- 2 x packs of Helen Browning’s organic pork meatballs
- 2 tbsp olive oil
- 1 large onion, chopped 200g mushrooms sliced
- 1 clove garlic, crushed
- 1 x 14oz tin tomatoes
- 1tsp paprika
- 1 glass red wine
- Salt & pepper
Heat one tbsp olive oil in a frying pan and gently cook the meatballs until cooked through (approx 10 mins). Remove from pan and drain on kitchen roll.
Heat the remaining olive oil in a large saucepan.
Add the chopped onions and cook gently for 5 mins.
Add the garlic and mushrooms and cook for a further 3 mins.
Add the tinned tomatoes, paprika, wine and salt and pepper to taste.
Bring to the boil, reduce heat to a simmer and add the meatballs. Cook for another 20 mins.
Serve the meatballs with any pasta (spaghetti, linguine etc) and a good grating of parmesan over the top.
© Copyright Liz Franklin 2014