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Meatballs!
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
Just so I remember when we do “cook again”:
Meatballs:
500g minced beef (wild, if possible)
Oregano
Parsley
Garlic (one fat one)
Small onion
Breadcrumbs
S&P
Tomato sauce:
OO
Garlic (three fat ones)
Chilli
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
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 (http://makeititalian.tumblr.com/post/12171616024/recipe-italian-meatballs), so you can try it and let me know what do you think about it.