Roast sticky sausage meatballs (and oven falafels)

These sticky sausage meatballs – plus a tasty veggie option – make for a summer crowd-pleaser. Meatballs, flatbreads and you’re ready to roll! 

sausage meatballs
Chris Alack

MAKES ABOUT 20 

800g good-quality all-pork sausages (skinned) or sausagemeat
1 tsp finely grated fresh ginger
1 heaped tsp finely chopped medium-hot red chilli
2 tbsp finely chopped coriander, plus extra to serve
1 lemongrass stalk, trimmed and finely chopped
150g sweet chilli sauce, for rolling

1. In a large bowl, combine all the ingredients except the chilli sauce and mix well. Roll small handfuls of mixture between your palms to form balls the size of a walnut. Set aside on a plate, cover and chill until required. 

2. Preheat the oven to 210C/190C fan/gas 6.. Pour some chilli sauce into a small bowl, roll the meatballs in the sauce to coat and arrange spaced slightly apart in one or two large roasting dishes. Roast for 25-30 minutes, turning halfway, until lightly golden and sticky. Leave to stand for 5 minutes before serving. 

SERVING IDEAS Serve with your choice of wraps and sides. We used sliced avocado, pea shoots, spring onion, chopped.

MAKES ABOUT 20 

800g good-quality all-pork sausages (skinned) or sausagemeat
1 tsp finely grated fresh ginger
1 heaped tsp finely chopped medium-hot red chilli
2 tbsp finely chopped coriander, plus extra to serve
1 lemongrass stalk, trimmed and finely chopped
150g sweet chilli sauce, for rolling

1. In a large bowl, combine all the ingredients except the chilli sauce and mix well. Roll small handfuls of mixture between your palms to form balls the size of a walnut. Set aside on a plate, cover and chill until required. 

2. Preheat the oven to 210C/190C fan/gas 6.. Pour some chilli sauce into a small bowl, roll the meatballs in the sauce to coat and arrange spaced slightly apart in one or two large roasting dishes. Roast for 25-30 minutes, turning halfway, until lightly golden and sticky. Leave to stand for 5 minutes before serving. 

SERVING IDEAS Serve with your choice of wraps and sides. We used sliced avocado, pea shoots, spring onion, chopped coriander, lemon wedges and a quick herby sauce. 

FOR LEMONY HERBY SAUCE Whiz together 200g full-fat fromage frais, 1 tbsp lemon juice, 15g coriander leaves, 1 trimmed sliced spring onion, . tsp caster sugar and a pinch of sea salt until smooth, and combine. 

EASIEST-EVER BAKED FALAFELS Try these instead of meatballs. Finely chop 2 shallots and 3 garlic cloves. Prepare 1 tsp finely grated lemon zest. In a processor, whiz together the shallots, garlic and lemon zest with 2 x 400g tins chickpeas (drained, rinsed and patted dry), 1 heaped tbsp flour (gluten-free if wished), 25g each coriander leaves and flat-leaf parsley leaves, 2 tsp ground cumin, a pinch of chilli flakes and some seasoning. Shape into balls as before, arrange on parchment-lined baking sheets, brush lightly with olive oil and roast for 30-35 minutes, turning halfway or until golden and cooked through. Serve with your choice of wraps and sides. For an easy sauce, combine 4 tbsp tahini with 2 tbsp lemon juice and 1 finely minced garlic clove and drizzle.

Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.