A creamy sundried tomato mustard sauce livens the flavour of this sausage meatball dish, creating a comforting midweek meal that the whole family will enjoy. You can serve it over pasta, rice, or potatoes – the choice is yours.

Product: Australian Harvest Sundried Tomato Mustard

Serves 4

Effort: Easy

Preparation time: 15 mins

Cooking time: 30 minutes

Gluten free option available

Ingredients

• 500g Sausages

• 2 tbsp olive oil

• 25g of unsalted butter

• 1 onion, finely chopped

• 2 garlic cloves, grated

• 50g sundried tomato, chopped into small strips

• 1 tbsp plain flour/ cornflour for gluten free

• 100ml white wine

• 250ml chicken stock

• 1 tbsp sundried tomato mustard

• 100ml cream

• 100g spinach (or whatever greens you’d like)

• Sea salt

• Freshly ground black pepper

• Grated parmesan, to serve

Instructions

1. Remove the sausage meat from its casings and shape it into 1-inch round meatballs, making approximately 18 in total.

2. Heat the oil in a large frying pan over a medium-high heat and brown the sausage meatballs all over. Set aside.

3. Add the butter to the pan and fry the onion, garlic and sundried tomato for 5 minutes. Add the flour (cornflour for gluten free) and cook for a minute or two, then pour in the wine and bubble for 2 minutes.

4. Gradually pour in the stock until you have a smooth sauce. Season and add the mustard.

5. Return the meatballs back to the pan, stir through and simmer for 5–6 minutes until the meatballs are cooked. Stir in the cream and reduce the heat to a low simmer.

6. Microwave the spinach for 1 minute until just wilted, then add to the meatballs and sauce.

7. Stir through and serve with freshly cracked black pepper and a good grating of parmesan.