date:Jul 28, 2014
ce of 1 lemon
Method
1. Roll sausage meat into 20 meatballs. Heat 1 tbs oil in a saucepan over medium-high heat and cook meatballs, turning, for 3-4 minutes until browned, then set aside.
2. Reduce heat to medium, add 1 tbs oil, carrot, celery, onion, rosemary and bay leaf and cook, stirring occasionally, for 8 minutes or until softened and slightly golden. Add chilli and fennel, and cook for 1 minute or until fragrant. Add tomatoes and stock with 1 cup (250ml) water. Return meatballs to pan,