Live well. Eat well.

Meatball Chipolatas

20 minutes | Serves: 2 (as light meal)

  • 1 pack Peppercorn chipolata sausages
  • 1 onion – finely diced
  • 2 cloves of garlic – finely chopped or crushed
  • 500ml passata tomato sugo
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • small pinch of cinnamon
  • 1 tbsl balsalmic 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 pasta 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.

7 – Enjoy!


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