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Pork, Veal & Ricotta Meatballs with Cavolo Nero August 2, 2015


This is another Weight Watchers recipe. If I were to make it again, I would make a few tweaks. It would probably increase the propoints value of the recipe but I would switch out the ricotta for feta cheese. I found the meatballs to be a little lacking in flavour. I used breadcrumbs instead of rolled oats just because I had some leftover bread. I couldn’t find Cavolo Nero in the supermarket so I use kale instead, probably a bad idea as it didn’t really wilt down very well and was a bit hard. Next time I would just add some spinach instead close to the end of the cook until wilted. I did taste pretty good in the end but it would be even better with the suggested tweaks.

12 propoints value

Serves: 4

Prep time: 10 mins

Cooking time: 20 minutes


1/4 cup (20g) trraditional rolled oats

400g pork, veal mince

4 green shallots, thinly sliced

1 small zucchini, finely grated

1/3 cup (80g) reduced fat fresh ricotta cheese, crumbled

1 tsp olive oil

1 red onion, finely chopped

2 garlic cloves, crushed

1 tbs baby salted capers, rinsed, finely chopped

2 cups (500ml) tomato pasta sauce (I used passata instead)

100g trimmed cavolo nero (Tuscan cabbage), coarsely chopped

250g spelt spaghetti

Salt and pepper to season


1. Blitz the oats in a food processor until finely chopped. Combine oats, mince, shallots, zucchini and ricotta in a bowl. Season well with salt and pepper.

2. Roll the mince mixture into balls. To prevent the balls sticking to your hand, you can spray them with some olive oil spray.

3. I cooked these in two batches to prevent them becoming soggy. Heat a frying pan and add some olive oil. Fry half of the mince balls until brown, turning frequently to coat all sides. Transfer to a plate. Do the same with the remainder of the balls. Re-add all the meatballs to the pan and reduce the heat. Add a lid and let the meatballs cook for 10 minutes. This is to ensure that the meatballs are cooked through on the inside. Remove from the heat.

4. Cook the pasta according to the packet instructions.

5. While the pasta is cooking add the onion to the same pan as the meatballs and saute for 5 minutes. Add the garlic and cook for another minutes. Add the capers and the pasta sauce and bring to the boil. Add the meatballs and the cavolo nero and cook for another 3 minutes until the cabbage is wilted.

6. Serve the meatballs with the pasta and enjoy.


Beef Meatballs with Orecchiette, Kale and Pine Nuts August 18, 2013

Filed under: Favourites,Meat,Pasta — delishuss @ 11:54 am
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I saw Gordon Ramsay cook (Gordon Ramsay’s Cookery Course) this along with a number of meatball recipes which I have to try and I thought it looked delicious. I was a little worried that it might be a bit bland but it’s not at all. This is one for making at the weekend when you have plenty of time to prepare it in advance. It doesn’t really take long to cook, it’s just prep time. Just a point to note about the orecchiette, it take a fair amount of cooking time, my packet took 18 minutes. The milk and breadcrumbs concept really works, it makes the meatballs moist.

I loved this recipe. I’m not sure how many people this serves but I would say 4-6 serves.



500g dried orecchiette pasta

2 garlic cloves, peeled and sliced

200g kale or cavolo nero, shredded

4 tbsp pine nuts, toasted

Freshly grated Parmesan cheese, to taste


For the meatballs

1 small onion, peeled and finely diced

2 garlic cloves, peeled and finely sliced

olive oil, for frying

1 tsp dried chilliflakes

500g minced beef

75g fresh breadcrumbs

3-4 tbsp milk

Sea salt and freshly ground black pepper



1. First prepare the meatballs. Sauté the onion and garlic with seasoning in a hot oiled frying pan for about 5 minutes until soft and lightly coloured, adding the chilli flakes after a minute or two.

2. Place the mince in a large bowl and add seasoning. Put the breadcrumbs in a separate bowl and moisten with the milk. Add the seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well. With wet hands, shape the mince mixture into small balls about 2cm wide. Transfer to a lightly greased plate or tray and chill for 30 minutes until firm.

3.  Start cooking the pasta in boiling salted water as per the pack instructions.

4. Meanwhile, heat the large frying pan over a medium and add a little olive oil. Brown the meatballs for 6 minutes until coloured on all sides.

5. Add the garlic to the pan and cook for 2 minutes until tender, then add the kale and season. Sweat the kale over a medium heat for 5 minutes with a couple of tablespoons of the cooking water from the pasta. Taste and adjust the seasoning as necessary, then stir in the pine nuts.

