Heck Zesty Chicken Meatballs with Tomato Sauce and Boodles 4sp

I LOVE this meal!! One of my favourites. I aways have a couple of portions of these meatballs in my freezer for emergencies and I also have single portions of my homemade roasted tomato sauce in there too so I'm never too far away from a delicious low point meal. Sometimes I have courgetti and sometime I have Boodles (Butternut Squash Noodles), tonight I decided to use the wider cutter on my Morphy Richards spiralizer to change the texture up a bit.

Ingredients

for the meatballs

340g pack of Heck Zesty Chicken Sausages
2 slices of Weight Watchers Malted Danish Bread, blitzed into breadcrumbs 
1 pinch Salt 
1 pinch Black pepper 
1 medium Onion, finely chopped 
2 tablespoons Parsley, fresh
frylight 


for the tomato sauce

1 kilo tomatoes, skinned halved and cored
2 tablespoons Balsamic Glaze
1 tablespoon of Italian Herbs
salt and pepper to taste

Method

Preheat the oven to 200deg/ 180 deg fan/ gas mark 6
Place the tomatoes on a baking tray cut side up and sprinkle over the balsamic glaze, sprinkle over the herbs and the salt and pepper. Place in the oven and roast for 30-40minutes until roasted and browned. Place in a food processor and blitz to a sauce consistency. Alternatively if you want a coarser texture you could place the mixture into a bowl and crush with the back of a spoon.
Take the sausages out of their skin and place the mix into a bowl. Add the rest of the ingredients and mix gently until they are combined. Divide into 15 portions and roll into balls.
If I'm freezing them I put them onto a baking sheet lined with baking parchment and put them in the freezer until they are frozen solid, I then put them in portions of five into labelled plastic bags and then put them back into the freezer.

When I'm ready to use them I remove a portion from the freezer and leave them overnight in the fridge to defrost.

When I'm ready to cook my dish I spray a frying pan with spray oil and bring it to a medium/high heat, I then add the meatballs and allow them to brown on all sides for a few minutes. I then add my tomato sauce and a little water if its needed and allow the mixture to come up to the boil. I then turn the heat down and allow the meatballs to cook through for about 15 minutes. The timing depends upon the size of the meatballs but be sure to give them enough time to cook all the way through. To serve I microwave my boodles for 3 minutes, put them onto a warmed plate and spoon the meatballs and sauce over the top.

I also think that Basil goes beautifully with tomatoes so I sprinkle freshly torn basil leaves over the top....oh and a grating of Parmesan cheese (don't forget to add the points!!)
Depending on how I'm feeling I sometimes add a tablespoon of Philadelphia Light to the sauce to make it a bit creamy but not always. Sometimes I want the sharpness of the tomatoes, other times I want a creamy texture and flavour.