EASY MEATBALLS
This meal might seem like a strange combination of ingredients, but it works! The easy meatballs are made from sausages, making this a fuss-free, warming dinner.
I realised the other day that none of my 60+ menus have featured plain, boiled potatoes! They’re definitely my least favourite way to eat potatoes (did you guess?!). What do you think of them?
Anyway, it was so long since I had boiled potatoes that I found myself really looking forward to eating them with this meal. A boring boiled potato turned out to be just what was needed with the saucy meatballs, tender sautéed cabbage and flavoursome parmesan!
EASY MEATBALLS
This meal might seem like a strange combination of ingredients, but it works! The easy meatballs are made from sausages, making this a fuss-free, warming dinner.
Ingredients
POTATOES
- 600 g waxy potatoes (1lb 5oz)
- 1 Tbsp butter
MEATBALLS
- 600 g beef sausages (1lb 5oz)
- 1 brown onion
- 3 cloves garlic
- 1 tsp olive oil
- 400 g canned pesto flavoured tomatoes (14oz)
- 1 Tbsp red wine vinegar
- 1 Tbsp brown sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 vegetable stock pot (28g)
- 1 cup boiling water (250ml)
- 80 g baby kale (2.8oz)
- 1/2 cup shaved or grated parmesan (45g)
CABBAGE
- 1/4 red cabbage
- 1 Tbsp butter
- 1/2 Tbsp red wine vinegar
- 1 tsp brown sugar
Instructions
PREPARE POTATOES
Scrub potatoes clean. Cut into approximately 3cm (1.2in) pieces. Place in a large saucepan and add enough water to cover potatoes.MAKE MEATBALLS
Cut each sausage into 5-6 pieces. Use your hands to roll into more even meatballs (if you can be bothered - not essential!). Dice onion and crush garlic.Heat oil in a large frying pan on medium-high. Add sausages and cook until browned all over. Reduce heat to medium, add onion and garlic and cook until starting to soften (2-3 minutes).
Stir in tomatoes, vinegar, sugar, oregano and basil. Dissolve stock pot in boiling water and add to pan. Bring to a rapid simmer. Reduce heat to low and stir in baby kale. Leave to gently simmer, stirring occasionally, while you prepare the rest of the meal.
COOK POTATOES AND CABBAGE
Bring potatoes to the boil and cook for 20 minutes.Shred cabbage. Melt butter in a large wok or frying pan on medium heat. Add cabbage, vinegar and sugar and cook, stirring frequently, for 10-15 minutes, until tender. Season to taste with salt and pepper.
Drain potatoes. Cut butter into small pieces and place on top to melt. Season with salt and pepper.
SERVE
Season meatballs with a little cracked pepper (you shouldn’t need to add any salt). Divide potatoes, cabbage and meatballs between individual serving plates. Top with a sprinkle of parmesan.
Recipe Notes
WINE MATCH: Go for a Merlot.
GLUTEN-FREE OPTION: Choose gluten-free sausages. If you can’t find chicken stock pots, replace with 1-2 vegetable, chicken or beef stock cubes.
INGREDIENT SWAPS / NOTES: You could make this meal vegetarian by using vegetarian sausages. If you can’t find pesto flavoured tomatoes, use Italian flavoured or regular crushed tomatoes instead. Any flavour stock pot will work (vegetable, chicken or beef). I used vegetable as I had these on hand from a recent recipe. Swap baby kale for baby spinach, if you like.
STORING AND REHEATING: Store individual portions in containers in the refrigerator. Reheat in the microwave. Makes a great warming winter lunch!
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