To celebrate World Meatball day on 9 March, we serve up the humble frikkadel in four fabulous new ways. Move over meatballs in gravy, the weeknight selection is about to get bigger! 

Meatballs baked in tomato sauce 

SERVES 4 

Well worth adding to your repertoire! Simply change it up week-to-week by serving it on mash, polenta, pasta or rice, or toss through vegetable spaghetti. 

Ingredients

For the meatballs  

1 onion, finely diced
1 sprig thyme, leaves picked
1 cup (about 4 small) grated
baby marrows or carrots
½ cup fresh breadcrumbs
½ cup grated Parmesan + extra for serving
2 tsp ground coriander
500g beef mince
Salt and milled pepper  

Glug olive oil
2-3 cloves garlic, chopped
2 cups tomato passata or tomato purée 2 Tbsp sugar
500g cooked pasta or 250g cooked polenta, for serving
Fresh basil and lemon zest, for serving 

Method 

1. Combine the meatball ingredients and shape into golf ball-sized meatballs. Chill for 10 minutes.
2. Heat the oil in an ovenproof pan and fry the garlic until fragrant. 
3. Add the passata or tomato purée and sugar, then simmer for 2 minutes.
4. Remove from heat and place meatballs in sauce. 
5. Bake at 180°C for 15 minutes, turn meatballs over and continue baking for 15-20 minutes, or until the sauce has thickened and reduced. 
6. Serve meatballs on a bed of pasta or polenta.
7. Garnish with basil and lemon zest just before serving. 

Tear-and-share cheesy meatball subs  

SERVES 4-6  

Friday night fare is about to get downright delicious. This oozy sub can also be baked in the air fryer for a quick-fix.  

Ingredients

1 packet (500g) pork mince
2 Tbsp chopped fresh coriander 1 tsp paprika
2 spring onions, sliced  

¾ cup dried breadcrumbs Salt and milled pepper
2 Tbsp canola oil
1 can tomato purée  

2 Tbsp sugar
¼ cup lemon juice
4 mini French loaves
2 cups grated cheese (like a combination of Cheddar, Gouda or mozzarella)  

For the slaw

3 Tbsp canola oil
1 tsp Dijon or wholegrain mustard
1 red chilli, deseeded and chopped (optional)
1 lemon, juiced
Salt and milled pepper
1 packet (300g) shredded red and white cabbage
4-5 radishes, sliced
Lime wedges, for serving (optional)   

Method 

1. Combine the pork mince, coriander, paprika, spring onion and breadcrumbs. Season.
2. Roll 2 Tbsp of the mixture into equal-sized balls, creating about 15-18 meatballs.
3. Heat oil in a pan and brown the meatballs in batches for 6-8 minutes or until golden.
4. Add tomato purée, sugar and lemon juice, then cook for 8-10 minutes.
5. Preheat oven to 200°C.
6. Place the loaves onto a lined baking tray. Halve each loaf, making sure not to cut all the way through to allow for stuffing.
7. Spread about ¼ cup tomato sauce onto the inside of each loaf.
8. Divide meatballs and remaining sauce between loaves and top with the cheese.
9. Bake for 5-7 minutes or until golden and cheese has melted.
10. Combine the slaw ingredients and season.
11. Place subs onto platters and allow guests to tear and share themselves.  
12. Serve with slaw on the side and lime wedges, if you like. 

Frikkadels on unbeetable beetroot raita

SERVES 4-6

Make it a weeknight dinner with meatball pita pockets or serve these as part of a mezze-style feast with flatbreads and a grain salad for
a special occasion.  

Ingredients

For the frikkadels

1 packet (500g) lamb or beef mince 
1 onion, finely chopped
2 cloves garlic, minced
¼ cup breadcrumbs  

1 egg, whisked
2 lemons, zested and juiced
1 tsp each ground cumin and cardamom 1⁄2 tsp cinnamon
Handful chopped fresh mint, parsley and coriander
Salt and milled pepper
Oil, for frying  

For the raita

3-4 cooked beetroots, grated 1 cup double cream yoghurt 1 Tbsp olive oil
Squeeze lemon juice
½ tsp ground cumin
1-2 green chillies, deseeded and chopped (optional)
Chopped salad, rocket or micro herbs, for serving  

Method 

1. Combine the frikkadel ingredients and season.
2. Roll into golf ball-sized balls (about 5cm) and chill in fridge for 15-30 minutes.  
3. Heat oil in a pan over medium heat. 
4. Fry frikkadels for 10-12 minutes, until they are golden-brown all over and cooked through.
5. Combine raita ingredients and season. 
6. Spread raita on a platter, top with frikkadels and salad, and serve. 

