NOW CLOSED: Share your best pasta recipes featuring sausage meatballs for Wall's and you could win £100 Amazon voucher!

[AnnMumsnet]

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)

Thanks, MNHQ

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

Ingredients
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)
Mozzarella ball
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.

Meatball pie.

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.
Remove onion.
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.

Method
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.

get meatballs.
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

Meatball Involtini

1 aubergine
1 Onion, chopped
200g Mushrooms, chopped
100g Spinach
Tin tomatoes
2 cloves garlic, crushed
Fresh thyme, chopped
Oil
Grated parmesan

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!

Ingredients;
2 red onions
Veg of choice- we like sliced peppers and mushroom
Tsp oil
1 crushed clove garlic
1 tsp chopd chilli (depending on how hot you like your food!)
Walls meatballs
Tin of toms
Tom puree
Oregano
Grated cheese
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
chilli flakes
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