Our house-madeItalian Meatballsmake it easy to create a comforting and delicious weeknight meal at home in under an hour. We've paired them with a simple marinara sauce and our new Rustichella d'Abruzzo Spaghetti. Dressed with plenty of freshly shaved parmesan and the whole family is in for a real treat!
Heat olive oil in sauce pan on medium heat. Once hot add in onion and garlic and cook on low for 10 mins until cooked but not coloured.
Add in tomato sugo, bay leaves, oregano, sugar and season with salt and pepper. Add in 1/2C water and bring to a boil then reduce to a simmer and cook for 20 mins while you pan fry the meatballs.
Heat a heavy based fry pan on medium-high heat with a splash of olive oil. Once hot, add in the meatballs and fry until golden on the outside. They do not need to be fully cooked as they'll continue cooking in the sauce.
Add the meatballs to the sauce and cook with a lid on for 15 mins. Remove the lid and continue cooking for another 5-10 mins to allow for the sauce to reduce.
In the meantime, cook the spaghetti in boiling salted water until al dente, then drain.
Stir a few spoons of sauce through the pasta and serve on plates topped with meatballs and more sauce. Serve with plenty of freshly grated parmesan.
With the cooler change in weather, we find ourselves reaching for takeaway more frequently. This Korean Chicken Stir Fry is simple, it's packed with flavour and with all home-cooked meals, you can ensure that the meat you're eating is good quality meat!
Quick, easy, tasty: tick, tick, tick. This week, we've adapted an Adam Liaw recipe for sausages (squeezed out and rolled into balls) cooked in tomato sugo. After all, what is a sausage if not a large meatball in a casing? We served with polenta but it would be just as good with pasta or crusty bread.
Musakhan is a traditional Palestinian chicken meal that's served from one dish, for everyone to tear of bread and sandwich the tender, spiced chicken and onions in between. With the mild weather we've been blessed with, we cooked the chicken on the barby to give the whole dish a nice, toasty flavour but cooking it in the oven will works wonderfully too!