Yeah, yeah, it's red - not green. More carbs. Here comes the justification.
The child doesn't eat much meat. But she'll eat meatballs hence today's red-not-green carb-filled fiesta. For now. I don't hold out much hope that this will be a long-term association but while the going is good, I'm happy to run with it.
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| *Sings* On top of spaghetti, not covered with cheese... |
I know a lot of people make them with half beef and half pork mince or a beef/veal combo but I only have beef and lamb mince at the mo so have gone with the pure beef option this time. So I chose a recipe by the lovely Rachel Allen from Saturday kitchen. I have several of her books somewhere, but can't find them. Maybe they got lost when we moved from London? But as they're all about entertaining, and I've not done any in the past five years, it's not a loss that has been too keenly felt so far.
I cheated and made the tomato sauce yesterday afternoon as I just knew that if I left the sauce simmering for thirty minutes while Miss A was still about, some disaster would occur and I'd end up burning the sauce and giving in to the husband's demand for chicken and packet rice (again).
Taste wise, I'm still not convinced these are the tastiest meatballs ever. The sauce was really tasty (not bland enough for the husband) and so eaten all together, it disguised the lack of taste in the meatballs. Am now wondering if all meatballs just taste bland and it's the quality of the tomato sauce that goes with them that makes the difference or if I should just use Masterchef quantities of seasoning? Whilst I love that show, it's another one (like Saturday Kitchen and anything by Nigella) that should carry a warning that watching the programme may just cause your arteries to harden.
The recipe can be found here
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