Sausagemeat Meatballs
From Cherrill 9 years agoIngredients
- I packet sage and onion stuffing mix, made up with boiling water and a knob of butter or margarine added. shopping list
- Either: 11/2 cups sausagemeat shopping list
- Or: 6 skinned sausages (Lincoln, Cumberland, Pork and Leek, etc) but NOT chorizo style sausages, - they're too dry. shopping list
- 2 rashers bacon shopping list
- 1 very finely chopped onion shopping list
- Olive oil for frying shopping list
How to make it
- Make up the stuffing and set aside.
- Fry bacon and allow to cool, then finely chop.
- Fry onions until soft.
- Now, when all is cool enough to handle, combine the stuffing, sausagemeat, onions and bacon.
- Form into meatballs (hands are best so you can give them a bit of a squeeze to make them hold together) and fry in olive oil, gently, for about 15 minutes, constantly turning - or - bake at 180 degrees for 20 minutes.
- ALTERNATIVE: Cut the raw bacon into strips. Wrap each meatball in a strip of bacon, then either fry or bake as above. If baking - coat the meatballs with a little oil to stop the bacon drying out.
- Serving: Either with gravy and veg of your choice (we love these with mashed potato and a dark gravy) or with pasta and, again, your favourite pasta sauce.
- They freeze well in the sauce or gravy of your choice.
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