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    Let Me Entertain You Meatballs - The World's Best! Using his five favourite standbys and fresh ingredients, TV chef Patrick Anthony shows how to prepare and cook three suppers serving two - each in under 30 minutes Patrick's favourite Waitrose standbys are: Sardine Piccanti; Canned Pitted Black Olives; Italian Pesto; American Easy Cook Rice and Dried Penne Pasta. 'You can always rely on Waitrose to provide that something extra special,' he says. Quite honestly if there is a better meatball to be had I'd be very surprised.

    Serves: 2


    • 1 slice white bread, crusts removed, torn and soaked in 1tbsp cold water
    • 225g Aberdeen Angus Minced Beef
    • 1 medium egg, lightly beaten
    • 1 tbsp chopped fresh parsley
    • 25g freshly grated Parmesan cheese, plus extra to serve
    • 1 garlic clove, crushed
    • 2 tsp chopped fresh oregano leaves or 1tsp freeze-dried oregano
    • Waitrose Italian Pesto
    • 2tbsp olive oil
    • 320g jar Waitrose Italian Pasta Sauce - any tomato flavour
    • 200g Waitrose Dried Penne


    1. Squeeze the soaked bread dry in your hand, then combine in a bowl with the minced beef, egg, parsley, Parmesan, garlic, oregano and seasoning. Mix well, then form the mixture into eight meatballs and flatten slightly. Heat a large pan of salted water for the pasta.
    2. Heat the oil in a frying pan, and brown the meatballs on all sides - this will take about 5 minutes. Meanwhile, heat the pasta sauce in a pan. Spoon off any excess oil from the meatballs, add the meatballs to the tomato sauce and simmer gently for 10 minutes, until they are cooked through and there is no pink meat.
    3. Cook the pasta, according to the directions on the packet, while the meatballs are simmering. Drain, then stir the pesto into the pasta.
    4. Place the meatballs on a bed of pasta, garnished with dressed Waitrose Gourmet Salad. Top with freshly grated Parmesan cheese, and serve with Italian-style bread.

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