Lamb and Feta Meatballs

It’s been a hot minute since I last wrote and the world has changed. Alas, all this time at home is helping bring back my creative flair. I’ve recently moved house and being home-bound for the foreseeable future, I have plenty of opportunities to cook new dishes.

I had the cravings for meatballs and I picked up some lamb mince during my last grocery shop (let’s be honest, grocery shopping at the moment is a bit of a lottery). These are easy as to make, basically just chuck everything in a bowl then cook ’em up!

Lamb and Feta Meatballs (makes 11-12)

What you’re going to need

500g lamb mince

1 egg

1 slice bread, crusts removed and torn into small pieces (less than 1cm squares)

1 clove garlic, crushed

1/3 cup tasty cheese, grated

30g feta

1 tablespoon chopped parsley

1-2 tablespoons milk

salt and pepper to season

olive oil for cooking

Method

  1. In a small bowl, place the bread and milk to soak.
  2. Whilst the bread is soaking, add the mince, egg, parsley, grated cheese, garlic, salt and pepper into a bowl.  Once all the milk is absorbed/the bread is soaked, add the bread to the remaining mixture.
  3. Mix the bowl contents with your hands (I find this is the best way to mix everything and break up the mince properly. I usually wear disposable gloves for ease of cleaning my hands afterwards)
  4. Once mixed, take a portion of the mince mixture in your hands to roll into a ball shape. Press your thumb into the top to make a hole and place the feta inside. Cover the hole with mince from the other side of the ball. Repeat step until all the mince mixture and feta are gone. Mixture yields approximately 11-12 meatballs.
  5. In a large fry pan, heat the olive oil to a medium heat. Add the meatballs and cook through (~15 minutes depending on size).
  6. Serve hot with your choice of condiments. I chose to have them with hummus and salad for a light dinner.

Spinach and Feta Pasta Shells

Another weekend, another opportunity to stock my freezer with prepared meals for work lunches! Yes there is more to my life than meal prep I promise but I have always found cooking quite therapeutic so it’s always a breeze for me to prepare my own food for work and not worry about foraging every lunch time!

I find at home that we end up with bits and pieces leftover from where we have tried new recipes or have just decided to experiment with different ingredients. As a result, we at my household tend to end up with random portions of ingredients which often get neglected or unfortunately thrown out if they’re there for long enough…

Alas, leftover meal prep is my favourite. Ideally with this approach, you only need to purchase maybe one or two ingredients to make a complete dish. In this case, I only bought some basil as it is a seasonal herb and our current garden supply has died off. Our lovely next door neighbour kindly donated some of her homegrown spinach which I put to use straight away. An ingredient that goes perfectly with spinach, feta! Feta is basically a staple in my house. With these and a couple of other bits and pieces, we have a dish!

Let’s get into it!

Spinach and Feta Pasta Shells (serves 2)

What you’re going to need

12 giant pasta shells

1 bunch spinach, stems removed

150 g feta

1/4 cup walnuts

6 basil leaves

cheddar cheese, grated for topping

salt and pepper to season

Method

  1. Preheat oven to 200 degrees Celcius.
  2. Cook pasta shells as per packet instructions until al dente.
  3. In a pulse blender/food processer, add the spinach, feta, walnuts, basil, salt and pepper. Blitz until well combined and a chunky paste is formed.
  4. Have a medium sized baking dish ready. Carefully hold a pasta shell (as they are still very hot) and place a spoonful of mixture inside. Place inside the baking dish. Continue until all shells and mixture have been used. Once all in, place as much or as little grated cheddar on top as you like.
  5. Place in the oven and bake for 15 minutes or until cheese on top has melted and darkened.
  6. Serve immediately or allow to cool completely and then package up in the freezer.

Spinach and Feta Pasta Shells

 

 

Vegetarian Stuffed Pasta Shells

Hope everyone is having a great Easter long weekend! I have been cooking away and experimenting a fair bit and I’m excited to share another recipe with you all.

I aim to make my work lunches with tuna or make them vegetarian just because meat is so expensive! I have been on a bit of a streak lately where I have come up with some tasty, filling and cheap lunch options. There were some odds and ends around the kitchen today. I wanted to use up the bits of food we had leftover both in the fridge and pantry to make this dish. I decided to substitute the meat in this dish with potato. It worked well and gave the dish the substance to make it a complete dish. I have also developed the flavours with cheese, garlic and Barilla Basilico Pasta Sauce.

Vegetarian Stuffed Pasta Shells (serves 2)

What you’re going to need

10 giant pasta shells (these were from a local food market which sells an abundance of Italian food products)

1 medium potato, diced

100 grams baby spinach

50 grams feta

1 clove garlic

1/2 cup Italian pasta sauce (I used Barilla Basilico Pasta Sauce)

100 grams cheddar, grated (I used Mersey Valley)

salt and pepper to season

Method

  1. Preheat oven to 200 degrees Celcius
  2. In a small saucepan, add the diced potato to cold water and bring to the boil. In a medium saucepan, bring a pot of water and salt (1/2 tablespoon) to the boil. Once boiling, add pasta and cook until al dente.
  3. In a food processor, blitz the spinach, feta, garlic, salt and pepper until coarse. (you don’t want to blitz it for too long and end up with a dip…)
  4. Mash the potato to remove the large lumps and then combine with the spinach mixture.
  5. Have a small baking dish ready. Place a heaped spoon of the filling into each of the giant pasta shells and place in one layer in the baking dish until all the shells are filled. Spoon pasta sauce over the shells and cover the top and around the sides. Place the grated cheddar on the top evenly.
  6. Place in the preheated oven and bake for 20-25 minutes. Serve hot.

Stuffed Pasta Shells