Our house-made Italian Meatballs make 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.
Tom Sarafian has blessed us once again withe one of his delicious recipes, highlighting his newly release Harissa alongside our Lamb Shoulder Chops. Wonderful as a starter to any dinner party or a delicious dinner for 2!
Make midweek dinners feel like less of a chore by prepping the salsa verde and lentils in advance. The easy-to-master recipe works just as well with fatty or lean pork sausages. It’s all about keeping things simple, yet full of flavour. You can find this recipe and many more delicious ones in the Ostro cookbook.
In celebration of Greek Easter, we've enlisted the help of our friend Conor Curran to share one of his favourite lamb recipes. It's a super simple dish that starts with a simple marinade for the lamb cutlets, accompanied by a grilled zucchini salad and skordalia, which is a popular garlic accompaniment in Greece.
