Sausage meatballs in a spiced tomato and mushroom sauce

Sausage meatballs in a spiced tomato and mushroom sauce


2 people made this

About this recipe: Delicious pan fried meatballs in a rich tomato and mushroom sauce. Serve with pasta and some fresh crusty bread.

Riko Northamptonshire, England, UK

Serves: 2 

  • For the meatballs
  • 4 thick pork sausages
  • 1 pinch salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 to 3 teaspoons tomato puree
  • 1 pinch dried mixed herbs
  • 1 tablespoon olive oil
  • For the tomato and mushroom sauce
  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 tin chopped tomatoes
  • 1 teaspoon paprika
  • 1 pinch dried mixed herbs
  • salt and pepper, to taste
  • 1 glug red wine
  • 2 large mushrooms, sliced
  • fresh basil leaves, to garnish

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    For the meatballs:

  1. Remove the skins from the sausages and discard. Add the sausage meat to all the other meatball ingredients in a mixing bowl. Using your hands, mix well together and shape into 8 to 10 meatballs. Set aside.
  2. Heat 1 tablespoon olive oil in a frying pan and cook the meatballs until no longer pink in the middle. Drain on kitchen paper then set aside.
  3. For the tomato and mushroom sauce:

  4. In a medium sized saucepan heat 2 tablespoons olive oil and sweat down the onions for approximately 7 minutes, add the garlic and cook for another 1 to 2 minutes.
  5. Add the remaining ingredients, except the basil, and bring to the boil. Reduce heat down to a simmer and cook gently for 10 to 15 minutes.
  6. Add the meatballs to re-heat in the sauce and mix well. Garnish with basil and serve.


Depending on the brand of tinned tomatoes used you may need to add a little sugar the sauce. Taste first.
If you wish, the meatballs can be made well in advance and browned so that they can be reheated in step 6.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate