The geniuses at Macsween have brought together the two best culinary delights from Scotland and Italy and combined them into one; the Macsween Highlander Meatballs – now available in Tesco and ASDA, priced just £2 for a pack of 12.
To unveil this delectable combination, Domenico Crolla, a stalwart of Scottish/Italian cuisine, has created some mouth-watering bespoke recipes at his award-winning Bella Napoli restaurant.
To celebrate Burns Night this year, why not try cooking his modern twist on a family staple at home for yourself…
SPAGHETTI AND MACSWEEN HIGHLANDER MEATBALLS
- One pack of Macsween Highlander Meatballs (12 meatballs)
- 400g spaghetti
- FOR THE SAUCE:
- 3 tbsp olive oil
- 2 garlic cloves, crushed
- 1 onion
- 2 x 400g cans chopped tomato
- 125ml red wine (optional)
- Salt and pepper to season
- Handful of basil leaves
- Parmesan to serve
Heat oven to 220°C/200°C fan/Gas 7. Place Macsween Highlander Meatballs onto a baking tray and allow to cook for 20 -25 minutes, turning once halfway through cooking time, until browned.
Meanwhile, make the sauce. Heat the oil in your largest pan. Add the garlic and onion and sizzle for 1 min. Stir in the tomatoes and red wine if using, and simmer for 15-20 mins until slightly thickened. Stir in the basil leaves and season to taste. Add the cooked meatballs to the pan to keep warm while you boil the spaghetti.
Add the fresh spaghetti to a pan of boiling salted water and cook until al dente.
Serve Italian style – stir them all together and serve with extra Parmesan and a few basil leaves, if you like.