Pork, Ricotta & rosemary Meatball Tray Bake
Want to change up your devilled sausages? Try this tasty twist for a quick and easy week night dinner.
what you need
- 1 pack Three Aussie Farmers Classic Aussie Bangers, casings removed
- 2 garlic cloves, crushed
- ½ cup ricotta
- 2 Tbsp. fresh rosemary, finely chopped, plus extra to serve
- ½ cup breadcrumbs
- 1 egg
- 2 Tbsp. olive oil
- 800g can cherry tomatoes
- ½ cup dry white wine
- 400g pappardelle pasta
- Grated parmesan, to serve
how to make it
- Preheat fan-forced oven to 200⁰C and place a deep roasting tray inside to heat up.
- In a bowl, mix the sausage meat, garlic, ricotta, rosemary, breadcrumbs and egg. Season generously with salt and pepper and roll into large meatballs.
- Carefully remove the got roasting tray from the oven, then add oil and meatballs, turning to coat evenly.
- Add tomatoes and wine to the roasting tray.
- Return to the oven and roast for 30 mins, or until sauce is bubbling.
- While meatballs are cooking, boil water in a saucepan and cook pappardelle according to pack instructions.
- Drain pasta. then add to the roasting dish with the meatballs.
- Garnish with parmesan and sprigs of rosemary to serve family style.
We’ve grabbed our best Aussie pork and blended it with a selection of Dan & Steph’s favourite herbs. With thyme and parsley this juicy sausage is packed with flavour and won’t disappoint! Serve it up with salad or veg, or throw it in a sausage sanga you won’t forget in a hurry.
