Using chicken sausages is a great way to rustle up quick and easy meatballs!
For the sauce:
For the meatballs:
Remove the sausage meat from the skins and place the meat in a bowl, discarding the skins.
Add the chopped sage and breadcrumbs and mix together.In a heavy based frying pan spray a little oil on the base of the pan and fry the onion, garlic and chilli until softened.
Add the chopped tomatoes and stir in the balsamic vinegar and sea salt.
Bring to the boil then reduce to a gentle simmer and add the meatballs. Cook for 10 minutes, then turn over the meatballs and cook for a further 10 mins.
Great served with pasta, rice or jacket potatoes!