With time seemingly at a premier these days, it makes sense to actually plan to have leftovers - the cost to produce a larger meal, both in physical labour and monetary value is negligible.
In my household, when it comes to meals, I always have one eye on tomorrow. A couple of weeks ago, I wrote about the curry leftovers and today I have another use for those turkey meatballs I made.
There's two obvious ways to extend their life - make more to begin with or alter your meatball to pasta ratio. What I make with those extra meatballs and their wonderfully rich sauce is an utterly satisfying lunchtime offering - warm silverbeet and turkey meatball baguette.
I use silverbeet (or chard) rather than spinach because it's more substantial - it holds up to the flavours of the meatball and its sauce. It's also a bonus that silverbeet tends to grow like a weed in the garden so it's always there on hand. It's been boiled and then sautéed briefly in a little butter.
The leftover meatballs and sauce go on top along with some grated tasty cheese - place in the oven and let it warm through until the cheese has melted and the meatballs have warmed through.
This will be sure to beat any cafe alternative you can find.