Minty pitta pockets

Serves: 2
Prep: 5 mins
Cook: 5 mins

Ingredients
175g Scan meatballs
2 pittas
Bag of mixed salad leaves
1 tomato, cubed
¼ red onion, thinly sliced
50g natural Greek yoghurt
Mint leaves for garnish

Instructions
1. Heat oil in frying pan and heat meatballs thoroughly.
2. Lightly toast pittas and fill with layers of meatballs, salad leaves, tomatoes and onion.
3. Top with yoghurt and mint.

Simple Greek salad

Serves: 4
Prep: 10 mins

Ingredients
350g Scan meatballs
1 cucumber, cubed
4 tomatoes, cubed
2 green peppers, cubed
½ red onion, thick slices
100g olives
200g feta, crumbled
1 tbsp dried oregano
2 tbsp white wine vinegar 
2 tbsp olive oil 

Instructions
1. Place everything in a large bowl and toss together.
2. Season with salt and freshly ground black pepper.
3. Serve with fresh crusty bread.

Summer omelette

Serves: 2
Prep: 5 mins
Cook: 10 mins

Ingredients
175g Scan meatballs
4 eggs
60ml milk
1 tbsp vegetable oil
10 cherry tomatoes, halved
10 olives
1 bag of rocket

Instructions
1. Whisk eggs with milk. Season.
2. Heat oil in frying pan and heat meatballs for 3 mins.
3. Add mixture, olives and tomatoes.
4. Cover with lid and cook on medium heat until set.
5. Cut in two and serve with a topping of rocket.

Thai red curry with meatballs

Serves: 4
Prep: 5 minutes
Cook: 10 minutes

Ingredients
350g Scan meatballs
400ml coconut milk
1 tbsp red curry paste
2 peppers, chopped
1 broccoli, florets
Juice from 1 lime

To serve: rice or naan and natural yoghurt

Instructions
1. Heat coconut milk in a large pan/wok until it simmers.
2. Stir in 1 tbsp of red curry paste and a sprinkle of salt.
3. Add meatballs, peppers, broccoli florets and juice of 1 lime. Simmer for 5 mins.
4. Serve with rice and yoghurt.

Meatballs, houmous & caramelized onions on toast

Serves: 1
Prep: 5 mins
Cook: 10 mins

Ingredients
8 Scan meatballs, halved
1 slice of bread
60g houmous
1 small onion, sliced
1 tsp butter
1 tbsp vegetable oil
1 tsp sugar
Salad leaves
Fresh parsley

Instructions
1. Melt butter in frying pan. Add onions. Cook until soft. Add sugar. Cook until caramelised. Leave to cool.
2. Heat oil in frying pan. Add meatballs and heat thoroughly.
3. Toast bread and spread with houmous. Place meatballs on top and cover with caramelised onions.
4. Sprinkle with parsley and serve with salad leaves.

Meatballs in Italian tomato sauce with olives and anchovies

Serves: 4
Prep: 10 mins
Cook: 10 mins

Ingredients
350g Scan Meatballs   
1 tbsp olive/sunflower oil    
2 red onions, sliced into wedges  
1 garlic glove, crushed  
1 tbsp dried basil 
1 tbsp brown sugar    
400g chopped tomatoes (tinned or fresh)   
Can of anchovy fillets, finely chopped  
20 black olives, roughly chopped  
25g fresh basil, chopped
pasta

Instructions
1. Put pasta in boiling water and cook according to pack instructions.
2. Heat oil in frying pan (medium heat). Add meatballs, onions and garlic.
3. Cook until onions are soft.
4. Add tomatoes, dried basil and sugar. Cook for 5 mins.
5. Add chopped anchovies and olives. Cook for 5 mins. Season.
6. Serve over pasta and top with fresh basil.

American Hot Pizza

Serves: 4
Cook: 10 mins

Ingredients
A pack of Scan Meatballs
4 x 10” thick pan pizza bases
A jar of tomato sauce
6 bacon rashers
200g of grated cheese
Sliced jalapeños from a jar

Instructions
1. Cover the pizza bases with tomato sauce.
2. Sprinkle grated cheese on top.
3. Dice the bacon, meatballs and jalapeños.
4. Add those ingredients to the base.
5. Place inside a preheated oven for 8 minutes (180°C).

English Sausage Roll

Serves: 4
Cook: 12 mins

Ingredients
A pack of Scan Meatballs
8 sheets of puff pastry
150g of grated Cheddar
A few spoonfuls of ketchup
Crispy salad onions
1 egg

Instructions
1. Put some grated cheese in the middle of each puff pastry sheet.
2. Place the meatballs and ketchup on top.
3. Fold over the puff pastry and pinch the edges to close.
4. Brush with whisked egg.
5. Bake for 5 minutes in a preheated oven (180°C) until flaky.

French Baguette

Serves: 4
Cook: 10 mins

Ingredients
A pack of Scan Meatballs
1 large baguette
250g of Brie
Half a red onion, thinly sliced
A few spoonfuls of Dijon mustard

Instructions
1. Divide the large baguette into four pieces and slice open.
2. Spread the inside of the baguette with Dijon mustard.
3. Add the sliced onions.
4. Cut the meatballs in half and pan-fry for 2 minutes.
5. Drop in the meatballs and top with a few slices of Brie.

