1. Split the sausage skins, squeeze out the meat, then roll it into small meatballs about the size of a large olive. Heat the oil in a large non-stick saucepan, then brown the meatballs well on all sides until cooked – you might need to do this in batches. Set the meatballs aside.
2. Add the onion and garlic to the pan. Soften for 5 mins, stir in the spices and rice, then cook for another min. Pour in the stock and tomatoes. Bring to a simmer, scraping up any sausagey bits from the bottom of the pan. Simmer for 10 mins until the rice is just cooked, then stir in the meatballs with some seasoning. Ladle into bowls, scatter with coriander and serve with crusty bread.
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|Serving Size: 1 (1134g)|
|Recipe Makes: 1|
|Calories from Fat: 69 (11%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 3393.7mg||117 %|
|Potassium 540.7mg||14 %|
|Total Carbohydrate 134g||39 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 126.6g|
|Protein 13g||19 %|
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Calories per serving: 655
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