In October, Philadelphia Cream Cheese went searching for a local ‘Philly Hero’. They found their hero in the form of Bangor resident Nicola Bryans. Her meatball recipe caught the eye of TV Chef Ed Baines and she became the star of their Tv advert campain. Ed says ‘Nicola’s recipe really stood out from the crowd as a new staple for the winter and is a true comfort meal. Her Philadelphia recipe is the perfect combination of flavoursome ingredients and hearty fare, resulting in a simple but tasty masterpiece perfect for the colder months.”

With the weather cooling down, we thought it might be a good idea to share this recipe. If you like the sound of Nicola’s creation, check out the Philadelphia website and try out some of their other winter warmers; Roasted Sweet Potato, Philly & Garlic Soup , Spicy Bean and Tomato Soup, Chicken, Philly & Shitake Mushroom Risotto, Slow cooked beef and red wine casserole, Asparagus, Philly & Mint Tagliatelle, Herby Baked Potatoes.

Philly Meatball Pasta

portions: 4
Prep time: 20 minutes
Cook time: 20 minutes

300 g linguine pasta
6 large sausages (Cumberland sausages are particularly delicious)
1 dsp sunflower oil
1 large onion, finely chopped
1 clove garlic, thinly sliced
150 g Philadelphia Light
2 tsp wholegrain mustard
approx. 75ml beef stock
1 tbsp chopped parsley, optional

1. Cook the pasta in a large pan of boiling water as directed on the packet.
2. Skin the sausages and roll the sausage meat into bite size balls. Fry in a little oil until browned all over and cooked through. Remove the meatballs from the pan.
3. Add the onion and garlic to the frying pan and cook gently for several minutes to soften the onions. Add the Philly to the onions with the stock (or a little water) and mustard. Gently heat until the Philly has melted, then stir in the parsley and meatballs.
4. Meanwhile drain the pasta and divide between 4 pasta bowls. Top with the meat balls and spoon over the Philly sauce to serve.