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Jo Pratt

Spiced Italian meatballs with Parmesan crisps


Serves 1

Ingredients

  • 200g sausages, skin removed
  • 120g tinned tomatoes
  • 50ml white wine
  • 120g spaghetti
  • ½ red chilli, chopped
  • 1 tbsp basil, torn
  • 30g parmesan, finely grated
  • 2 x pinch dried oregano
  • ½ tsp fennel seeds
  • salt and pepper
  • 2 tbsp olive oil
  • 2 cloves garlic, chopped

Method

  1. Preheat oven to 180ºC/350ºF/Gas Mark 4.
  2. Cook the spaghetti in boiling salted water until al dente.
  3. Mix the Parmesan with a good pinch of oregano. Place teaspoons of this mixture onto non-stick baking parchment on a baking sheet and place in the oven for 10 minutes, or until golden. Remove and leave to cool.
  4. Crush the fennel seeds in a pestle and mortar and mix with the sausage meat, the remaining oregano and a good twist of black pepper. Shape into little balls.
  5. Heat the olive oil in a pan and fry the balls in it until they start going golden. Add the garlic and chilli and cook for 2 minutes. Add the white wine and tomatoes. Bring to simmer and cook for 5 minutes. Stir in the basil, toss with the spaghetti and serve with the Parmesan crisps.
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