Sausage meatballs with tomato sauce


  • 400g (14 oz) pack of good quality herby sausages
  • 1 tsp fennel seeds
  • Olive oil
  • couple sprigs of rosemary
  • 2 cloves garlic, minced
  • 1 tin plum tomato’s
  • sprig of basil
  • 1 tsp balsamic vinegar
  • 3 orange peppers
  • salt and pepper


  1. Add the minced garlic and a good lug of olive oil to a medium sized saucepan over a low heat, sauté for 1-2 minutes until fragrant. Add the tinned tomatoes and a sprig of basil to blip away whilst you prepare the rest of the dish.
  2. Fit a spiralizer with the slicing attachment, remove the green stalks from the peppers and turn into noodles.
  3. Squeeze the meat from the sausages and roll into walnut sized balls. Bash the fennel seeds in a pestle and mortar to break them up a little. Add a good lug of olive oil to a frying pan along with the fennel seeds, meatballs and rosemary sprigs, fry until the meatballs are tinged brown and cooked through.
  4. Taste the tomato sauce and adjust the seasoning adding in a tsp of balsamic to enrich the sauce.
  5. Plate the pepper poodles on to 2 plates top with the tomato sauce and meatballs to serve.


Preparation time: 25 mins

Serves: 2

Nutrition: n/a



If you want to make this dish extra healthy try buying lean sausages!