Ingredients

Steps

• Squeeze sausagemeat from skins and roll into 40 small meatballs.
• Heat garlic oil in a large pan and fry meatballs until golden-brown.
• Add sliced spring onions and dried oregano to the pan and stir gently.
• Pour in white wine and canned tomatoes followed by 200ml of water.
• Add bay leaves and simmer uncovered for 20 minutes until the sauce thickens.
• Season with salt and pepper to taste.
• Serve immediately or let stand for 15 minutes before garnishing with parsley.