Lemon and herb meatballs  

MAKES 4 

Make these fancy meatballs for your next dinner party. The lemon perfectly offsets the rich lamb mince.  

For the meatballs

3 Tbsp olive oil
3 onions, chopped
6 cloves garlic, chopped
1 packet (600g) lamb or beef mince 
1 cup breadcrumbs
2 lemons, zested
½ punnet (15g) fresh mint, chopped + extra for serving  

½ punnet (15g) fresh dill, chopped + extra for serving
4 tsp nine-spice mix (recipe below)
2 tsp ground cumin  

1 Tbsp capers, chopped
Salt and milled pepper
1 packet (200g) green olives, depipped 2 Tbsp capers
1 preserved lemon, chopped
1 tsp honey or pinch of sugar
1 cup beef stock
Crumbled feta, for serving
8 caper berries, for serving (optional)  

Method 

1. Heat half the oil in a pan and sauté́ the onions for 5 minutes over medium heat. 
2. Add garlic and fry for a minute.
3. Combine half of the onion mixture with remaining meatball ingredients, setting half the onion aside.
4. Season meat mixture and shape into 16 balls.
5. Heat remaining oil in a pan and sear meatballs until browned all over.
6. Return remaining onion mixture to the pan and fry with olives, capers and preserved lemon.
7. Add honey and stock and simmer uncovered for 10-12 minutes or until meatballs are cooked through.
8. Serve meatballs with fresh dill, mint, feta and caper berries (if using).  

NINE-SPICE MIX :  

A simple spice mix used in a lot of popular chef Yotam Ottolenghi’s Israel-inspired recipes.   

Combine 3 Tbsp allspice berries
1 ½ Tbsp coriander seeds 
½ Tbsp black peppercorns
5 cloves
½  tsp cardamom seeds
2 blades mace (optional)
2 sticks cassia bark or cinnamon and a pinch of each cumin and grated nutmeg. 
Toast in a dry pan and grind to a fine powder. This all-rounder spice works well with beef, lamb, chicken or pork.  

The post Meatball madness  appeared first on MyKitchen.

Roses are red, violets are blue and MyKitchen brings you lovely recipes. 

Love is in the air this month, and we’re ravenous for all things red. Explore the taste of this colour palette with these flavour-packed recipes. 

Ruby stone fruit fridge cheesecake 

SERVES 8 

Swap out the ginger biscuits for chocolate biscuits. 

Ingredients 

For the base  

1 packet (200g) ginger biscuits cup 
(80g) butter, softened  

For the filling  

2 tubs (175g each) medium-fat cream cheese 
1 cup (200g) castor sugar 
1 punnet (100g) raspberries 
½ cup (125ml) cream 
1 tsp (5ml) vanilla essence 

For the topping  

3 plums, thinly sliced 
3 nectarines, thinly sliced 
1 punnet (100g) fresh raspberries 
Handful pomegranate rubies 

Method 

1. Blitz the biscuits in a food processor to a fine crumb. Add the butter and mix to combine.
2. Press the mixture into a 23cm loose-bottomed tart tin. Chill until set. 
3. Blitz together the cream cheese, half the sugar and raspberries. Add a splash of milk if needed. 
4. Whisk together the cream, remaining sugar and vanilla to stiff peaks in a separate bowl.
5. Whisk a third of the cream mixture into the cream cheese mixture. Then gently fold in remaining cream. 
6. Spoon the mixture over the biscuit base and refrigerate for at least 6 hours or overnight.
7. Before serving, decorate tart with sliced fruit (shaped into spirals or roses), berries and pomegranate rubies. Serve cold.

One-pan tomato sauce and pasta 

SERVES 4 

Add dollops of cream cheese to the tomatoes and pan juices before tossing with the pasta for extra decadence.  

