Perfect meatballs need to hold their shape, not fall apart in the sauce, and stay moist all the way through. The secret to getting the texture just right is some day-old bread soaked in milk and incorporated into the mix. So, if like me, you are making a lot of bread at the moment and there are always a few offcuts laying around, maybe it’s time to get ballin’!
Category: Meat
Loaded Hummus with Ground Lamb, Eggplant and Pomegranate
Who says you can’t have dip for dinner? Hummus is so simple to make at home with kitchen staples that I have to be really lazy to not make it myself. Topped with spiced lamb, eggplant and pomegranate, this is a sophisticated meal for a few or an impressive appetiser for more.
(Festive) Italian Sausage and Vegetable Traybake
This is a recipe I literally threw together after a hectic week. It really is more of an exercise in artless arrangement than it is actual cooking. While this boasts typical Italian flavours, ingredients and colours it also has a certain Christmassey flair to it. Perfect for a fuss-free festive flourish for your weeknight supper when you really don’t feel like cooking.
Patata L-Forn – Maltese Roast Traybake
As complicated as peeling and slicing some potatoes, this Maltese-style roast traybake is robust with flavour, rustic and versatile; when made with lamb, it’s also my mum’s favourite!
Pappardelle with Italian Sausage and Cime di Rapa
The bitterness of wilted rapini seems to be the perfect companion to pork, chilli and garlic. This rustic recipe makes the most of the fire and caramelised butteriness that occurs when these flavours are allowed to infuse together.
Spaghetti A’Matt’riciana – or the Amatriciana Matt Loves To Eat!
Smoky bacon, fresh tomato and fiery chilli punctuate this sauce from Amatrice – the sauce that my husband loves the most!
aldoincucina.com 