Sausage meatballs in a spiced tomato and mushroom sauce

    35 min

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


    Northamptonshire, England, UK
    5 people made this

    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.

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