Recipe of the Week: Cheesy Baked Meatball Sandwiches


  • 12 Meatballs (use whatever meat you like, we used pork)
  • Olive Oil
  • Salt and Pepper
  • 1 Onion chopped
  • 2 cloves Garlic chopped
  • 700g Passata
  • 6 sprigs Thyme
  • 1 tsp Dried Oregano
  • 2 tbsp Worcestershire Sauce
  • Pinch Chilli Flakes (use more if you like it spicy!)
  • 1/2 tbsp Tomato Puree
  • 1 ball Mozzarella sliced
  • 50 g Parmesan grated
  • 4 Bread Rolls
  • Truffle Oil
  • Extra Parmesan to serve


  1. Preheat the oven to 200°C. Start off by browning your meatballs in a drizzle of olive oil until they’re golden and a little crispy on all sides. Remove and set aside on a plate.

  2. In the same pan heat another drizzle of olive oil and add your onion, fry until softened, about 5 minutes. Add the garlic and cook for another couple of minutes. Pour in the passata followed by the thyme, oregano, Worcestershire sauce, chilli flakes, tomato puree and a sprinkle of salt and pepper. Simmer for about 20 minutes until the sauce is thickened and is really unctuous.

  3. Place the meatballs in a heatproof dish and pour over the sauce. Cover the meatballs with the mozzarella and parmesan and place in the oven for 15 minutes until the cheese is all melty and the meatballs are cooked through.

  4. Serve the meatballs in bread rolls with a drizzle of truffle oil and extra parmesan.

Recipe of the Week: Baked Eggplant Parmesan


  • 2 medium eggplants, sliced into 1/2-inch thick rounds
  • salt
  • 1 1/2 cups Panko breadcrumbs
  • 1 Tablespoon Italian seasoning, homemade or store-bought
  • 2 eggs (or 1 egg + 2 egg whites)
  • cooking spray (or olive oil in a Misto)
  • 1 (25 ounce) jar Tomato Basil Pomodoro Fresco Tomato Sauce
  • 2 cups grated Mozzarella cheese (I used part-skim)
  • 2/3 cup finely-grated Parmesan cheese
  • 1/2 cup loosely-packed chopped or julienned fresh basil


  1. Optional first step: If you have extra time and would like to remove some of the bitterness of the eggplant, sprinkle each round with a pinch of salt.  Then place the rounds in a colander in the sink to drain, or place them on a few paper towels for about 30 minutes.  Rinse the salt off with water, then proceed with the recipe.
  2. Preheat oven to 425°F.  Prepare two baking sheets with parchment paper, and set aside.
  3. In a shallow bowl, whisk together Panko breadcrumbs, Italian seasoning and 1 teaspoon salt until combined.  In a separate bowl, whisk the eggs until smooth.  Dip an eggplant round on both sides in the whisked egg mixture, then immediately dip it in the breadcrumb mixture until the eggplant is completely coated, then set on a parchment-covered baking sheet.  Repeat with the remaining eggplant rounds until they are all evenly spaced on the baking sheets.  Bake for 20 minutes, flipping once halfway through, until the breadcrumbs are toasted and slightly golden.  Remove from the oven and set aside.
  4. Spread 1/2 cup tomato sauce evenly over the bottom of an 11 x 8-inch baking dish.  Place half of the eggplant in a (mostly) even layer along the bottom of the baking dish.  Spread an additional 1 cup of tomato sauce evenly over the eggplant.  Then sprinkle 1 cup Mozzarella cheese evenly over the sauce, followed by 1/3 cup Parmesan cheese, followed by 1/4 cup of the fresh basil.  Repeat with another layer of the remaining eggplant, then tomato sauce, then Mozzarella, then Parmesan cheese.
  5. Bake for 15-20 minutes until the cheese is melted and starts to turn slightly golden around the edges, and the sauce is bubbly.  Remove and sprinkle with the remaining basil.  Serve immediately.

Recipe of the Week: Cheddar Bacon Ranch Baked Pork Chops


  • Ranch Dressing (bottled, not the dry seasoning in the packet)
  • 3 Cups Bread Crumbs
  • 1 Small Package Dry Italian Dressing Mix
  • 1/2 cup Tbsp. Grated Cheddar Cheese
  • 3 Tbsp. Hormel Bacon Bits
  • 4-6 Pork Chops(bone in or out, no science to it)


  1. Preheat oven to 375.
  2. Lightly grease your baking dish.
  3. Mix your Italian Dressing Mix (the powdered kind, if you have, if not, no worries), mix it with your bread crumbs, grated cheese and bacon bits. Mix it, mix it good!
  4. This is going to get a bit messy….Dredge (a.k.a “slather”) your Pork Chops in the Ranch dressing (remember, it’s the bottled or prepared Ranch, not the powdered).  Now, shake off the excess Ranch. Shake it like you mean it, too much Ranch will make it a little soggy in the end. Guck.
  5. Place your Chops on a greased cookie sheet. (Go ahead and sprinkle on some left over bacon cheddar dry mix if your little heart desires).
  6. Poke into your preheated oven, set your timer for 25-30 minutes. Take them out.  Let them set for a few minutes, then, check them!