What We Love To Cook

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Another brilliant meatball meal thanks to L’Authentique French Grind. Toulouse this time, with a tomato, mushroom and kale sauce. Extra points for red wine and garlic. Ours was served with roasted cauliflower and almonds, but the kids had mashed potato with theirs. Delicious on a rainy autumn night.

katrina meatball

Gumbo inspired Chorizo meatball, chicken and shrimp (prawn) soup.

katrina gumbo

 

 

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L’Authentique Speedy Spaghetti & Meatballs

You’re never far from great spaghetti & meatballs when you’ve got a packet of L’Authentique Pork & Fennel sausages on standby.
This recipe comes from the genius that is The Backyard Cook aka our dearest Marty Shanahan
Ingredients
1 pot of L’Authentique Pork & Fennel Sausages (500g)

1 can of whole peeled tomatoes

2-3 gloves of garlic (finely sliced)

4 stalks of basil leaves removed and set to one side.

500g spaghetti

Salt n Pepper

100g freshly grated Parmesan cheese

Method
To prepare the sausages, score the skins, remove filling and separate each sausage into 3 even pieces. Then roll these into meatballs. (makes about 18 meatballs).
To a large sauté pan on a medium heat add two tablespoons of olive oil and brown the meatballs on all sides.
To the browned meatballs add the garlic and the basil stalks finely chopped and cook for 1 minute. Add the can of tomatoes, break them up & simmer the meatballs in the sauce for 10 minutes until slightly reduced & thickened, adding in a handful of finely chopped basil leaves just before serving.
While the sauce is simmering add your spaghetti to a large pot of salted boiling water and cook until al dente (7-8 mins)
Drain the pasta, plate and serve topped with the meatballs & sauce sprinkled with Parmesan cheese.