Live well. Eat well.

Susie B’s Meatball Chipolatas

40 mins | Serves 4

  • 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.


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