Creamy Pesto Turkey Meatballs


pesto 18/02/2018

Something a bit different from your regular marinara, this meatball dish only takes about 30 minutes to whip up and is comfort food to the max.


The meatballs:

  • 1 lb (450g) minced turkey
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons basil pesto (or any pesto you like)
  • 1 large egg
  • 1/2 cup breadcrumbs
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

The sauce:

  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 2 cloves garlic, finely minced
  • 1/2 tablespoon basil pesto (or any pesto you like)
  • 2/3 cup (160ml) sour-cream
  • 1 1/4 cup (300ml) chicken stock
  • 1 teaspoon cornflour mixed with one teaspoon water
  • 2 teaspoons lemon juice



  1. In a large bowl, combine the turkey, parmesan, pesto, egg, breadcrumbs, garlic, salt, and pepper. With clean hands, gently work the mixture together until it is well combined. Shape into approximately 12 balls and transfer to a plate.
  2. Heat butter and olive oil in a skillet over medium heat. Brown the meatballs until golden and cooked through. Remove from skillet and set aside.
  3. In the same skillet, sauté minced garlic until fragrant and slowly add the sour cream while whisking. Heat through on medium heat, keep stirring slowly. Add chicken stock, cornflour, basil pesto, lemon juice, salt and pepper. Keep cooking on medium-low heat for about 5-7 minutes, stirring often, until smooth.
  4. Put the chicken meatballs back into the skillet and heat through for a couple of minutes, coating with the creamy pesto sauce. Serve with spaghetti and more parmesan and basil for good measure. Enjoy!

Thai Style Peanut Pork & Broccoli


Capture 17/02/2018

This simple Thai-inspired peanut pork melts in the mouth! Made with peanut butter, spices and coconut milk, it’s easy and delicious!


  • 1 tsp olive oil
  • 1 kg diced pork shoulder
  • 1 onion peeled and chopped
  • 2 tbsp. ground coriander
  • 1 tbsp. ground cumin
  • 1 inch fresh ginger, grated
  • 2 cloves garlic, grated
  • 300 ml chicken/veg stock
  • 400 ml can full-fat coconut milk
  • 2 tbsp. peanut butter
  • Juice of 1 lime
  • 200 g tenderstem broccoli chopped into bite sized pieces
  • 100 g beansprouts

To Serve:

  • Thai jasmine rice
  • Fresh coriander
  • Chilli flakes


  1. Preheat the oven to 170C.
  2. Heat the oil in a large casserole pan on a high heat until hot. Add the pork, and brown on all sides – takes about 6-8 minutes.
  3. Turn down to a medium heat and add the onions. Cook for 5 minutes, moving around the pan regularly, until the onions soften.
  4. Add the coriander, cumin, ginger and garlic and stir.
  5. Add the stock, coconut milk and peanut butter. Stir and bring to a gentle simmer then place a lid on the pan and place in the oven to cook for 2 hours.
  6. Stir in the lime juice then add the broccoli and beansprouts. Stir and place back in the oven for 10 minutes.
  7. Remove from the oven and stir. Serve over rice, garnished with fresh coriander. Add some chopped fresh chillies and/or dried chilli flakes if you like a bit of heat.