Susie B’s Meatball Chipolatas
- 500g Peppercorn Extra Lean Chipolatas
- 1 onion, finely diced
- 2 cloves of garlic, finely chopped or crushed
- 500ml Passata tomato sugo
- ½ tsp ground cumin
- ¼ tsp ground coriander
- Small pinch of cinnamon
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
1 – Squeeze the sausage meat out of the skins and roll into small balls. One chipolata should make approximately 3 mini meatballs.
2 – Fry the meatballs in a pan on medium heat in 1 tbsp of olive oil.
3 – When meatballs are golden brown, add in onions and fry until softened. Add in garlic and fry for another minute. Add in spices, chilli, balsamic vinegar, salt and pepper.
4 – Add a bit more oil to the pan and add in passata sauce.
5 – Simmer on low for 10 minutes. If simmering longer, add some water to ensure the sauce doesn’t thicken too much.
6 – Serve over cooked spaghetti and sprinkle with Parmesan cheese.