup mixed with pineapple juice and water. Thicken with cornflour and put in casserole dish with meatballs, pineapple pieces, cucumber, pepper and carrot sticks and cook for an hour.
This is one of my favourite stock recipes that the whole family love...
Put the sausageballs in a ovenproof dish
Add a tin of chopped tomatoes
Stir in the appropriate herb for the meatball meat
Add some choppped green olives
Drizzle some olive oil and herbs on the top and voila...
Cook in the oven for 20-30 mins until sauce is bubbling and add to whatever pasta you have cooked whilst the meatballs are cooking (I vary it from spaghetti or tagliatelle to penne or fusilli to make the dish seem different each week.
So simple, so quick but sooooo delicious.
I don't do a pasta recipe but we had paprika sausage and green veg risotto tonight if that counts?
I normally make a huge batch of tomato sauce. It freezes really well so handy for when you can't be arsed/don't have time to cook and you can use it for all kinds of pasta dishes, pizza or risotto. There's loads of veg in there so good for getting veg into reluctant toddlers. It can vary but it usually contains-
2-4 cloves of garlic (depending on how much you like it)
4 tins tomatoes
2 grated carrots (big ones!)
1 red pepper
Fresh basil and oregano
I fry up the onions and garlic then chuck everything else in, simmer it for a while and zap it with the hand blender.
I've never used the sausage meatballs but here are my two:
1. Sausages with pasta
One onion diced
Jar of sundried tomatoes
Skin and roughly chop sausages
Roughly chop sundried tomatoes
Add a tablespoon of sundried tomato oil to a pan
Add onion and fry for a few minutes
Add chopped sausages and fry until brown
Add sundried tomatoes
Add parsley and toss with cooked pasta
2. Spaghetti and meatballs
Crushed garlic cloves
One onion diced
Two sticks of celery diced
Four carrots grated
Two tins of tomatoes
Fry onion and garlic until brown
Add all of the other ingredients except the meatballs and sweetcorn
Bring to boil and simmer for about an hour to bring out the flavour
Add meatballs about 20 mins before end of the cooking time
Add sweetcorn right at the end if using tinned and about 5 mins before the end if using frozen
Serve with spaghetti
A quick supper for us is to fry off some meatballs with mixed peppers and onions, then throw in a tin of sweetcorn, tin of cream of tomato soup, torn mozzarella. Stir in cooked pasta then into the oven to bubble up together, topped with grated cheese. Hearty and filling!
It's not a pasta dish, but take a tortilla, spread with tomota sauce, add a few cooked meatballs, peppers and either boiled kidney beans or sweetcorn to one side. Cover with grated cheese, then fold the un-filled half over. Microwave or grill until the cheese is melted.
I want to, I really want to, but it's myyy recipe!!!
Cremolas Moroccan meatballs
1 orange squeezed and peel removed with peeler .
2 cans chopped tomatoes
1 Clove garlic crushed
1 stick of cinnamon
1 teaspoon cumin
1 teaspoon hot chilli flakes or a hot fresh red chilli
1 tablespoon of brown sugar.
Couple of handfuls of soft prunes
Whole skinned almonds
Knob of butter
In a large pan fry the chopped garlic until soft in a little olive oil.
Add the chilli cumin and cinnamon stick.
Cook the spices for a moment or two before adding both tins of chopped tomatoes. Keep on a medium heat.
Add the sugar to taste. Add a couple of strips of orange peel and juice of the orange.
Add the prunes.
Let the mixture cook gently for about 20-30 mins. It should be dark red and unctuous !
Meanwhile prepare the meatballs. Fry in a little oil until golden brown. Drain and cool on some kitchen roll.
Prepare the almonds. In a small frying pan melt the butter and gently fry the almonds. As they start to bubble add the crumbled sea salt and toss in the pan. Allow to cool.
Add the fried meatballs to the sauce and reheat on a low heat.
Serve with fresh tagliatelle topped with the salted almonds.
Meatballs a la sticks: ingredients: meatballs, cocktail sticks. Method: cook meatballs, place on cocktail sticks, serve. A witty and delightful canapé. To ring the changes serve with ketchup a la tomato or for a more continental feel, sauce brun.
Simple quick tomato sauce...
