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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Comfort food for any night of the week! Just add pasta to bulk it up.
Tomato sauce
1 onion, diced
3 large garlic cloves, chopped
1 tsp chilli flakes
2 cans chopped tomatoes
1 Tbsp balsamic glaze
½ cup parsley, finely diced
Meatballs
3 large garlic cloves, minced
1 Tbsp dried thyme
1 Tbsp rosemary
½ cup ricotta
1 cup grated parmesan
1 egg
½ cup panko crumb
2 zucchinis – ribboned
Fresh basil leaves to serve
Recipe developed by Miss Polly's Kitchen
Tomato sauce
1 onion, diced
3 large garlic cloves, chopped
1 tsp chilli flakes
2 cans chopped tomatoes
1 Tbsp balsamic glaze
½ cup parsley, finely diced
Meatballs
3 large garlic cloves, minced
1 Tbsp dried thyme
1 Tbsp rosemary
½ cup ricotta
1 cup grated parmesan
1 egg
½ cup panko crumb
2 zucchinis – ribboned
Fresh basil leaves to serve
Recipe developed by Miss Polly's Kitchen
Fry the onion in 2 Tbsp oil in a deep pan until soft. Add the garlic and chilli flakes and simmer for a couple of minutes.
Pour in the canned tomatoes and balsamic glaze. Turn the heat to low and let it simmer for 10 minutes.
Whilst the sauce is simmering, mix together the meatball ingredients then roll into balls (golf ball size).
In a separate pan, add a good glug of olive oil, fry the meatballs in batches on both sides. Set aside on a plate until the last meatballs have been browned.
Add the parsley and all the meatballs to the tomato sauce and gently simmer for a few minutes until the meatballs are cooked through.
Gently fold in the zucchini ribbons and fresh basil and serve.
Comfort food for any night of the week! Just add pasta to bulk it up.
800gm New Zealand pork mince
Tomato sauce
1 onion, diced
3 large garlic cloves, chopped
1 tsp chilli flakes
2 cans chopped tomatoes
1 Tbsp balsamic glaze
½ cup parsley, finely diced
Meatballs
3 large garlic cloves, minced
1 Tbsp dried thyme
1 Tbsp rosemary
½ cup ricotta
1 cup grated parmesan
1 egg
½ cup panko crumb
2 zucchinis – ribboned
Fresh basil leaves to serve
Recipe developed by Miss Polly's Kitchen
Fry the onion in 2 Tbsp oil in a deep pan until soft. Add the garlic and chilli flakes and simmer for a couple of minutes.
Pour in the canned tomatoes and balsamic glaze. Turn the heat to low and let it simmer for 10 minutes.
Whilst the sauce is simmering, mix together the meatball ingredients then roll into balls (golf ball size).
In a separate pan, add a good glug of olive oil, fry the meatballs in batches on both sides. Set aside on a plate until the last meatballs have been browned.
Add the parsley and all the meatballs to the tomato sauce and gently simmer for a few minutes until the meatballs are cooked through.
Gently fold in the zucchini ribbons and fresh basil and serve.
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