6. Drain the pasta, reserving a few tablespoons of cooking water. Tip the pasta into the pan with the meatballs and stir over a medium-low heat until well mixed. Add a good handful of finely grated Parmesan, an mix well with a little cooking water to help to coat the pasta. Tate and adjust the seasoning as necessary.

7. Serve garnished with another grating od Parmesan.

I’m dying to try out the other meatball recipes. Will keep you posted if I do.


Crispy Potato and Meatball Pan Fry February 20, 2012

I tried this recipe today. I thought it was great. It’s another Weight Watchers recipe, from the Simply Enjoy cookbook this time. I think it would freeze quite well if you wanted to make it at the weekend and eat later or it would be a great one for a family. I’m not an expert but I reckon kids would like the meatballs and it’s a good way to introduce veg as well.

33 Propoints value per recipe

8 Propoints value per serving

Serves 4


400g potatoes, peeled and halved, if large

400g lean beef mince

1 teaspoon dried thyme

Calorie controlled cooking spray

1 leek, sliced thickly

1 courgette, sliced thickly

1 teaspoon cornflour

3 tablespoons red onion chutney

250 ml vegetable stock

3 long fresh rosemary sprigs

200g cherry tomatoes, halved

75g mozzarella light, torn into pieces

Salt and freshly ground black pepper


1. Bring a saucepan of water to the boil, add the potatoes and cook until tender, the drain and leave to cool slightly. Slice the potatoes thickly and aside. Meanwhile, mix the mince and thyme together, season and form into 16 walnut sized balls.

2. Heat a large, deep-sided, ovenproof, non stick frying pan. Spray with the cooking spray, add the meatballs and fry over a medium heat for 8 minutes, turning occassionally, until browned all over. Remove from the heat and set aside.

3. Preheat the grill to high. Meanwhile, bring a pan of water to the boil and blanch the leek and courgette for 2 minutes then drain and refresh under cold running water.

4. Stir the cornflour and chutney into the stock and pour into a small pan. Add two sprigs of rosemary then bring to the boil and season with black pepper. Reduce the heat and simmer for 2 minutes until the sauce has reduced and thickened. Remove from the heat and take out the rosemary and discard.

5. Arrange the tomatoes, leek and courgette in the frying pan with the meatballs. Pour the sauce over, then top with the sliced poratoes. Scatter the mozzarella over the top and grill for 6 minutes or until golden.

6. Chop the remaining sprig of rosemary finely and scatter over the top before serving.


Saucy Spanish Meatballs October 1, 2011

Filed under: Uncategorized — delishuss @ 6:58 pm
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The Weight Watchers ‘One Pot Meals’ cookbook is my latest purchase. The recipes in it are great, really handy to make. This recipe is a lot more simple than it seems. Give it whirl.


4 Propoints per serving

Serves 4


400g pack Weight Watchers premium pork sausages

50g carrot, peeled and grated finely

1/2 teaspoon dried oregano

Calorie controlled cooking spray

300ml passata

500ml chicken stock

2 tablespoons chopped fresh thyme

150g open cup mushrooms, sliced

1 teaspoon smoked paprika

1 red pepper, cut into strips

20 pitted green olives

175g baby spinach leaves

Freshly ground black pepper



1. Remove the skins from the sausages and discard, then put the sausage meat in a large bowl and work in the carrot and oregano with plenty of black pepper. Using wet hands, shape into 24 meatballs, each about the size of a walnut.

2. Heat a large, lidded, non stick pan and spray with the cooking spray. Add the meatballs and fry gently to colour them, shaking the pan every now and then to make sure they don’t stick.

3. Pour the passata into the pan with the stockm thyme, mushrooms, paprika, pepper and olives. Stir gently then cover and leave to simmer for 15 minutes.

4. Add the spinach, stir gently until wilted, then serve.


Kefta mkaouara (spicy egg, meatball and tomato tagine) April 19, 2011

Filed under: Meat,Rice and Grains — delishuss @ 9:08 pm
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I saw this on Saturday’s kitchen. It’s a recipe from Rick Steins. I have a tagine (first time I tried it out :-)) but you can do them in the frying pan first and then put them in the oven in a casserole dish. Serve with cous cous. Rick says that you can also use prawns instead of the meatballs. Yummy!


