- 4-6 obliging-wonderful sausages
- 1 tbsp olive oil
- ½ onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp each and each ground cumin and coriander
- 140g long grain rice
- 850ml vegetable stock
- 400g can chopped tomato
- ½ little bunch coriander, leaves picked
Split the sausage skins, squeeze out the meat, then roll it into little meatballs referring to the scale of a substantial olive. Heat the oil in a substantial non-stick saucepan, then brown the meatballs successfully on both facet till cooked – you are going to want to attain this in batches. Living the meatballs apart.
Add the onion and garlic to the pan. Soften for five minutes, slide within the spices and rice, then cook dinner for one other min. Pour within the stock and tomatoes. Carry to a simmer, scraping up any sausagey bits from the bottom of the pan. Simmer for 10 minutes till the rice is suitable cooked, then slide within the meatballs with some seasoning. Ladle into bowls, scatter with coriander and motivate with crusty bread.
The finest technique to roll a meatball
is with quite moist palms – this would in all probability perchance perchance halt
the combo sticking to your fingers.
MAKE IT WITH PASTA
Italian pork balls with spaghetti: Brown the sausage meatballs in a frying
pan till golden, then space apart. Soften the
onion and garlic as above, then slide in 1 tsp
dried oregano, the chopped tomatoes,
½ can water and 1 tsp sugar. Simmer till
saucy, then slide within the meatballs for a few
minutes till cooked thru. Again over
spaghetti, topped with grated Parmesan.