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.
- 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
- 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
- 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.
- 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.
- 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.
- 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!
After going meat free for so long, I was craving a meat fix. What better way to get it than with sausages?! This recipe uses good quality sausages to create a really simple meatball dish that packs a ton of flavour and satisfaction.
If you can find it, shiitake mushroom powder is so good to use in recipes like this. It delivers a real umami punch to dishes. The savoury flavour is perfect with the creamy mustard sauce but if you can’t find it, the dish will still be really lovely.
For the meatballs:
- 4 sausages, skins removed (I used Lincolnshire)
- 2 spring onions, chopped finely
- ½ tsp fennel seeds
- ½ tsp dried rosemary
- Salt and freshly ground black pepper
- 2 Tbsp breadcrumbs
For the sauce:
- 1 Tbsp olive oil
- 100g chestnut mushrooms, sliced
- 2 garlic cloves, finely chopped
- 1 tsp flour
- 1 beef stock cube
- 2 Tbsp sour cream
- 1 heaped tsp mustard
- Salt and freshly ground black pepper
- 2 tsp Shiitake powder
- 300ml water
- 2 spring onions, chopped
- Linguine, or any pasta and fresh herbs to serve
- Grind the fennel seeds and rosemary in a pestle and mortar until well ground.
- Add the sausage meat to a bowl along with the spring onions, breadcrumbs, seasoning and ground herb mix. Stir really well with a fork to combine.
- Take teaspoons of the mixture and roll out into little meatballs.
- Heat the oil in a large frying pan over a medium heat. Fry the meatballs off until browned all over.
- Add the garlic and mushrooms to the pan and continue to cook for 2 minutes.
- Next, add the flour and shitake powder and crumble in the stock cube. Stir to coat the meatballs and mushrooms before adding any liquid.
- Once this is done, add a splash of water along with the sour cream and mustard. Stir everything together then add the remaining water and let the meatballs bubble away on a medium low heat while you cook the pasta.
- Once the pasta is ready, stir the spring onions through the meatball sauce and serve.
Sometimes, I don’t have time and my stomach doesn’t have the patience for me to stand and cook a long, complicated meal. As much as I love getting creative in the kitchen, it doesn’t have to take forever to whip up a tasty offering and this mushroom stroganoff is a case in point. It takes 10 minutes to make. The sauce is made while the pasta is boiling then the pasta is tossed through the sauce to soak up all the earthy, creamy flavours. The paprika lends the smallest hint of spice and the parsley provides a freshness against the luxurious sour cream
- 1 onion, sliced
- 25g butter
- 1 garlic clove, chopped
- 200g chestnut mushroom, sliced
- ½ tsp smoked paprika
- 150ml beef stock
- 142ml carton soured cream
- a handful of chopped parsley
- tagliatelle, to serve
- Fry the onion in the butter in a large frying pan until soft. Stir in the garlic and mushrooms and fry over high heat until browned. Add the paprika, fry for 30 seconds. Pour in the beef stock and bubble fiercely to reduce by two-thirds.
- Take off the heat and stir in the soured cream, parsley and salt and pepper. Serve with tagliatelle.