Eastwood Farm’s Easy Sausage Meatballs

Perfect for a quick and economical, family meal.

 

INGREDIENTS
450g Eastwood Farm Sausages
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tsp dried oregano or mixed Italian herbs
1 tsp tomato puree
400g tin chopped tomatoes
Sea salt and ground black pepper to taste
4 tsp olive oil
Optional: (1/2 tsp dried chilli flakes, ½ tsp smoked paprika, grated cheese)

 

METHOD

  1. Remove the skins from the sausages and roll the sausage meat into small balls.
  2. Heat a frying pan until hot, add half the oil, and fry the meatballs until golden brown. Take out the meatballs and set aside.
  3. Using the same pan, add the remaining oil and fry the chopped onion for around 8 mins or until soft, adding the garlic for the last minute. Take care not to burn the garlic.
  4. Add the tomato puree along with the herbs/spices and fry for a further minute, then add the chopped tomatoes. Using the empty tin, fill halfway with cold water and add that to the same pan – adding a sprinkle of sugar in at this point will help balance the bitterness of the tinned tomatoes.
  5. Add the browned meatballs to the sauce and simmer for about 15 mins, until the meatballs are well cooked through and the sauce has slightly thickened.
  6. Meanwhile, cook your spaghetti to packet instructions.
  7. Add the pasta to the meatball sauce with a few spoons of the pasta cooking water. Mix well to coat.
  8. Top with grated cheese or a sprinkling of parsley and serve.

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Effective from 25th May, 2018

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We may update this policy periodically, please check this page to ensure that you are in agreement with any changes.

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For poultry (chicken, turkey, goose and duck)
  • Preheat oven to 200°C/Fan 180°C/ Gas mark 6.
  • To calculate the roasting time for a chicken, weigh the oven-ready bird (including stuffing, if using) and allow 20 minutes per 450g (1 lb) plus 20 minutes extra, in an oven 
  • It’s particularly important that poultry is cooked through. If using a digital thermometer always double-check the reading by sticking the probe in several different spots within the thigh or breast, to find the lowest reading. If returning to the oven allow 10-15 mins then test again until the correct temperature is reached. 
  • Without a thermometer, the classic way to test is to push a spoon under the leg of the bird so that it pierces the skin (or use a skewer), and inspect the juices that collect in the spoon. The juices should be pale gold and clear; if there are traces of blood return to the oven allow 10-15 mins then test again.
Pork
  • Preheat your oven to 220ºC/Fan 200ºC/Gas mark 7
  • With all large joints some cooks like to roast them for the first 20 minutes on a high heat to allow the heat to penetrate quickly. With crackling joints this is essential for the first 30 minutes. Good crackling forms when the fat beneath the rind melts and pushes up through the rind, basting it with fat and making it crisp. Remember to reduce the temperature after 30 minutes to 180C/Gas 4/fan 160C for the remaining time. Leave the oven door open for a couple of minutes to help reduce the temperature quickly.
  • Do not cover pork crackling joints while they are cooking or you’ll be left with soggy crackling. There’s no need to baste pork while it’s cooking as the fat should keep it moist, but some like to brush the crackling with a little extra oil once or twice.
  • We recommend using a digital thermometer to test your meat. 
For beef, lamb and venison
  • Preheat the oven to 180°C/Fan 160ºC/Gas mark 4 and adjust the shelves so that the meat will sit in the centre of the oven. 
  • Weigh the joint in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Baste the meat regularly during cooking.
  • To pot roast, the meat is simmered slowly at a low temperature either in the oven or on the hob with liquid for up to 3 hours When cooking, ensure that the lid fits tightly to prevent the cooking liquid evaporating. 
  • Once the joint is cooked (whether roasted or pot roasted), allow it to stand for 10 minutes – this will make it easier to carve.
  • We recommend using a digital thermometer to test your meat.

Rare: 52ºC
Medium: 60ºC
Well done: 75C – 80ºC