Posted By Stephen


Another fine dinner suggested and started by Kerri. When I got home from a gruelling session of drinking free booze and buying discounted clothing, all I needed to do (again) was get my hands all gooey making meatballs out of a “wild beef” mince, onion, breadcrumbs and herb mixture. These meatballs went into a deliciously garlicky tomato sauce and cooked for twenty minutes. We served them on top of a pile of pasta (the same unnamed thin-tagliatelle style as before). They were really good, definitely one for the “cook again soon” pile.

Nov 2nd, 2006

3 Comments to 'Meatballs!'

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  1. Kerri said,

    Just so I remember when we do “cook again”:


    500g minced beef (wild, if possible)
    Garlic (one fat one)
    Small onion

    Tomato sauce:

    Garlic (three fat ones)
    Tinned tomatoes
    Vegetable stock

    *Cook tomato sauce for at least an hour
    *Don’t be shy with the salt for the meatballs
    *Fry the meatballs off before poaching them in the tomato sauce?
    *Smaller meatballs next time
    *Add some nutmeg to the meatballs?
    *Tomato sauce could be varied with onion, carrot and celery

  2. Daniela said,

    Really nice recipe. Usually I don’t use garlic and onions in the meatball mixture, but I want to try. I would like to share with you the recipe I’ve published about Italian Meatballs (, so you can try it and let me know what do you think about it.

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