Rare Breed Pork and Beremeal Meatballs

Method:
(Makes approx. 12)

– Mix the sausage meat, beremeal and sage together in a bowl. Season, then add the honey and the egg. Mix well. Shape the mixture into bite-sized balls and set to one side.

– Meanwhile, fry the onion and garlic gently in half the rapeseed oil until it softens. Season with salt and pepper, and add the tin of chopped tomatoes. Bring to the boil and simmer for 10 to 15 minutes.

– Heat the remaining rapeseed oil in a frying pan on the hob and fry the meatballs, turning all the time, until they colour all over. Once browned, add to the tomato sauce and cook for a further 10 minutes or until piping hot in the middle. Season again and add some more chopped sage if required.