The May issue of Good Taste Magazine is getting a total workout in my kitchen. I generally make a few things out of each foodie mag I buy but this issue is one of those rare ones where I flicked through and found page after page of recipes that I was hanging out to make. Recipes that I've wanted to try, or that I knew Miss Fuss Bum would like, or just something a bit different for the dinner table.
This meatball recipe is a total cheats version, tastes fab and Hubby and I loved it. Offspring #1 was unhappy because it had olives in it and didn't believe that you couldn't really taste them, while #2 gobbled hers up after I'd removed the offending huge piece of olive not even noticing the smaller pieces still happily encased in the meat. Next time I'll add some salt and pepper to the meatball mixture and we did sprinkle some parmesan over the finished dish but apart from that I wouldn't change a thing. I especially loved that we got in at 6pm and I had dinner on the table at 6.28pm and that included wrangling small people into baths/showers/pyjamas.
Greek Meatballs and Pasta
from Good Taste magazine, May Issue
400g dried penne pasta
500g lamb mince (oops, used beef mince)
120g Always Fresh Antipasto To Go Continental Mix, drained, finely chopped
1 tbs olive oil (I used the oil from the antipasto pack - thrifty and tasty!)
700ml bottle passata
1. Cook the pasta in a large saucepan of boiling water following packet direction, Return to pan.
2. Meanwhile, combine mince and antipasto in a bowl. Roll tablespoons of mixture into balls. Heat oil in a large deep frying pan over medium-high heat. Cook the meatballs, shaking pan often, for 3-5 minutes or until browned.
3. Add the passata. Season with salt and pepper. Bring to a simmer. Reduce heat to medium-low. Cook for 3-5 minutes or until the meatballs are cooked through and the sauce thickens slightly.
4. Add the meatballs to the pasta and toss to combine.
