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

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!