Chorizo and beef sausage meatballs with fusilli pasta

INGREDIENTS

Meatballs

• 3pcs  The Meat Club Beef herb & garlic sausages (about 250g)
• 3pcs The Meat Club Pork spanish chorizo sausages (about 200g)
• 1/2 yellow onion, grated
• 2 cloves garlic, grated

Tomato sauce

• 2 cans chopped tomatoes
• 1 tsp finely chopped garlic
• 2 tbsp finely chopped onion
• Handful of basil and a few sprigs of parsley
• Sea salt, black pepper, sugar
• Water

Creamy sauce

• 1 tsp butter
• 1 tsp plain flour
• 1/2 cup beef stock
• 60ml cooking cream

Pasta

• 200g boiled fusilli pasta

PREPARATION

1. Remove casing from the beef and chorizo sausages and place the minced meat into a large bowl.
2. Add grated onion and garlic into the minced meat and mixed well.
3. Roll the minced meat into meatballs. Each meatball should be around the size of fishball.
4. In a frying pan or casserole, add about 2-3 tbsp olive oil. Pan-fry the meatballs till golden brown on all sides. Remove from pan and set aside.
5. In the same frying pan, add garlic and onion and sautee till fragrant. Add the 2 cans of chopped tomatoes and let the sauce simmer on low heat for 10mins (covered). Add some water if necessary
6. Add the meatballs and cook for another 8mins (covered). Add basil, sea salt, black pepper and sugar to taste. Simmer for another 1-2 mins (covered).
7. In a small pot on low heat, add butter then flour, stir to make a roux. Add beef stock and cooking cream and bring to boil. Switch off the heat.
8. To serve, divide the fusilli pasta into 3-4 portions. Scoop tomato or creamy sauce over the meatballs and pasta. This dish is best served hot.