Today again two recipes that are very easy to cook and ones that I hope you will go back to again and again. The texture of the meatballs is helped by the crackers. They help keep the meatballs nice and moist.

These meatballs are also full of vegetables so they make a great meal.

There are a lot of top-class cheese makers around the country now and for mozzarella one of the very best is Toons Bridge Dairy in Macroom. I visited them last year and discovered they also make a fantastic pizza.

I checked the website today and it will open again in spring and is well worth a visit. It is run by Toby Simmonds and Jenny-Rose Clarke and is also home to The Real Olive Company.

For the chilli con carne, make sure to get quality assured mince.

Pork mince is good value and it keeps the mixture moist. There are a lot of nice aromatic herbs in this recipe and you could use the same recipe for burgers.

Here I have served with taco shells, but you could use rice instead. It is very tasty in either case.

Happy cooking.

Mediterranean meatballs with spaghetti

Serves four

375g (13oz) Irish extra lean beef mince

4 cream crackers, crushed into fine crumbs

1 tbsp chopped fresh flat-leaf parsley

1 egg

2 tbsp olive oil

1 onion, chopped

1 celery stick, chopped

1 carrot, chopped

1 courgette, chopped

1 red pepper, seeded and chopped

2 x 400g (14oz) cans chopped plum tomatoes

Pinch of sugar

1 ball mozzarella, chopped

225g spaghetti

Freshly grated parmesan and fresh basil leaves, to garnish

  • 1 Place the mince in a bowl with the cream crackers, parsley and egg. Season with salt and pepper and make about 12 even-sized balls.
  • 2 Heat half the oil in a large non-stick pan and gently saute the vegetables for about 15 minutes until softened. Add the tomatoes with the sugar and simmer for another 15 minutes until well reduced, then blitz with a hand-blender until smooth.
  • 3 Heat the rest of the olive oil in a clean pan and saute the meatballs for eight to 10 minutes until almost cooked through and nicely browned. Pour over the sauce and simmer for another 10 minutes until the meatballs are tender.
  • 4 Scatter over the mozzarella and flash under the grill until bubbling.
  • 5 Meanwhile, cook the spaghetti according to packet instructions. Serve with the Mediterranean meatballs and garnished with the parmesan and basil leaves.

    • Mediterranean meatballs with spaghetti

    Chilli con carne tacos

    Serves four

    2 tbsp rapeseed oil

    225g lean steak mince

    200g lean pork mince

    1 onion, finely chopped

    1 tbsp dark brown sugar

    1 heaped tsp paprika

    1 tsp hot chilli powder

    1 tsp ground cumin

    1 tsp ground coriander

    2 garlic cloves, crushed

    400g (14oz) can chopped tomatoes

    300ml (1/2 pint) beef stock (from a cube is fine)

    400g (14oz) can black beans, drained and rinsed

    Sea salt and freshly ground black pepper

    Soured cream, to garnish

    Fresh coriander leaves, to garnish

    Warmed taco shells, to serve

  • 1 Heat the oil in a large heavy-based pan until very hot. Add the onions with the sugar, paprika, chilli powder, cumin and coriander. Fry very gently for eight to 10 minutes, until the onions are golden and well caramelised, stirring occasionally.
  • 2 Add the steak and pork mince and saute for another three to four minutes, until well browned all over, tossing occasionally.
  • 3 Add the garlic to the pan with the tomatoes and stock. Season well and bring to the boil, then reduce the heat and simmer on a low heat, uncovered, for 40 minutes.

  • 4 Stir in the black beans and cook for another 20 minutes until the mince is meltingly tender. Season to taste.
  • 5 Ladle the chilli con carne into warmed tacos on plates and garnish with the soured cream and coriander to serve.