Chopped tonnes tomatoes, or passata
Crushed garlic cloves
Gently fry garlic in oil, add tomatoes, puree, then season to taste. Simmer for at least ten mins.
In seperate pan, gently fry meatballs.
Serve with tagliatelli al dente.
Mine's one I do quite often for all the time
Pork sauasagemeat, which I roll up into balls with herbs orgarno, parsley., (sometimes if I fancy a kick I add chilli powder) and seasoning. I fry with a little onion and garlic and some choped chorizo and mixed peppers.I then add a tin of canned chopped tomatoes, dash of woshitisure sauce and some good wine (dont forget the glass for yourself), let cook for a while. Add in sone ripped mozerella, and serve with you favorite pasta...i prefer tagatitelli and a great meal all the children love it
cook a pan of pasta ,chop an onion, mushrooms and pepper, fry in a little olive oil, add sausage meatballs and fry until cooked, add to pasta and toss through some red pesto.
i havent seen these but they sound good. they'd go well in this:
cooked spaghetti in a big pan, crack a few eggs over and stir in over the heat. addsliced sausage,onion,peppers and mushrooms then keep stirring. sprinkle a bit og oregano and grated cheese on top.
? what happened there? where is my
bastardisation of recipe for pasta 'ncasciata?
I do make my own sausage meatballs, but with good quality, really meaty sausages made with high welfare pork. Never, ever Walls, oddly enough.
They make a good quick dinner for all of us (uber fussy boys included) with roasted peppers, mushrooms and a jar of decent quality tomatoey pasta sauce (usually M&S tomato & herb). I often add some more fresh herbs of my own & serve with penne or rigatoni.
Italian wedding soup
Brown small meatballs and drain
Several garlic cloves, finely chopped
Onion, finely chopped
Finely chopped carrots - about three carrots
Finely chopped celery - about three stalks
Dry white wine - about a large glassful
Chicken stock - about a litre
Rind of Parmesan or Romano cheese chunk (optional)
Dried or fresh basil (chopped) - two teaspoonfuls dried, good handful fresh
Orzo or shells or other small pasta shapes, uncooked - 250g
Canneloni/white beans (tinned, drained and rinsed)
Baby spinach leaves - about 450-500g
Grated Parmesan or Romano, divided - about 100g in all
Saute garlic and onion, carrot and celery.
Turn up heat and add wine.
Allow wine to bubble a while and add stock.
Add meatballs and rind of cheese if using.
Bring to boil, then turn to simmer.
Add basil and pasta.
High simmer until pasta is cooked.
Add S&P to taste.
Mix egg and most of the grated cheese and add to soup slowly, stirring gently and constantly.
Cover and simmer until egg bits are set (a few minutes only)
Simmer a few more minutes.
Serve with remaining grated cheese and crusty bread.
Bake sausage meatballs while soaking lasagne sheets in hot water. Fold lasagne round the meatballs to make giant ravioli, serve with a tomato sauce (tin of tomatoes, garlic, chopped onion, seasoning)
I usually put meatballs in a red pepper sauce.
Fry an onion until soft, add a tin of tomatoes and a drop of water, then add a jar of drained, roughly chopped, roasted red peppers (sooooo much cheaper and easier than roasting the yourself!). Cover and simmer for about 10-15 mins then whizz up with a hand blender. Add in the cooked meatballs and serve with spaghetti.
Funnily enough we had sausage meatballs in tomato sauce last night.
This is how I made them:
Fry a finely chopped onion and carrot in some olive oil until softened. Add some dried oregano and about a dessertspoon of tomato puree and fry for a minute or two more. Add a tin of chopped tomatoes and a dessertspoonful of very lazy caramelised onions and season. Simmer for about 20 minutes. Blend until smooth and add a bit of water if too thick.
Fry sausage meatballs until cooked through and cramelised on the outside. Serve meatballs and sauce over spaghetti.
"Why do they have to have starch and wheat in them?"
Our local butcher did a sausage making demo recently and he said that they add rusk to minced pork because it helps bind the meat together.
Sausage balls. They don't sound very appetising
Meatball lasagna (I use my own meatballs)
Layers of lasagna sheets (already cooked), pasta sauce (see below), ricotta, mozzarella and the meatballs. Finish with parmesan. Cook for about half an hour.
