Baked meatballs in spiked tomato sauce
10 thick pork and fennel sausages
2 brown onion, finely sliced
8 cloves garlic, minced
500ml tomato passata
2 tsp hot sauce
Baby rocket leaves and crusty bread, to serve
1. Preheat oven to 200˚C.
2. Use a small sharp knife to remove the skins from the sausages, then break into pieces and form balls about the size of a squash ball. Arrange in the bottom of the 3L Thermoglass™ Realseal™ Oblong Baking Dish with the onions and garlic, then drizzle with extra virgin olive oil. Bake for 10 minutes.
3. Mix the passata and hot sauce in a bowl, then pour over the meatballs. Mix to ensure even coating, then bake for 10 minutes. Serve with rocket and crusty bread.
Note: Apply Thermoglass™ lid to store leftovers for later. Pop open lid vent when microwave reheating.