Sarah Butler: These two quick-and-easy dinner recipes are midweek lifesavers

Dust off that slow cooker; Mini Meatballs with Spaghetti are your answer to slow-cooked comfort. 

Family life is always busy, and finding meals that are both easy and satisfying can be a challenge. That’s why these two recipes are such lifesavers.  

Tomato Basil Chicken Pasta is ready in just 20 minutes, making it perfect for those evenings when homework, activities, and bedtime routines all compete for your attention. 

Leftovers are great for lunch or after-school hunger, so I always make a little extra.

Dust off that slow cooker; Mini Meatballs with Spaghetti are your answer to slow-cooked comfort. 

With just a little prep, the oven or slow cooker does the hard work, leaving you free to get on with your day. 

Both recipes are wholesome, family-friendly, and guaranteed to bring everyone together around the table.

Tomato Basil Chicken Pasta

This Tomato Basil Chicken Pasta is the perfect answer to busy weeknights. Full of flavour and ready in just 20 minutes, it combines tender golden chicken with a creamy tomato and basil sauce that’s pure comfort food.

Servings

4

Preparation Time

 5 mins

Cooking Time

 15 mins

Total Time

 20 mins

Course

 Main

Ingredients

• 200g pasta of choice, cooked (Save 100ml pasta water)

• For the chicken

• 2-3 chicken breasts, cut into small cubes

• 1 tbsp oregano

• 1 tbsp paprika

• Salt and pepper

• 1 tbsp olive oil

• 15g butter

• For the sauce

• 25g butter

• 200g cherry tomatoes whole

• ½ tsp chilli flakes (if you like a little heat)

• 2 cloves garlic, minced

• 100ml pasta water

• Juice of ½ lemon

• 1 tbsp tomato puree

• 50g parmesan cheese

• 30g of fresh basil, finely chopped

• 50ml fresh cream

Method

1. Combine the chicken breasts, oregano, paprika, salt, pepper and olive oil in a bowl.

2. Pan-fry in 15g butter until golden, set aside.

3. In the same frying pan, add the butter, tomatoes, chilli flakes if using, garlic cloves and cook on medium heat for 2 minutes.

4. Add 100ml pasta water and the juice of half a lemon and simmer for 4-5 minutes.

5. Press down the tomatoes with the back of a fork to incorporate into the sauce.

6. Add 1 tbsp tomato puree, and simmer for 2 minutes.

7. Add the parmesan cheese and 50ml fresh cream.

8. Bring to a simmer.

9. Add the freshly chopped basil.

10. Season to taste with salt and pepper.

11. Finish with a squeeze of lemon.

12. Return the cooked chicken to the sauce and add the pasta.

13. Serve with a garnish of parmesan and fresh basil.

Sarah's secret 

If you have any sauce leftover, add cooked pasta and have it for lunch the next day.

Mini Meatballs with Spaghetti

These mini meatballs with spaghetti are designed with families in mind: simple to prepare, full of flavour, and slow-cooked to perfection while you get on with your day. The meatballs are bite-sized, making them perfect for little hands (and picky eaters!

Servings

4

Preparation Time

 20 mins

Cooking Time

 30 mins

Total Time

 50 mins

Course

 Main

Ingredients

• For the meatballs

• 1lb ground beef (steak mince)

• 80g breadcrumbs

• 2 tbsp tomato purée

• 1 egg yolk

• 1 tbsp fresh thyme, finely chopped

• 1 tbsp fresh basil, finely chopped

• 1 beef stock cube (e.g. OXO), crushed

• Salt and pepper

• 100g plain flour (for coating)

• For cooking the meatballs:

• 2 tbsp olive oil

• 25g butter

• For the sauce

• 1 onion, finely chopped

• 20g butter

• 2 garlic cloves, crushed

• 1 tin (400g) chopped tomatoes

• 1 tbsp tomato purée

• 1 bay leaf

• 300ml beef stock

• Salt and pepper

• To serve

• Spaghetti (for 4 people, 200g)

• 4 tbsp grated parmesan

Method

1. Preheat oven to 200°C/180°C fan/Gas 6 (unless using a slow cooker).

2. In a bowl, mix the beef, breadcrumbs, 2 tbsp tomato purée, egg yolk, thyme, basil, crushed stock cube, salt, and pepper. Shape into small 1-inch meatballs.

3. Roll each meatball in flour.

4. Heat the olive oil and butter in a pan. Fry meatballs in batches until browned. Remove and set aside.

5. In the same pan, sauté the onion for 2–3 minutes in the butter. Add the garlic, chopped tomatoes, tomato purée, bay leaf and chicken stock, bring to a simmer. Season generously with salt and pepper.

6. Simmer for 20 minutes for a fast cook or slow cook by covering loosely with parchment and foil and baking at 140°C / 120°C fan / Gas 1 for 1-2 hours.

7. If using a slow cooker, cook on low for 2 hours.

8. Simmer uncovered if the sauce needs thickening.

9. Serve over spaghetti with grated parmesan.

Sarah's secret

Switch things up a little. This dish also pairs beautifully with mashed potatoes and peas for a comforting twist, delivering a no-fuss dinner everyone will devour.