Sauce: brown 2 gloves of garlic in olive oil and then remove. Add a blended mix of 2 tins of tomatoes and 2 freshly chopped tomatoes, 1 spoonful of salt and a basil leaf.
Oops- then leave the sauce to cook for about 20-25 minutes.
"Sausage balls. They don't sound very appetising"
Only if you don't like sausages. They are just sausagemeat rolled into balls rather than formed into sausages. I make my own using good quality sausages. I just skin them and make little walnut sized balls and fry them until nice and browned on the outside and cooked in the middle.
I would do a sausage meatball pasta dish that would be ideal served hot and then leftovers served cold for lunches the next day.
I would roast some cherry tomatoes, red onion and a sliced red and green pepper in olive oil and some balsamic vinegar until cooked .
Cook the pasta and then when ready , drain and stir in some red pesto, the sausage meatballs and the roasted vegetables . My husband and kids love this and my son takes to school the next day
We like meatball subs in this house.
Ciabatta or sub type rolls, cut in half and stick under the grill for a minute or so
Add tomato based sauce (usually use the fresh tomato and basil pasta sauce from the chiller aisle)
Put grated cheese on other side of opened roll and grill for 30 seconds
Add mixed peppers or salad
Close and enjoy.
I do spaghetti and meatballs for the kids (DH and I are vegetarian!). For the sauce I just chop an onion and garlic, fry for a couple of minutes then add one tin chopped tomatoes, 1 tbsp tomato puree, a shake of balsamic vinegar, and Italian herbs, salt and pepper. Cover and stew for 20 mins then blitz in the food processor. Dead easy and very yummy.
We use Swedish-style meatballs that they sell in Sainsbury's, even to a veggie they smell very tasty!
Nigel Slater's Sausages, mustard and basil pasta is a winner in our house . Really quick and delish
I usually do a simple tomato based sauce to go with meatballs and pasta twirls that my husband and my kids love and it really simple.
Glug of olive oil in saucepan
Chopped red onion and a clove of garlic chopped
Tin of tomatoes chopped
Black olives chopped
Glug of soy sauce
Glug of Worcester sauce
Splash of tomato purée
Splash of tomato ketchup
Season with pepper
Leave to simmer so the flavours do there magic! Really easy and I nearly always have all the ingredients or you can adapt it easily too!
We love the meatball recipe from the baby led weaning cookbook - has been DS's favourite since he was 9 months!
This is a recipe I use often with cut up sausages which is easily adaptable for sausage meatballs.
You can either make roasted peppers from placing fresh peppers on a baking tray and baking on high heat for about 15 mins until peppers look charred and then removing the skins. Or use a jar of ready roasted peppers from the supermarket. Just make sure you chop the peppers up into slices or bite size chunks. Set aside.
Use a fork to pierce the meat in a few places, then place the meat in the pan and add cold water until it comes up to about a quarter of an inch in the pan. On medium heat, broil the meat until meat is cooked and most of the water has disappeared. This may take up to 15 minutes.
Turn off heat and remove meat from pan and keep aside.
Dowse the pan with the meat juices still in it, with half a cup of white wine. Then add a teaspoon of salt with one chopped onion and a few cloves of chopped garlic, add a tablespoon of olive oil and fry for a few minutes until the onion has softened and become translucent.
Add a chopped chilli (or dried chilli flakes or some cayenne pepper), a pound of fresh diced tomatoes (or a can of chopped or plum tomatoes), pinch of oregano, thyme and 2 stalks of parsley chopped fine, into the pan. Leave to simmer and bubble for about 5 mins for the flavours to meld.
Then turn heat off. Stir in the chopped roasted peppers and the reserved cooked meatballs or chopped sausages. Season with salt and pepper to taste.
Stir half of the sauce into the cooked pasta and serve into plates. And place a dollop of the remaining sauce and meat on top of each serving. Add parmesan on top (grated or shavings).
brown off meatballs in a little olive oil and remove from the pan
sweat 1 red onion and a couple of garlic cloves
add 1 can of chopped tomatoes, oregano, plenty of black pepper and a pinch of sugar
at this point you can blend it if you have fussy buggers that don't like lumps
add the meatballs back into the sauce and cook until meatballs are cooked through
while it's cooking boil up any pasta of your choice
add the pasta to the meatballs and sauce, stir in 2 large tablespoons of red pesto and serve
think I might have that for my tea now
Frank n mac - macaroni, raw green peppers diced, sliced cooked frankfurter sausage, diced white onion, sauce of cream fraiche and tomato purée, season and mix
S'not pasta, but we like meatball volcanos here - pile mash up, dipping the top in. Artfully arrange meatballs like boulders ejected from the volcano. Add tomato sauce (or tinned spaghetti) like lava.
