Meatballs are one of my favourite go to quick and easy dinners as they take hardly any preparation and can be ready in under 15 minutes. These meatballs in particular are delicious with my other favourite at the moment, 0sp Butternut Squash Noodles, or Boodles as Sainsbury’s like to call them. They made for a lovely filling dish but allow you to keep the smart points for the whole meal nice and low.
I’ve heard a lot about these Heck Sausages over the past few weeks so was over the moon today to discover that the Tesco nearest me stocks them. I’ve wanted to do chicken meatballs for a while but haven’t been able to get my hands on any chicken mince so I thought these sausages (out of their skins) would be the perfect replacement.
I love a good meatball dish and so when I started brainstorming ways to make them even more exciting, I knew I would have to give this one a go. Cheesy and gooey in the middle, baked to perfection in a lovely tomato sauce, these really are the ultimate Italian meatballs.
If you don’t want to fiddle on making to meatball yourself you could use shop bought meatballs and use all the mozzarella on top to bake it. If you do have the time I would highly recommend giving these ago. I made up enough meatballs for four people (20 meatballs) and left half (10) uncooked in the fridge for tea the next day.
If you prefer the sauce wet and saucy, use passata, if you like it a bit more dry, use the chopped tomatoes.
I noticed that Aldi had started selling some lovely venison meatballs a while ago and for only 40kal a meatball, I knew I had to give them a go! The venison is a lovely different flavour, and the ragu sauce, which usually would take hours to simmer and reduce, is both quick, easy and packed with veg! I added a little cream (1 tbsp) but this is optional, I find it takes a little of the tang of the tomatoes away, but it’s lovely without it too. It’s a great way to use up lots of veg and get a nice portion of sauce for not many points at all!
I’ve wanted to experiment for turkey mince for quite a while but I was always put off with how flavourless turkey was. This week I decided that now was the time to give it a bit of a makeover and what better way to do that then to make some lovely meatballs! ‘Saganaki’ refers to a small frying pan that Greek dishes are often cooked in. In this case I used a large frying pan which can be put straight in the oven. If you don’t have a frying pan suitable for the oven just pop the meatballs and sauce into a baking dish before you add the cheese and then pop that in the oven. This is a lovely dish, really easy to make and is a little bit different to your usual meatball dish. I have to admit, after eating this, I may be a turkey convert! This recipe has been adapted from another recipe online. You can view the original recipe here.