Greek Pita

Serves: 4
Cook: 5 mins

Ingredients
A pack of Scan Meatballs
4 large pita breads
A jar of tomato pasta sauce
6 slices of pickled cucumber or gherkin
A few spoonfuls of houmous
Lemon juice

Instructions
1. Pan-fry the meatballs for 2 minutes.
2. Add tomato sauce and bring to the boil.
3. Warm up the pita bread in a microwave or toaster.
4. Place the lettuce and lemon juice inside before adding the meatballs.
5. Top with houmous and a few slices of cucumber.

Italian Pasta

Serves: 4
Cook: 10 mins

Ingredients
A pack of Scan Meatballs
A jar of tomato pasta sauce
1 clove of garlic, chopped
1 tbsp of pesto
800g of pre-cooked pasta
Crusty bread

Instructions
1. Pan-fry the meatballs and garlic for 2 minutes.
2. Pour in tomato sauce and bring to the boil.
3. Stir in the pre-cooked pasta.
4. Add a spoonful of pesto.
5. Serve with crusty bread.

Mexican Quesadilla

Serves: 4
Cook: 10 mins

Ingredients
A pack of Scan Meatballs
8-12 corn/flour tortillas
300g of grated cheese (ideally mozzarella)
A few spoonfuls of Mexican salsa
2 avocados, sliced

Instructions
1. Place the grated cheese on the tortilla, covering it like a pizza.
2. Spread salsa over the cheese.
3. Lay the meatballs and avocado slices on top of the tortilla.
4. Put another tortilla on top.
5. Toast under the grill on medium heat until golden brown.

South African Spicy Roll

Serves: 4
Cook: 5 mins

Ingredients
A pack of Scan Meatballs
4 hot dog rolls
3 spring onions
1 mango, peeled and diced (optional)
Chutney
Peri-peri sauce

Instructions
1. Pan-fry the spring onions in chutney and peri-peri sauce.
2. Add the meatballs and cook for a further 2 minutes.
3. Slice open the hot dog rolls.
4. Place the meatballs, mango and spring onions inside.
5. Top with chutney and peri-peri sauce..

Spicy Spanish Meatballs

Serves: 4
Cook: 10 mins

Ingredients
A pack of Scan Meatballs
Chorizo, sliced
1 tbsp of paprika
1 onion, thinly sliced
2 tomatoes, chopped
A wedge of lemon
Crusty bread

Instructions
1. Slice and fry the onions until golden brown.
2. Add the meatballs, sliced chorizo and paprika.
3. Add chopped tomatoes to the mix.
4. Cook for a further 5 minutes.
5. Serve with crusty.

Meatballs with stir fried vegetables and warm chilli yoghurt

Serves: 4
Prep: 15 mins
Cook: 15 mins

Ingredients
350g Scan meatballs
200ml natural Greek yoghurt
1 small red chilli, de-seeded and finely chopped
1 lime, finely grated zest
1 tbsp flour
2 tbsp sunflower oil
100g carrots, cut into strips
100g mange tout
1 small yellow pepper, cut into strips
1 small red onion, cut into strips
200g tagliatelle

Instructions
1. Put tagliatelle in boiling water and cook according to pack instructions.
2. Put chilli and yoghurt in a pan. Season and bring to the heat slowly. Stir regularly.
3. Heat oil in frying pan (medium/high heat). Add vegetables and cook until golden.
4. Add meatballs.
5. Stir cooked tagliatelle into yoghurt sauce, and serve vegetables and meatballs on top.

Mozzarella pasta with meatballs

Serves: 4
Prep: 5 mins
Cook: 15 mins

Ingredients
350g Scan meatballs
1 tbsp olive oil
1 garlic clove, finely chopped
2 tbsp caster sugar
1 tbsp red wine vinegar
400g can of plum tomatoes
25g fresh basil, chopped
150g mozzarella, cubed
400g linguini/spaghetti

Instructions
1. Put linguini/spaghetti in boiling water and cook according to pack instructions.
2. Heat oil in frying pan (medium/high heat). Add garlic and cook until soft.
3. Add sugar and stir.
4. When sugar turns brown, add vinegar and tomatoes.
5. Simmer for 5 mins and season.
6. Add meatballs and heat thoroughly.
7. Add pasta to sauce and toss.
8. Top with mozzarella and basil, and serve.

Meatballs with grilled vegetable couscous

Serves: 4
Prep: 15 mins
Cook: 10 mins

Ingredients
350g Scan meatballs
250g wholegrain couscous
250ml chicken stock
2 tbsp olive oil
1 courgette, chopped
2 red peppers, cubed
1 red chilli, seeded and finely chopped
20g fresh coriander, chopped
100g feta, crumbled
½ peeled cucumber, grated
1 garlic clove, grated
2 tbsp lemon juice
250g natural Greek yoghurt

Instructions
1. Place uncooked couscous in a large bowl. Add boiling chicken stock. Cover bowl with cling film and leave for 5 mins. Fluff up grains with a fork.
2. Heat the oil in a frying pan. Add vegetables and fry until soft.
3. Fry meatballs separately.
4. Add vegetables, coriander and feta to couscous. Mix.
5. Grate cucumber and squeeze out liquid. Mix yoghurt, cucumber, garlic and lemon juice in a bowl. Season.
6. Serve meatballs on vegetable couscous. Top with tzatziki and coriander.