We mix tinned tomatoes and veg (peppers, onions and courgettes) and cook the meatballs in that. Alternatively, mushrooms, onions nd a splash of double cream. Both are delicious with meatballs.
Fry onions, garlic, peppers and carrots until soft
Add a tin of tomatoes, a pinch of sugar and a dash of balsamic vinegar
Leave to simmer
Taste, add ketchup (gives it a lovely richness) and a pinch of cumin
Add meatballs (I never fry them first, always add them straight to the sauce)
Serve with rice and cheese
Never fails with the dcs, it's their favourite meal
Saute onion in olive oil until translucent, add lots of thinly sliced mushrooms, cook until softened, then add garlic and crumble in half a pork stock cube. Then pour on half or three quarters of a pint of double cream. Simmer gently for 5 or 10 mins. Season.
In a separate frying pan gently fry meatballs until brown on the outside and cooked in the middle. Add to mushroom sauce, serve on a bed of tagliatelli. A bit high in fat, but very tasty.
For my toddler:
Fry chopped onion til clear, add chopped tomatoes (tinned). Whizz with hand blender, simmer. Fry meatballs til cooked, mix into the tomato sauce and add cooked pasta.
For me: cook meatballs, add a teaspoon of paprika, teaspoon of mustard and a dash of dry white wine. Reduce down. Add single cream then mix in cooked pasta. Yum!
Fry onion in little olive oil, add garlic
Add thinly sliced yellow and orange pepper and courgette
Tin of tomatoes
1/2 stock cube (I use Gallo veg one)
½ teaspoon marmite and a few drops of Worchester sauce
Add a tin of hot dogs (these become almost melt in the mouth) and the meatballs sounds odd to use sausages aswell, but we used to do this because we told our 2.5 yr old it was the 'Golf Game (The hot dogs were the clubs and the meatballs the balls and shed chase them round the bowl )
Large glug of red wine
Simmer for 20 mins
I'm now hungry....
mine is a simple easy recipe with tomato sauce.
1 onion, finely chopped
1 clove garlic, crushed
2lb freshly minced beef
2 tbsp freshly chopped herbs
1 egg, beaten
salt and freshly ground black pepper
3 tbsp oil
3 tbsp olive oil
1 onion, sliced
1 garlic clove, crushed
5¼oz fresh mozzarella, grated
salt and freshly ground black pepper
2 x 400g/14oz chopped tomatoes
1.Heat oil in a pan over a gentle heat and add the onion and garlic. Cover and sweat for a few minutes, until soft and golden. Allow to cool.
2.In a bowl, mix the minced beef with the cold sweated onion and garlic. Add the herbs and the beaten egg. Season the mixture with salt and pepper.
3. Divide the mixture into approximately 24 round balls. Cover the meatballs and refrigerate until required.
4.Now make the sauce, heat oil in a saute pan.
5.Add the sliced onion and garlic. Cook on a gentle heat until soft and pale golden.
6.Add chopped tomatoes.
7.Season with salt and freshly ground pepper.
8.Cook the tomato sauce uncovered for approx 30 mins.
9.Heat a frying pan and cook the meatballs for about 10 mins in about three tablespoons of olive oil.
10.When they are cooked, put them into an ovenproof dish with the tomato sauce and top with the grated mozzarella. Place under a preheated grill until the cheese has melted.
11.Serve with spaghetti. Enjoy
mmmmmm ...... cooking this tonight!
Fry the meatballs with onion and garlic then add a tin of chopped tomatoes(2 for more than 4 people), 2 grated carrots (optional but sneaky), herbs, salt and pepper to taste.
Cook enough pasta for the family until it is half cooked.
Drain and add to a large baking dish.
Add the sauce and gently stir through.
