Baked Sausage Meatballs with Aubergine and Tomato Sauce

Name: Baked Sausage Meatballs with Aubergine and Tomato Sauce
Yield: Serves 6 (makes about 40 mini meatballs)
Ingredients: 2 tsp dried oregano; 4 tbsp fresh breadcrumbs; a handful of basil leaves (optional); 100 ml/3½ fl oz/scant ½ cup vegetable stock (bouillon); 1 aubergine (eggplant), cut into 2cm/¾in dice; 125 g/4½ oz mozzarella ball, torn into bits; 2 tbsp whole milk; 2 garlic cloves, minced; 800 g/1 lb 12 oz pork sausages; 2 tbsp fresh breadcrumbs; 1 small onion, finely chopped; salt and black pepper; 45 g/1½ oz Parmesan, finely grated; 1 tsp finely chopped basil; 1 tsp finely chopped oregano; 1 kg/2 lb 4 oz canned chopped tomatoes; 3 garlic cloves, crushed; a pinch of chilli (red pepper) flakes; 2 tbsp olive oil; 1 onion, chopped; 1 tsp fennel seeds; 2 tbsp tomato purée (paste); 1 bay leaf; 2 tsp caster (superfine) sugar

Preparation info

Serves
6
(makes about 40 mini meatballs)

Difficulty
Easy

Appears in

Life's Too Short to Stuff a Mushroom

By Prue Leith

Published 2024

About

I think meatballs are the ultimate comfort food. What could be more homely and wholesome than homemade meatballs with a good tomato sauce, served on spaghetti or rice? Children love them too. This version is a bit special: the aubergine adds interest and the mozzarella on top adds richness. The basil leaves mean that the dish looks good enough for any guest.

Ingredients

Main course

Ingredients

Method