MEATBALL FETTUCCINE WITH COURTNEY ROULSTON
Description
Hearty meatballs with a hint of fennel in a tomato sauce, all tossed through
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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.
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