Chicken meatballs


500g chicken mince
zest of 1 lemon, finely chopped
50g parmesan, grated
1 carrot, grated
1 egg
100g (1 cup) dry breadcrumbs
2 tbsp chopped parsley
oil for cooking


Preheat oven to 180C.
Mix the chicken mince with all the other ingredients, adding enough breadcrumbs to bring the mixture together.
Roll into 2cm balls.
Heat a heavy-based frying pan over a medium-high heat, add a splash of oil and cook the balls until golden brown all over.
Transfer to oven and bake until cooked through.
Variation: Substitute lemon zest and parsley for 1 tbsp sweet chilli sauce and 2 tbsp chopped coriander for Thai chicken balls.

Recipe from Goodfood

Lamb Rigatoni Bake


500g dried rigatoni pasta
2 tsp olive oil
1 red onion, chopped
2 garlic cloves, crushed
600g lean lamb mince
3 tomatoes, chopped
250g mushrooms, sliced
1 red capsicum, chopped
700g jar reduced salt tomato pasta sauce
1/2 cup frozen peas
100g baby spinach
3/4 cup reduced fat tasty cheese, grated
Green salad, to serve

Preheat oven to 180°C (160°C fan-forced).
Cook pasta in a saucepan of unsalted boiling water, according to packet instructions. Drain and cover. 
Meanwhile, heat oil in a large non-stick frying pan over medium-high heat.
Add onion and garlic. Cook, stirring, for 3 minutes or until softened.
Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned.
Add tomatoes, mushrooms and capsicum. Cook for 3 minutes or until mushrooms are softened.
Add sauce, peas and spinach. Simmer for 2 minutes or until spinach is wilted.
Place pasta in a large 8-cup capacity ovenproof dish. Top with mince mixture. Sprinkle with cheese.
Bake, uncovered, for 20 minutes or until cheese is golden.
Stand for 5 minutes.
Serve with salad.

Chilli con carne


2 teaspoons olive oil
125g rindless bacon, roughly chopped
750g lean beef mince
2 medium brown onions, finely chopped
2 medium red capsicums, chopped
3 garlic cloves, crushed
1 long red chilli, chopped
2 tablespoons Mexican chilli powder
2 x 400g can chopped tomatoes
400g can red kidney beans, drained, rinsed
sour cream
avocado, chopped
corn chips
spinach leaves to serve (optional)

Note: If cooking for children, you may wish to reduce the amount of chilli used.

Heat oil in a large pan over medium heat. 
Add bacon and cook for 5 minutes or until crisp. 
Add mince and cook, stirring to break up mince, for 15 minutes or until browned.
Add onions, capsicums, garlic and chopped chilli. Cook for 5 to 6 minutes or until vegetables are soft. 
Add chilli powder. Cook, stirring, for 1 minute or until fragrant.
Add tomatoes and 1 cup cold water. Bring to the boil. 
Reduce heat to medium-low. Simmer, partially covered, for 30 minutes.
Add beans and increase heat to medium. 
Cook for 15 minutes or until sauce has thickened. 
Serve topped with avocado, corn chips and sour cream. Or if transporting, pack toppings separately. Freeze, chilli mixture only.


Spinach and Roasted Tomato Meatloaf


1 small onion, finely chopped
1 cup fresh parsley, chopped
2 cloves garlic, minced
650 g mince (lamb or pork and veal)
1 egg
½ cup breadcrumbs
½ cup pesto
2 tsps brown sugar
150 g baby spinach
Punnet cherry tomatoes


Combine onion, garlic, parsley, mince, egg, breadcrumbs, pesto, brown sugar, salt and pepper and mix well with hands. 
Press half the meatloaf mixture into the base of a lined loaf tin. 
Press the baby spinach firmly onto the mixture. 
Press the remaining mince mixture over the top, encasing the spinach completely. 
Arrange the cherry tomatoes on the top, firmly pushing them slightly into the meatloaf. 
Bake in a moderate oven for 35 – 40 mins or until cooked through.