  • 3 tbsp olive oil
  • 4 very fresh medium-sized free-range eggs
  • salt and freshly ground black pepper
  • a small handful fresh coriander leaves, coarsely chopped, to garnish
For the meatballs
  • 450g/1lb minced beef or lamb
  • 2 tbsp finely chopped parsley
  • 1 tsp ground cumin
  • 1 tsp salt
  • freshly ground black pepper
  • ½ tsp hot paprika
For the sauce
  • 1 medium onion, finely chopped
  • 900g/2lb ripe tomatoes, skinned, seeded and chopped, or 2 x 400g/14oz cans chopped tomatoes
  • 1 tsp ground cumin
  • ½ teaspoon hot paprika
  • 1 tsp freshly ground black pepper
  • 2 garlic cloves, crushed
  • salt to taste

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. For the meatballs, put the minced beef, parsley, cumin, paprika, one teaspoon salt and some freshly ground black pepper into a bowl and mix together well using your hands. Dampen your hands and form the mixture into about 28 2.5cm/1in balls.
  3. Heat two tablespoons of the oil in a shallow tagine or frying pan and brown the meatballs briefly on all sides. Remove with a slotted spoon to a plate and set to one side.
  4. For the sauce, add the onion to the tagine or pan with the remaining tablespoon of oil and cook gently for ten minutes until very soft and just beginning to brown. Add the remaining sauce ingredients and leave to simmer gently for 15-20 minutes until well concentrated in flavour but not too thick. Season well with salt to taste.
  5. Return the meatballs to the sauce and mix together. Transfer to a shallow ovenproof dish if you have prepared the sauce in a frying pan, otherwise leave the mixture in the tagine. Make four slight dips in the mixture and break an egg into each one. Bake in the oven for 15 minutes or until the eggs are just set.
  6. Scatter with the chopped coriander and serve with warm flatbread

Spaghetti with Meatballs December 27, 2010

Filed under: Meat,Pasta — delishuss @ 8:14 pm
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I got a couple of new cookery books as presents so I will be bombarding you with more recipes :-). This one is from Mama’s Italian Cookbook. It’s very tasty. The recipe requires passata; I had some left over tomatoes, so I used those and some passata. I’m not a big passata fan, maybe it’s the type I’m using but I always find it has a strange after taste. Does anyone know of a good brand that they can recommend?

Serves 6


1 potato, diced

400g/14 oz beef mince

1 onion, finely chopped

1 egg

4 tbsp chopped fresh flat-leaf parsley

plain flour, for dusting

5 tbsp virgin olive oil

400ml/14 fl oz passata

2tbsp tomato puree

400g/ 14 oz dried spaghetti

Salt and pepper

6 shredded fresh basil leaves and freshly grated Parmesan cheese, to garnish


1. Place the pototo in a small saucepan, add cold water to cover and a pinch of salt, and bring to the boil.

2. Cook for 10-15 minutes, until tender then drain. Either mash thoroughly with a potato masher or fork or pass through a potato ricer.

3. Combine the potato, mince, onion, egg and parsley in a bowl and season with salt and pepper.

4. Spread out the flour on a plate. With dampened hands, shape the meat mixture into walnut sized balls and roll in the flour. Shake off the excess.

5. Heat the oil in a heavy-based frying pan, add the meatballs and cook over a medium heat, stirring and turning frequently, for 8-10 minutes, until golden all over.

6. Add the passata and tomato puree and cook for a further 10 minutes, until the sauce is reduced and thickened.

7. meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta, bring back to the boil and cook for 8-10 minutes, until tender but still firm to bite.

8. Drain well and add to the meatball sauce, tossing well to coat. Transfer to a warmed serving dish. Garnish with the basil leaves and grated Parmesan cheese and serve immediately.


Lamb Meatball Tagine August 29, 2010

Filed under: Uncategorized — delishuss @ 8:33 pm
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I enjoyed this one, it’s quite sweet so if you don’t like sweet and savory then it’s probably not for you.

Serves 6


2 medium red onions

2 carrots

2 parsnips

½ swede

3tbsp sunflower oil

4 garlic cloves, bruised

2 x 500g lamb mince

30 fresh breadcrumbs

½ 200g jar tagine spice paste

400g tin of chopped tomatoes

Lemon juice, to taste

½ 25g pack of fresh coriander, chopped

250g couscous, to serve


  1. Heat the oven to 190 degrees celsuis/275 degrees Fahrenheit, gas 5. Cut each onion into 8 wedges. Peel and cut the remaining root vegetables into 2cm chunks.
  2. Put 2tsbp oil in a roasting tin. Add the veg and garlic, season and toss together. Cook for 35-40 minutes until tender and golden.
  3. Meanwhile, mix together the lamb mince and breadcrumbs and season. Roll into 24 equal-sized balls. Heat the remaining oil in a frying pan and brown the meatballs all over.
  4. Discard any excess fat from the pan, then add the spice paste, chopped tomatoes and 175ml water. Bring to the boil, then cook over a low heat for 10-15 minutes until the meatballs are completely cooked through.
  5. Carefully stir the meatballs into the roasted vegetables. Check the seasoning, adding lemon juice to taste. Stir through the chopped coriander, reserving a little to garnish, and serve with couscous.