Sprinkle with grated cheese and breadcrumbs for a crispy cheesy topping.
Bake for 30 mins or until top is nicely crispy.
Serve with salad or crusty garlic bread or both.
Pork Meatballs with Green Pepper and Coriander (for 4)
Brown the meatballs, add a finely sliced green pepper, a finely sliced onion and 2 cloves of garlic, and fry til veg is cooked.
Add half a veg stock cube, a teaspoon of whole coriander seeds, a grind of black pepper and a tablespoon of flour. Stir til mixed, then pour in a glass of white wine. Bring to the boil, and then serve over pasta. With fresh parsley scattered over the top if you desire.
Seriously, put the meatballs on a grill pan and oven bake
All the excess fat drains away
Boil pasta twists for 12 mins
Drain and rinse with boiling water to remove starchy residue
Artfully arrange meatballs
Sprinkle with grated cheese
Serve to fussy plain eating dh and dd
Cook sausage balls until brown. Remove from pan, sweat finely chopped onion and garlic for 10 minutes until soft. Return sausageballs to pan and add some chopped fresh sage, tomato puree and half a tin of chopped tomatoes. Simmer for 5 mins, then add 2 handfuls finely grated parmesan and a swirl of cream before removing from heat. Add black pepper as necessary.
If for adults, can add a chopped chilli at same time as tinned tomatoes.
Make a quick tomato pasta sauce by softening an onion and a couple of garlic cloves in olive oil and adding a tin of diced tomatoes, a splosh of balsamic and/or worcestershire and a handful of whatever herbs you have to hand (I like basil and oregano). Squeeze in some tomato paste (or even ketchup works in a pinch) and then throw in browned meatballs and serve over whole wheat penne. For sausage meatballs add a couple of spoons of fresh chopped sage before serving.
I've never thought of putting sausages in a sauce before, regardless of shape.
I think I would sizzle them up in a pan with garlic and red onions, stir them into pasta with some creme fraiche and fresh herbs and serve with a fresh salsa of rocket, and finely chopped tomatoes and red/spring onions.
Going to read everyone else's recipes now :-)
For when you have no time: pasta, pesto sauce from a jar, frozen peas, a bit of grated cheese and pre-made meatballs.
Fry sausage meatballs until browned. Add spoonful of whole grain mustard, chopped chilli, crushed garlic, glass of white wine. Simmer until wine reduced. Add spinach and wilt then good dollop of double cream, torn basil, salt and pepper. Stir for a couple of mins until all combined. Stir into penne. Yummy!
Orecchiette with sausage, peas and marsala
Cook chopped onion in olive oil and allow to caramelise for 10-15 minutes until golden brown and soft. Remove onions to plate once caramelized and set aside.
In the same pan, heat more olive oil over medium-high heat. Add broken up sausage meatballs and cook, stirring occasionally, until sausage is cooked through, about 5 minutes. Remove to a plate and set aside.
Put the orecchiette on.
Using the same pan again, put on a low heat and add Marsala wine. Raise heat to medium-high. Use a wire whisk to deglaze the pan. Allow the wine to reduce for a few minutes and then add the double cream. Bring to a boil and let boil for 2 minutes, until slightly thickened. Stir in onions, sausage, de-frosted frozen peas, and fresh basil. Simmer for a couple of minutes to heat through all ingredients, then remove from heat and add the cooked pasta to the sauce. Serve with grated Parmesan.
You can use any pasta, but the thick orecchiette really work best.
Brown the meatballs in some olive oil, take them out of the pan & put to one side. In the same pan (add more oil if needed) soften onion & garlic. Then add half a carton of passata. Simmer to reduce slightly and then stir in some fresh basil and finally, the meatballs. Serve on freshly toasted ciabatta with a nice green salad. Delicious!
The fastest, yummiest, Walls Sausage Meatballs with tortellini
spinach and ricotta tortellini 600g (two packs of 300g for a family of four)
Walls sausage meatballs 320g
Pasta sauce 500g (cheese or tomato based depending on your preference)
Optional: grated garlic and parmesan for topping
Slice up the mozzarella, put everything in a large baking dish with layers of the mozzarella on top (Optional: and sprinkle with garlic and parmesan).
put in the oven for 20 minutes.
Dinner for four done.
