Sausage & Fennel Meatballs with Cahills Red Wine Cheddar & Tomato Sauce

January 28, 2021

Ingredients (Meatballs)
  • 450g Sausage Meat
  • 1 Tbsp Dried Parsley
  • 1 Tbsp Paprika
  • 1 Tbsp Garlic Salt
  • 1 slice of stale white bread (Whizzed into breadcrumbs)
  • 1 Tbsp toasted & grounded fennel seeds
  • Black Pepper
Ingredients (Sauce)
  • 1 Tbsp Irish Rapeseed Oil
  • 1 finely chopped Red Onion
  • 1 finely chopped clove of Garlic
  • 1 glass of Red Wine
  • 1 Chicken Stock Pot
  • Cahill’s Red Wine Cheese (50g)
Method:
  1. Toast the Fennel Seeds in a dry frying pan until fragrant.
  2. When they start to brown, crush in a pestle & mortor.
  3. In a separate bowl add all ingredients for the meatballs then add the grounded fennel and mix well.
  4. Heat oil in a heavy based frying pan.
  5. Make a large marble sized balls from the sausage mixture.
  6. Brown all over (In batches if necessary)
  7. Add red onion and garlic & soften.
  8. Add 1 can of chopped tomatoes.
  9. Add stock pot & 1 glass of wine.
  10. Simmer for 20 minutes until well thickened.
  11. Grate Cahill’s Red Wine Cheese (50g)
  12. Stir in well to combine.
  13. Add cooked spaghetti & sprinkle on more cheese.
  14. Finish with ground black pepper and fresh basil leaves.
  15. Serve & Enjoy!

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