Cumberland meatballs recipe

  • Serves 4
  • 15 mins to prepare and 1 hr to cook
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Cumberland Meatballs
Customer recipe by Sarah Steeples
Added 83 months ago

A splash of boiling water added to the tomato sauce stops it from becoming too dry.

Roll the skinned sausages into balls and coat in the flour.

Gently brown the meatballs in the oil on the hob. The flour stops the meatballs sticking.

Remove the browned meatballs from the pan and cook the shallot until softened. Add the remaining ingredients to the pan (except for the courgette) and heat through. Season to taste.

Return the meatballs to the pan. Put a lid on the pan and transfer to the oven for 1 hour at a medium heat. (Add the sliced courgette after about 40 minutes.)

Serve with tagliatelle and grated parmesan.


The courgette can be replaced with fine green beans or sliced green pepper.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 12 Cumberland chipolatas (skins removed)
  • 1 x tin chopped tomatoes
  • 1 shallot, finely chopped
  • 2tsp tomato puree
  • 1tbsp balsamic vinegar
  • 1tsp brown sugar
  • 1tsp dried oregano
  • 1tbsp oil
  • pinch salt and pepper
  • 1tbsp plain flour (for coating meatballs)
  • 1 sliced courgette

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