- 4-6 good-quality sausages
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic clove, crushed
- 2 tsp each ground cumin and coriander
- 140g long grain rice
- 850ml vegetable stock
- 400g can chopped tomato
- ½ small bunch coriander, leaves picked
Split the sausage skins, squeeze out the meat, then roll it into small meatballs about the size of a large olive. Heat the oil in a large non-stick saucepan, then brown the meatballs well on all sides until cooked – you might need to do this in batches. Set the meatballs aside.
Add the onion and garlic to the pan. Soften for 5 mins, stir in the spices and rice, then cook for another min. Pour in the stock and tomatoes. Bring to a simmer, scraping up any sausagey bits from the bottom of the pan. Simmer for 10 mins until the rice is just cooked, then stir in the meatballs with some seasoning. Ladle into bowls, scatter with coriander and serve with crusty bread.
The easiest way to roll a meatball is with slightly wet hands – it will stop the mix sticking to your fingers.
Make it with pasta
Italian pork balls with spaghetti: Brown the sausage meatballs in a frying pan until golden, then set aside. Soften the onion and garlic as above, then stir in 1 tsp dried oregano, the chopped tomatoes, ½ can water and 1 tsp sugar. Simmer until saucy, then stir in the meatballs for a few mins until cooked through. Serve over spaghetti, topped with grated Parmesan.