Meatball Rolls with Spicy Tomato Ketchup


Meatball Rolls with Spicy Tomato Ketchup

  • 20 minutes
  • 60 minutes
  • 8 serves


For the ketchup
1 red onion, roughly chopped
2 cloves garlic
2 red chillies
1 small apple, roughly chopped
2 tbsp oil
4 large juicy tomatoes, roughly chopped
2 tbsp tomato paste
1 tbsp balsamic vinegar
1 tsp fennel seeds, roughly ground
1/2 tsp fish sauce
1 tbsp brown sugar

For the Rolls
395g pack Scan meatballs
320g ready-rolled puff pastry sheet
1 egg, whisked
2 tbsp sesame seeds



Whizz the red onion, garlic and chillies in a food processor. Add the apple and continue to blitz until you have a thick paste.

Heat the oil in a large saucepan. Add the onion, garlic and apple mixture and cook for 5 -10 mins, until starting to soften.

Add the tomatoes, tomato paste, balsamic vinegar, fennel, fish sauce and brown sugar and bring to the boil. Simmer for 30 mins, until thick and the tomatoes have totally disintegrated.

Pour into sterilised bottles and allow to cool. Refrigerate until needed.

Meatball rolls

Preheat the oven to 200° C/400° F/Gas Mark 6.

Unroll the pastry and cut into strips, about 4cm wide and 12cm long. Wrap each meatball in the pastry, rolling until covered on all but two sides and pressing to seal.

Place on an oven tray and brush with a little egg, then sprinkle with the sesame seeds. Bake for 25 mins until puffed up and golden.

Serve while still warm with the spicy tomato ketchup.

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