RECI PES
PREP TIME: 20 MINUTES COOKING TIME: 20 MINUTES MEATBALLS IN TOMATO SAUCE INGREDIENTS • 500g sausage meat (we obviously prefer our own Burwash-reared meat!) • 1 onion • Knob of butter • 2 cloves of garlic BURWASH MANOR FARM’S
• 500-700g passata (1 jar) • Salt and pepper, to taste • Dash of Tabasco, if that’s your thing
STEP-BY-STEP GUIDE 1. Preheat the oven to 180˚C and grease a deep-sided baking tray. Squeeze the sausage meat into a large mixing bowl. Using your hands, shape the mixture into around 20 small balls, each about the size of a gobstopper. Place these a few centimetres apart on the prepared tray and bake in the preheated oven for ten minutes. 2. Meanwhile, slice the onion into half- centimetre strips and fry gently in the butter. Finely chop the garlic and add to the onion when it has softened. Fry until soft and on the verge of caramelising. Pour the passata over and reduce to a simmer. Add seasonings to taste. 3. After the ten-minute baking time, shake the meatballs on the tray and pour the sauce over the top, mixing well. Add 50ml of water and put the tray back in the oven for ten to 15 minutes, or until the meatballs are fully cooked through. 4. Find your crusty bread and grated cheddar cheese, or prepare your pasta and parmesan, or make some quinoa and salad… Whatever you fancy to accompany them!
This is the recipe that we use in The Larder for our meatball sub sandwiches, but there are any number of variations on the theme; you could use 100% beef or any ratio of pork to beef, and they’ll team with any carbs (couscous, quinoa, rice, pasta, noodles, potatoes) or none (finely chopped cauliflower, for example) with gravy, apple sauce, onion marmalade, redcurrant or cranberry jelly, topped with fennel seeds, chilli flakes or oregano. We’re always keen for customers to tell us what works for them!
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