1x tin of chopped tomatoes
1x onion. Chopped finely.
Garlic, chopped. Copious amounts of.
Chilli. Finely chopped. As much as you can stand.
Red pepper. Chunky.
Add fried meatballs to the above with pasta. Delish.
Can also withstand a splash if red wine if you are so inclined.
Meatballs in almond sauce
Sauce, a slice of stale bread, or ordinary fresh,
2 cloves or garlic,
chicken stock or a stock cube
Almonds,a small mug full, use unpeeled, it does ad a extra flavor, and a deeper colour
A little white wine.
Chop, garlic, bread, and fry in a little olive oil, with the almonds until the bread picks up a little colour,
Add the white wine and boil until it is reduced,
Add chicken stock or water and stock cube.
Place all ingredients in afood processor until blended, if it is too thick and a little more water
Simmer until sauce is thick
Add salt and plenty of freshly milled black peppper
You can also add a pinch of saffron for colour.
Pour over cooked meatballs and add to pasta.
Fry meatballs until cooked, set aside. Pour off most of the fat, then add finely chopped onion, finely chopped mushrooms and sliced green peppers. Saute until soft, add passata, chopped tinned tomatoes, garlic and italian seasoning. Cook for 10 minutes. Meanwhile, cook spaghetti until 'al dente' - do not overcook! Drain, and mix spaghetti and sauce. Pour into ovenproof dish and 'bury' the meatballs in it.
Bake for 30 minutes at Gas mark 5, sprinkle with cheese for the last 10 minutes if required.
Look no further for the best and simplest tomato sauce recipe in the world!
Take one onion, peel and chop on half.
Take a tin of tomatoes, whack in a pan.
Place halved onion in with tomatoes.
Add a knob of butter.
Simmer over a low heat for an hour or two.
Serve with spaghetti and meatballs...you will never look back!
600g lean beef mince
1 small courgette, grated
1 big onion,finely chopped(or two smaller onions)
Some closed cup mushrooms, grated
1 teaspoon dried mixed herbs
2 tablespoons olive oil
2 garlic cloves, crushed or garlic paste.
1 red pepper, chopped
1 jar of pasta sauce(or homemade one)
A handful of chopped fresh basil leaves
And enough spaghetti to serve 4.
Mix the mince, courgette, 1/2 of the onion, mushroom and dried herbs in a bowl with salt and pepper to taste, roll into bite size balls and leave on a plate.
Heat some olive oil in a pan and cook the meatballs for a few minutes, turning until well browned ad part cooked. And remove from the pan.
Add the rest of the onion and garlic to it and cook until the onion is soft. Add the pepper and again cook for two mins. Add the pasta sauce and heat it up, add meatballs and cook Olof for 20 mins. Add the basil at the end and serve with spaghetti.
spread out some prebought puff pastry
brush with wholgreain mustard.
Place a meatball on each bit
cover with pastry and cut to size
bake in hot oven with egg glaze - VOILA! suasage rolls
1 Onion, chopped
200g Mushrooms, chopped
2 cloves garlic, crushed
Fresh thyme, chopped
Slice the aubergine vertically into 1cm strips, layer with salt in a colander, weight down and set aside for 1 hr.
In the meantime make a sauce by frying the onion and garlic till soft, then adding the mushrooms and spinach, then thyme and tomatoes. Simmer for about 20 minutes.
Preheat oven to 180.
When the aubergine is ready rinse off the salt and pat dry. Heat some oil in a pan and fry the slices in batches until golden. When they are done let cool a little, then wrap each one around a meatball (or more than one, depending on size). Arrange in a baking dish, then pour over the sauce and top with grated cheese and bake for 30 mins.
I like meatballs in tomato sauce with boiled potatoes. My Mom used to make her own tomato sauce, but I am ashamed to say I just use Morrisons own.
Goulash meatballs with tagliatelle
Brown the meatballs in a large frying pan, remove once they are nicely browned. Fry off a chopped onion in the oil from the meatballs along with 2 minced garlic cloves and a sliced red pepper. Add 1tbsp smoked paprika and some sliced mushrooms. When the vegetables are softened return the meatballs to the pan and stir in a carton of creme fraiche.
