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Darts Farm Italian Meatballs

Darts Farm

8 Gerald David Pork Sausages

500g Gerald David Minced Beef Steak

4 Garlic Cloves

Small bunch of fresh parsley

3tbsp dried breadcrumbs

1 egg

Plain flour

4 tbsp vegetable oil

500g Seggiano Spaghetti alla chitarra

Bay Tree Homemade Pasta Cooking Sauce of your choice


1. Cut through the skin of each sausage and pull them off. Put the sausage meat into a large bowl with the mince. Add half the garlic, half the parsley, the breadcrumbs and egg, and mix well. Season generously with pepper and a little salt, and mix again

2. Sprinkle a chopping board with flour. Scoop out level dessertspoons of the mix, dip them in the flour and roll them into balls. Heat 3 tbsp of the oil in a large frying pan or wok, then fry the meatballs in batches, browning them on all sides. Set aside on a plate. When you've fried all the meatballs, pour away any excess fat. Rinse and dry the pan.

3. Pour the remaining oil into the pan, heat for 1 min then add the remaining garlic and fry for a few seconds. Tip in the sauce and stir with a wooden spoon. Cook over a moderately high heat for 5 mins. Season with salt & pepper.

4. Tip in the meatballs and turn them over in the sauce, ensuring they're all covered. Cover the pan and cook the meatballs on a low heat for about 20 mins, spoon over the sauce occasionally and add a little water if it's becoming too dry. 15 mins before the end of the cooking time, cook the spaghetti. To serve, stir most of the remaining parsley into the sauce then spoon the meatballs and sauce over the spaghetti. Scatter with last of the parsley and serve


Time Saving Tip: Julie Dart uses Gerald David Pork and Apple Burgers for her meatballs, one burger re-shaped makes 4 meatballs. No need to add any seasoning, once rolled simply cook off and add the sauce!


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