SAUSAGE MEATBALL AND PUMPKIN TRAYBAKE
PREP TIME: 10 MINS COOK TIME: 50 MINS SERVES 4 AS A MAIN
450g pkt Peppercorn Pork & Red
Onion Sausages, skins removed
1 tsp fennel seeds, crushed
1 Tbsp shredded sage leaves, plus
extra to serve
500g butternut pumpkin, peeled
and cut into bite-sized pieces
2 small red onions, cut into wedges
1 Tbsp olive oil
Freshly ground black pepper
100ml salt-reduced chicken stock
or gluten-free stock
150g broccolini, steamed, to serve
150g green beans, steamed, to serve
1 Preheat oven to 170°C (fanforced). Line a shallow baking tray with baking paper. Put sausage meat, fennel seeds and 1 Tbsp sage into a bowl. Mix until well combined and then divide mixture into 15 meatballs.
2 Put pumpkin and onion wedges in the lined tray. Drizzle over olive oil and season with pepper. Spread out over tray and sit meatballs between vegetables. Bake for 30-40 minutes, or until pumpkin is tender and meatballs are browned and cooked through.
3 Pour stock over vegetables and meatballs. Cook for a further 10 minutes. Sprinkle over more sage. Serve meatballs and vegies with broccolini and green beans.