Ingredients 

2.5kg ripe salad tomatoes, quartered 
Salt and milled pepper 
¼ cup olive oil 
¼ cup balsamic vinegar 
3 Tbsp brown or white sugar 
5 cloves garlic, sliced 
½ punnet fresh thyme or oregano, leaves picked 
1 packet tagliatelle, cooked 
Fresh Parmesan shavings, for serving 
Fresh basil, for serving 

Method 

1. Preheat oven to 160°C. 
2. Arrange tomatoes in a single layer on two baking trays, making sure not to overcrowd the trays.
3. Season well and drizzle with oil and balsamic vinegar. 
4. Sprinkle with sugar, garlic and herbs. Roast for about 50-70 minutes or until the tomatoes have gone so and are slightly caramelized. 
5. Toss the tomatoes and pan juices with the cooked pasta. 
6. Garnish with Parmesan and basil just before serving.

Greek-style baked fragrant rice with roasted tomatoes 

SERVES 4-6 

Swap out vegetable stock for a combination of ½ stock and ½ water to cut the cost. 

Ingredients 

For the topping  

6 salad tomatoes, cut in 1.5cm-thick slices 
Glug olive oil 
Salt and milled pepper 
3 cloves garlic, sliced 
Handful olives
Handful fresh herbs, torn (we used mint, dill and parsley)  

1 onion, chopped 
2 cloves garlic, chopped 
3 cups dried brown rice and lentil mix
6 cups vegetable stock 
1 lemon, zested 
1 packet baby spinach or Swiss chard 

Method 

1. Preheat oven to 160°C. 
2. Place tomatoes on a lined tray, drizzle with oil, season and scatter with garlic. 
3. Roast for about 30 minutes then leave in the oven, switched off . 
4. Heat the oil in an ovenproof pan and sauté onion for 8-10 minutes. Add garlic and fry for 1 minute. 
5. Remove from heat and stir in rice-lentil mix, stock and lemon zest. Season well. 
6. Increase oven to 200°C and bake rice and tomatoes for 20 minutes. 
7. Add the olives to tomato tray and stir spinach through the rice. Bake for a further 5-10 minutes. 
8. Serve the rice topped with herbs, tomatoes, olives and drizzle with pan juices.

Caprese roasted red peppers 

SERVES 4 (AS A STARTER) 

Cut the cost and swap out bocconcini for regular mozzarella or feta. 

Ingredients 

5 red bell peppers or sweet 
Palermo peppers, halved and deseeded 
Glug olive oil 
Salt and milled pepper 
2 tubs (300g) bocconcini balls, drained 
1 packet vine tomatoes 
½ tub basil pesto 
Handful fresh basil, for serving 

Method 

1. Turn your oven on to the grill setting. 
2. Toss the peppers in oil, season and grill for 10 minutes or until softened. 
3. Fill the peppers with bocconcini and tomatoes and grill for another 5-8 minutes until cheese melts. 
4. Serve hot with dollops of basil pesto and scattered with fresh basil.

Feed a crowd  

• Serve on top of creamy mash or polenta, then top with crispy fried chicken 
• Once the peppers are softened, add a generous glug of cream and blitz together with half the peppers to create a sauce. Toss the sauce through the pasta and top with remaining roasted peppers, bocconcini and basil.

Recipes & styling: Sjaan van der Ploeg

Photography; Zhann Solomons

The post Flavour-packed recipes for a red hot summer  appeared first on MyKitchen.

Get all the flavour, minus the calories, with these pan-fried brinjal slices. It’s the ideal meat- and gluten-free lasagne alternative.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
3 large brinjals, peeled
⅓  cup olive oil
½ onion, chopped
1 garlic clove, crushed
400 g tin chopped tomatoes
Basil, to garnish
Grated Parmesan, to garnish

METHOD
1. Top and tail the brinjals and cut into 1 cm thick slices. Cut into rectangles to look like pasta sheets.
2. Steam the slices in batches for 2–3 minutes, until soft.
3. Heat oil in a pan and fry the slices in batches until browned, adding more oil as needed.
4. For the sauce, heat some oil, and fry the onion and garlic until fragrant, 5 minutes. Add the tomatoes, salt and pepper, and cook for 10 minutes.
5. Place the mixture in a blender and pulse until chunky.
6. Spoon tomato sauce over the fried brinjal and sprinkle with basil leaves and Parmesan.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

There is so much more you can do with this versatile veg, so why not try these brinjal pizza bites? The kids will love them!

The post Pan-fried brinjal slices with tomato sauce appeared first on MyKitchen.

