This is a great way to do really easy meatballs. A total cheat’s secret, but so yummy no one will ever know (or care!). Play around with different sausages and spices!
To make 2 fairly generous portions.
- 1 red onion
- 2 garlic cloves, finely sliced
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 dried chilli
- 3 Italian sausages
- Cubed pancetta
- 2 cans of chopped tomatoes
- A big splash of red wine
- Salt & pepper
Squeeze the meat out of the sausages and roll into small meatballs between your palms. Each sausage should do about 3 balls (you don’t want them to be too big). Lightly fry the sausage meatballs to brown them. You can chuck the pancetta in with them too if you like.
Meanwhile finely chop the red onion and slice the garlic. In a large heavy-based saucepan gently fly the onions and garlic with the oregano until golden brown. Once the onions are soft add the smoked paprika and stir. Add the chopped tomatoes and a big glug of red wine, before adding the meatalls and pancetta. Crumble in the dried chilli and season well with salt and pepper.
Simmer gently for around 20 minutes until the sauce has reduced. Cook the spaghetti in well-salted water until al dente. Drain, rinse with some cold water to prevent sticking and then coat with a dash of olive oil. Finally add the spaghetti to the tomato meatball sauce and give it a good old stir.
Voila! Serve with parmasan if you like and a good glass of red wine.