I’ve often got a packet of sausages lurking round in my freezer as I think they are a great ingredient for a speedy and tasty tea. I often defrost and then remove the skins, crumble and use them in pastas or risottos but this week, wanting to make something a little lighter that I could take to work for my lunch, I decided to give a new soup a go. The result was lovely. Pesto and tomato are one of my favourite combinations and whizzed together with sausages, they make for an overall tasty, fresh and summery soup.
I love a good meatball dish and so when I started brainstorming ways to make them even more exciting, I knew I would have to give this one a go. Cheesy and gooey in the middle, baked to perfection in a lovely tomato sauce, these really are the ultimate Italian meatballs.
If you don’t want to fiddle on making to meatball yourself you could use shop bought meatballs and use all the mozzarella on top to bake it. If you do have the time I would highly recommend giving these ago. I made up enough meatballs for four people (20 meatballs) and left half (10) uncooked in the fridge for tea the next day.
If you prefer the sauce wet and saucy, use passata, if you like it a bit more dry, use the chopped tomatoes.
I noticed that Aldi had started selling some lovely venison meatballs a while ago and for only 40kal a meatball, I knew I had to give them a go! The venison is a lovely different flavour, and the ragu sauce, which usually would take hours to simmer and reduce, is both quick, easy and packed with veg! I added a little cream (1 tbsp) but this is optional, I find it takes a little of the tang of the tomatoes away, but it’s lovely without it too. It’s a great way to use up lots of veg and get a nice portion of sauce for not many points at all!