Do you just love the rich, umami taste of olive oil? Treat yourself to this decadent grilled fish on olive-oil tomato sauce for a special Italian dish.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the tomato sauce
¼ cup olive oil
7 Roma tomatoes, roughly chopped
1 tsp chilli flakes
1 tsp sugar
½ cup basil, torn
For the grilled fish
3 tbsp flour
1 tsp salt
1 tsp pepper
1 silver-skin fish, skin on, filleted
3 tbsp olive oil
To serve
Vine tomatoes, roasted
Basil leaves
1 tbsp olive oil
Pinch sea-salt flakes

METHOD
For the tomato sauce
1. Heat the olive oil in a pot over medium-high heat.
2. Add the tomatoes, chilli flakes and sugar. Season well.
3. Cook for 20 minutes, until thickened slightly and the tomatoes have broken down.
4. Remove from the heat and stir in the basil.
For the grilled fish
1. Mix together the flour, salt and pepper. Dust the fish with the seasoned flour.
2. Heat the olive oil in a pan over high heat. Add the fish, skin side down. Cook for 3 minutes, pressing down occasionally, until the skin is crisp.
3. Flip and fry the flesh side for 2 minutes, until cooked.
To serve
1. Add olive-oil tomato sauce on each plate. Lay a piece of fish over the sauce. Top with vine tomatoes, basil, olive oil and sea salt flakes.

Recipe & styling: Elizabeth MacKenzie
Photography: Andreas Eiselen // HMimages.co.za

Get 7 tips on how to pick the best olive oil for your meals.

The post Italian-style grilled fish on olive-oil tomato sauce appeared first on MyKitchen.

It only takes a few fresh ingredients to whip up a delicious seasonal meal! This chicken in Italian tomato sauce is an international favourite we can’t get enough of!

SERVES 4-6 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the chicken
4 tbsp flour
1 tsp salt
1 tsp pepper
8 chicken pieces
2 tbsp olive oil
1 tbsp butter
For the tomato sauce
1 onion, sliced
4 garlic cloves, crushed
2 rosemary sprigs
1 yellow pepper, seeded and chopped
1 red pepper, seeded and chopped
2 carrots, peeled and chopped
1 celery stick, chopped
150 ml white wine
1 tin chopped tomatoes
1 tsp dried origanum
1 red chilli, seeded and chopped

METHOD
For the chicken
1. Mix the flour with the salt and pepper. Toss the chicken through the seasoned flour until evenly coated.
2. Heat a large pot over medium-high and add the olive oil and butter. Once bubbling, add the chicken and brown on all sides, about 6 minutes.
3. Remove the chicken from the pot and set aside to rest.
For the tomato sauce
1. Heat some olive oil in the same pot and gently fry the onion until lightly browned. Then add the garlic, rosemary, yellow and red peppers, carrots and celery. Sauté for 5 minutes, until slightly softened.
2. Add the wine and allow to simmer for 5 minutes, until slightly reduced.
3. Add the tomatoes, origanum, chilli and chicken pieces. Cover and allow to cook over low heat for 45 minutes, until the chicken is falling off the bone.
To serve
1. Stir through the olives, transfer to a serving dish and garnish with fresh parsley.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebriz // HMimages.co.za

With summer here, get even more seasonal recipes! Try these 6 delicious in season fruits and veggies with recipes.

The post Chicken in Italian tomato sauce appeared first on MyKitchen.

These fried dumplings hail from the north-eastern region of Italy. Serve gnocco fritto with chunky tomato sauce, Parmesan and some cold meats and cheeses.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
¼ cup olive oil
400 g tin whole tomatoes
1 tsp sugar
Salt and pepper
1 cup basil, finely chopped
3 tbsp sea salt
250 g dough
Vegetable oil, to deep-fry
Parmesan, to serve

METHOD
1. Fry onion and garlic in olive oil until golden, about 5 minutes.
2. Add tomatoes, sugar, salt and pepper. Bring to the boil, then reduce heat. Simmer the sauce for 5 minutes, until it is slightly thickened. Use a spoon to break up the tomatoes.
3. Mix the basil and salt until the salt turns green.
4. On a floured surface, roll out the dough to 2 cm thick and cut into 4 × 2 cm rectangles. Heat the vegetable oil in a pot and fry the dough for 3 minutes a side, until golden. Drain on paper towel.
5. Serve with the chunky tomato sauce, basil salt and Parmesan.

Recipe & styling: Chiara Turilli
Photography: Kendall-Leigh Nash // HMimages.co.za

The post Gnocco fritto with chunky tomato sauce and Parmesan appeared first on MyKitchen.