Sausage meatballs

Turning sausages into meatballs is so easy, resulting in a satisfying dish that you can adapt to your own taste by adding different flavourings. I love grated apple with some herbs and additional seasoning.

Ingredients: (serves 2)

Meatballs:

4 sausages
1 clove crushed garlic (optional)
½ large onion grated or finely diced
1 tbsp soft herbs, I used flat parsley
½ - 1 grated apple, skin on is fine
Fennel seeds (optional)
Seasoning
1 tbsp oil

Sticky honey mustard glaze:

1 tbsp runny honey
1 dsp mustard, any is fine
1 tsp sesame seeds (optional)
Herbs, spices of your choice (optional)

Method:

Cut the sausages lengthways and remove and discard the skins.
Put the sausage meat in a bowl and add the garlic, onion, herbs, grated apple and seasoning. Mix thoroughly.
With cold damp hands mould into meat balls.
Shallow fry until golden and cooked in the middle. You could also use an airfryer to cook the meatballs.
To make the glaze mix the honey, mustard and if using the seeds, herbs and/or spices. In the last minute of cooking the meatballs in the pan add the glaze cooking for a minute or two until they are covered in this tasty, sticky sauce.
Serve with with rice or pasta, my favourite option would be spaghetti.

Variations: You can add any number of herbs and spices like mace, paprika, fennel, smoked paprika, curry powder or chillies for hotter dish. Grated veggies, courgettes, carrots, or chopped roasted peppers, with garlic and a some grated cheese is also a winner.

Béchamel, BBQ or an easy tomato sauce all work well with these tasty meatballs.

#FoodSavvy tip: If you have some stale bread whizz up some breadcrumbs and add them to the sausage meat for firmer meatballs.