Published: 14 days ago
Updated: 14 days ago
2 min read

Two delicious meatball recipes the whole family will love

Courtney Roulston makes two delicious meatball recipes the whole family will love
Digital staffBy Digital staff

Courtney Roulston’s meatball mania

Two delicious meatball recipes the whole family will love

Courtney Roulston makes two delicious meatball recipes the whole family will love
Digital staffBy Digital staff

MEATBALL FETTUCCINE WITH COURTNEY ROULSTON

Description

Hearty meatballs with a hint of fennel in a tomato sauce, all tossed through

Know the news with the 7NEWS app: Download today Download today

fettuccine.

Serves 4 Prep Time 5 minutes Cooking Time 25 minutes

Cooking Tips: Serve with shaved parmesan cheese.

Ingredients

2 tablespoons Coles Classic Olive Oil

400g packet Coles Beef & Pork Meatballs

1 large red onion, chopped

1 teaspoon Coles Whole Fennel Seeds

700g jar Leggo’s Passata - Rustic

400g Coles Fettuccine

Method

STEP 1 Heat 1 tablespoon oil in a non stick frypan over medium heat and cook meatballs until browned on all sides, approximately 3-4 minutes. Set aside.

STEP 2 Add remaining oil to same frypan, cook onion and fennel seeds for 3 minutes until fragrant and onion is softened.

STEP 3 Return meatballs to frypan and stir through Leggo’s Passata. Bring to the boil, reduce heat and simmer uncovered for 10 minutes.

STEP 4 Meanwhile, cook pasta following packet directions. Drain and stir into meatball mixture. Serve

MEATBALL MINESTRONE SOUP

SERVES 6

Recipe By Courtney Roulston

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients

2 tablespoons olive oil

1 pack Coles Beef & Pork meatballs

1 large red onion, chopped

1 teaspoon Coles fennel seeds

700g jar Leggo`s Rustic Passata sauce

Sea salt and pepper to taste

100g Coles fettuccine, broken into 3cm lengths (or use any shaped pasta you like)

1 litre Coles chicken stock

2 large zucchini, diced

1 can white beans, drained

3 cups leafy greens (Cavolo nero, Silverbeet, spinach, kale ect)

½ cup Parmesan cheese, grated

½ lemon to serve

Method

Step 1. Heat the oil over a medium heat in a large pot and cook the meatballs for 2-3 minutes each side, or until browned. Remove the meatballs form the pan and set aside.

Step 2. Keep the pot on a medium heat then cook the onion for 2 minutes. Add in the fennel seeds and stir for 1 minute, or until fragrant.

Step 3. Pour in the passata sauce, pasta and chicken stock then bring up to a simmer. Add in the zucchini, salt, pepper and white beans and allow to come back up to a simmer.

Step 4. Return the meatballs to the pot along with the greens and gently simmer for 2 minutes to wilt the greens. Place into serving bowls then grate over some lemon zest, a squeeze of lemon juice, cracked pepper and Parmesan cheese before serving.

For more, click here