Meanwhile cook some tagliatelle and drain when ready. Add some of the creme fraiche sauce to the pasta and stir through to coat the pasta. Serve the tagliatelle topped with meatballs, sauce and some chopped fresh parsley. This is also good with a side salad or green beans, alternatively wilt some spinach into the sauce before serving.
To meatballs add this 20 minute chutney: fry one onion (white or Red) in oil until soft, then add half a tsp mustard, half a tsp mixed herbs, one tablespoon tomato sauce, one tablespoon vinegar, 6 tablespoons water and one desert spoon of sugar. Mix and simmer for 10 mins until some of the liquid evaporates and it's more like a chutney. Serve with plain meatballs and some sort of potato. It's delicious!
Is it just me, or has anyone else noticed the brief was for recipes for pasta dishes with sausage meatballs. Most of the recipes on here don't contain pasta. Is that a problem for Walls?
Heat two tablespoons of olive oil in a heavy stainless steel saucepan over a gentle heat and add the onion and garlic. Cover and sweat for four minutes, until soft and a little golden. Allow to cool.
In a bowl, mix the minced beef with the cold sweated onion and garlic. Add the herbs and the beaten egg. Season the mixture with salt and pepper.
Fry a tiny bit to check the seasoning and adjust if necessary. Divide the mixture into approximately 24 round balls. Cover the meatballs and refrigerate until required.
Meanwhile, make the tomato sauce. Heat the oil in a stainless steel saucepan.
Add the sliced onion and the crushed garlic, toss until coated, cover, and sweat on a gentle heat until soft and pale golden.
Slice the canned tomatoes and add, with all the juice, to the onion mixture.
Season the contents with sugar, salt and freshly ground pepper.
Cook the tomatoes uncovered for approximately 30 minutes or until the tomato softens (while this is cooking make the meatballs).
Heat a frying pan and cook the meatballs for about 10 minutes in about three tablespoons of olive oil.
When they are cooked, put them into an ovenproof dish with the tomato sauce and top with the grated mozzarella. Place under a preheated grill until the cheese has melted.
Serve with spaghetti.
Heat up the meatballs ( I am afraid to say usually supermarket bought). Caramelize onions, add clove of garlic and then one green and one red pepper, heat until latter softened. Add a tin of tomatoes and then mixed Italian herbs and pepper (I never use salt, which my husband complains about). If I am organized use dried pasta, if not fresh spaghetti, which is quicker.
I usually make meatballs/sausage balls as part of a tapas tea. I make a passatta with garlic and thyme, simmered for at least 45mins/hour with a pinch of sugar. For a bit of a twist I grate courgette and carrot into it with a pinch of chilli - my 2 year old loves it and I can smuggle veg into him without him knowing! ;)
Funnily enough I am cooking walls meatballs tonight! Here is how we like them...turn out delicious every time!
2 red onions
Veg of choice- we like sliced peppers and mushroom
1 crushed clove garlic
1 tsp chopd chilli (depending on how hot you like your food!)
Tin of toms
Pasta-whatever you like! Fresh cooks quicker if in rush and gnocci tastes good too!
Pre-heat oven to 180
Chop onions and fry in the oil. Add garlic and chilli and fry with meatballs until they seal in flavour. Add your veg and fry for a min or so before adding chopd toms and puree. Sprinkle with herbs. Stir together and transfer into an oven dish, top with cheese and pop in oven.
In meantime, boil kettle and add to pasta, cook pasta as per instructions. When pasta done remove meatballs from oven and serve...yum!
I do a variation on Marcella Hazan's tomato sauce with meatballs- brown meatballs in a pan, add an onion, peeled and cut in half, add 1 jar passata or 2 cans chopped tomatoes. Simmer, covered, for 20 minutes. remove onion halves and add some finely chopped basil
if you manage. Serve over pasta.
And I promise you this can be cooked while holding a screaming baby and entertaining a toddler.
Spaghetti & Chilli Meatballs
For the meatballs:
1x 500g low fat minced beef, (frozen and allowed to thaw enough that you can cut it into chunks with a sharp knife)
1x large onion
2 sliced brown bread
1 or 2 garlic cloves (use more if you like!)
good pinch each of dried basil, oregano and thyme
salt and pepper to taste
FryLight to fry
For the sauce:
1 carton passata (approx 400g)
some more herbs, salt and pepper
some red wine, especially if it has soured slightly (optional).
