Sage English meatballs are a quick main dish made by kneading ground meat with dried sage and breadcrumbs, grilling and serving with tomato sauce. Ready in under twenty minutes, they draw on England's tradition of herb-seasoned meatballs.
Lightly knead the ground meat with the breadcrumbs, egg, dried sage, onion and salt, then shape into meatballs.
Grill the meatballs over medium heat, turning, for 12 minutes until browned on every side.
Warm the tomato sauce and spoon it over the meatballs to serve.
Do not overwork the mixture, or the meat will toughen. Do not overgrill, or the meatballs will dry out and turn rubbery. Allergens: contains gluten (breadcrumbs).
Replacing half the sage with thyme gives the meatballs a lighter aroma; the classic version often blends the two.
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