Three Aussie Farmers - Pork, Ricotta and Rosemary Meatball Tray Bake

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.

45 mins

Serves 4

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

  1. Preheat fan-forced oven to 200⁰C and place a deep roasting tray inside to heat up.
  2. In a bowl, mix the sausage meat, garlic, ricotta, rosemary, breadcrumbs and egg. Season generously with salt and pepper and roll into large meatballs. 
  3. Carefully remove the got roasting tray from the oven, then add oil and meatballs, turning to coat evenly. 
  4. Add tomatoes and wine to the roasting tray.
  5. Return to the oven and roast for 30 mins, or until sauce is bubbling.
  6. While meatballs are cooking, boil water in a saucepan and cook pappardelle according to pack instructions.
  7. Drain pasta. then add to the roasting dish with the meatballs.
  8. Garnish with parmesan and sprigs of rosemary to serve family style.
Three Aussie Farmers Farmhouse Style Sausages

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.