Spaghetti, approx 100g per person
This feeds 4 comfortably
Start by making the meatballs...
Cut the onion into 1/4s or so, and lob into your food processor. Rip the bread into roughly the same size chunks, and pop them in too. Add the garlic, herbs, salt and pepper, and blitz till the bread and onion are quite well chopped. Cut the beef into roughly inch/2.5cm cubes, and add to the processor. Add 1/4-1/2 teaspoon of dried chilli flakes, and blitz again. You should have a well processed texture which is easily formed into balls.
Heat your frying pan, and spray with some FryLight. Using a teaspoon, scoop small amounts of the mixture into your hands, and roll into small balls. I usually get a good 30-40 balls from this mixture. Brown the balls in batches of 15-20 at a time (about half per batch). Keep browned balls to one side until needed.
Once the final batch has been browned DO NOT REMOVE FROM THE PAN! Pour over the passata, and make sure you rinse and use the rinse water from the carton too (I use at least 1/2 a carton of water, usually a full carton if I have no wine to add). Stir in the wine (if using) and add herbs, salt and pepper to taste. Finally, place the remaining balls into the tomato mix, and bring the sauce to a good simmer. Reduce the heat slightly once the sauce is 'pocking' away, and allow to reduce for a good 15-20 mins. It'll reduce further while you cook the spaghetti as well, but it needs this initial time to really get going.
Once the spag is done, reserve a little of the water to add to the sauce (especially if you end up with over-thickened sauce like I do!)
Plate up the spaghetti, and then dish over the meatballs and sauce
making sure you get at least 2 more than everyone else
A really simple dish, full of plenty of veg, that my 6 year old son loves to help cook with me. It is one of those very flexible recipes that you can add pretty much whatever veg you have into it and it would work really well with the Wall's sausage balls.
Also works well with any type of pasta. We love it with fresh tagliatelle or tricolore pasta twists.
I cook it all in one pan and then serve with the pasta.
Fry a chopped onion
Add the Wall's sausageballs
Chop and fry (in just a little olive oil) courgette, carrots, peppers (any colour).
You don't need to but you can at this point add in any other veg you prefer (e.g. sliced mushrooms, or even frozen veg works ok like frozen sweetcorn / peas etc).
Add a tin of chopped tomatoes
Sprinkle a little dried mixed herbs.
When everything is cooked through - it is ready! Serve with your fave type of pasta and enjoy!
Sausage meatball ragu
Chop an onion, a carrot and a celery stalk. Crush a clove of garlic. Sweat it all in some olive oil until soft. Add a splash of red wine and reduce. Add a tablespoon of tomato paste and a tin of chopped tomatoes. Fill the tin with water and add to the pan. Add some chopped sage and rosemary and a dozen juniper berries. Add salt and pepper. Add the sausage meatballs which you have already browned in a seperate pan and simmer for about 20-25 minutes or until you have a thick sauce and the meatballs are cooked through. Serve with freshly grated pecorino or parmesan.
This is are really easy recipe that can be doubled to feed a crowd or freeze for another day. I have always used chopped up sausages but will try sausageballs now as it will be even easier.
Sausage and Pasta Ragout
1 tsp olive oil
500g sausage balls
1 onion, sliced
1 red pepper, sliced
1 yellow pepper sliced
2 cloves garlic
397g tin chopped tomatoes
300ml chicken stock
1 tbsp dark brown sugar
300g penne pasta
Salt and pepper
Place the oil in a large saucepan and add the onions and fry until soft.
Add the peppers and garlic and fry for another 5 minutes.
Stir in the chopped tomatoes, stock and brown sugar, bring to the boil and and gently simmer for 15 minutes, stirring occasionally.
While the sauce is cooking fry the sausageballs in a pan (I find a wok is great for frying meatballs as you can move them around easily.)
Cook the pasta according to the packet instructions (usually 10 minutes)
When the sauce is cooked add the sausageballs, stir well and simmer for another 5 minutes. season with a little salt and pepper.
Drain the pasta and serve with the sauce poured over it
Hi - thanks for all the recipes. Do look out for some on the Walls FB page soon!
Am pleased to say that tigercametotea has been selected as the winner of the £100 Amazon voucher...well done!
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