Meatballs and mozzarella pizza

Serves: 4
Prep: 5 mins
Cook: 15 mins

Ingredients
175g Scan meatballs (depending on size of pizza base)
1 pizza base
Tomato puree
100g mushrooms, sliced
150g mozzarella, thin slices
Fresh basil

Instructions
1. Preheat oven to 240°C/fan 220°C/Gas 9.
2. Spread tomato puree over pizza base.
3. Halve meatballs and place on base. Add sliced mushrooms.
4. Top with mozzarella.
5. Bake for 15 mins until pizza is golden.
6. Slice and serve topped with basil.

Meatballs with rosemary roasted vegetables and bacon

Serves: 4
Prep: 15 mins
Cook: 40 mins

Ingredients
350g Scan meatballs
2 carrots, peeled and cut into chunks
6 potatoes, peeled and cut into chunks
1 red onion, cut into wedges
1 red pepper, cubed
1 courgette, cubed
3 sprigs of fresh rosemary, stalks removed
1 tbsp sunflower oil
200g bacon, diced
Finely grated zest of a lemon
150g crème fraiche

Instructions
1. Preheat oven to 220°C/fan 180°/ Gas 6.
2. Put vegetables and rosemary in a roasting tray.
3. Add oil, then toss and season.
4. Cook in oven for 30 mins until almost tender.
5. Mix crème fraiche with lemon zest, salt and freshly ground black pepper.
6. Put diced bacon and meatballs on top of vegetables and bake for another 10 mins.
7. Serve with a mixed salad and top with lemony crème fraiche.

Traditional Swedish meatballs with cranberry cream sauce and pickled cucumber

Serves: 4
Prep: 15 mins
Cook: 30 mins

Ingredients
350g Scan meatballs
½ cucumber, sliced thinly
60ml white vinegar
60g sugar 
60ml water
20g fresh parsley, chopped
210ml single cream
105g cranberry sauce
600g potatoes

Instructions
1. Place sliced cucumber in bowl.
2. Heat white wine vinegar, sugar and water in a pan until sugar dissolves.
3. Rest for 1 min to cool slightly, then pour over cucumber. Cool. Add chopped parsley before serving.
4. Boil potatoes with skins on.
5. Place cream in a pan and heat. Add cranberry sauce. Stir regularly until mixed. Season.
6. Pan fry meatballs until thoroughly heated.
7. Serve with cucumber, cranberry cream sauce and potatoes.

Meatballs with orange vegetables

Serves: 4
Prep: 10 mins
Cook: 20 mins

Ingredients
350g Scan meatballs
1 tbsp butter
Juice of 2 oranges
360ml chicken stock
1 tsp fennel seeds
1 tsp dried coriander seeds, crushed
350g potatoes, peeled and sliced
350g baby carrots, peeled and sliced
350g fennel, sliced
300ml mayonnaise

Instructions
1. Pull all the orange stock ingredients together in a large pan. Bring to boil and cook the potatoes for 15 minutes or until cooked. Five minutes before the end of cooking add the carrots and fennel. Drain and keep warm.
2. Heat oil in a frying pan and heat meatballs thoroughly.
3. Serve the meatballs with the vegetables, mayonnaise and remaining seasoned orange sauce.
4. Pull all the orange stock ingredients together in a large pan. Bring to boil and cook the potatoes for 15 minutes or until cooked. Five minutes before the end of cooking add the carrots and fennel. Drain and keep warm.
5. Heat a frying pan and heat the meatballs thoroughly.
6. Serve the meatballs with the vegetables, mayonnaise and remaining seasoned orange sauce.

Toad in the hole with onion gravy

Serves: 4
Prep: 15 mins
Cook: 25 mins

Ingredients
350g Scan meatballs
2 eggs
125g plain flour
200ml milk
1 tbsp vegetable oil
1 onion, peeled and sliced
2 tbsp butter
1 tsp golden caster sugar
1 tbsp plain flour
1 tbsp Worcestershire sauce
400 ml vegetable stock
1 tsp English mustard

To serve: mash

Instructions
1. Preheat oven to 220°C/fan 200°/ Gas 7.
2. To make the batter mix, whisk together eggs, flour and milk (make sure there are no lumps).
3. Let mixture rest for 15 mins.
4. To make the gravy, heat oil in frying pan and add onions. Cook until soft. Add sugar and cook for 5 mins until onions are light brown. Add flour and Worcestershire sauce and stir. Add stock and mustard. Whisk and simmer for 5 mins. Season.
5. Pour the batter in a greased ovenproof dish. Arrange the meatballs in the batter. Place in oven and bake for 25 mins until puffed and golden.
6. Serve with onion gravy and mash.