Meatballs (and sauces)

BigBouncyBall

meatball toad in the hole sounds perfect!

thanks all.

Stephen_Leak

OneWingedAngel wrote: »

How about meatballs in gravy with mash and vegetables swedish style?

Oor go ifen mure-a Svedeesh, und do zem in a creem sooce-a veeth noo putetues und leengunberry jem. Bork! Bork! Bork!

PS. See http://www.hippo-technologies.co.uk/products/chef/index.php#translation

tiamai_d

Going to try out meatball curry, but wondered, should I brown off the meatballs first (beef mince meatballs) or cook them in the sauce?

zippychick

Hi Tiamai:hello:

I would definitely brown them first. I remember watching a come dine where they didn't brown them and it turned out greasy and gross!:o

I'll add your thread to the existing one on meatballs later to keep the questions etc together:)

thanks
Zip

Rikki

I cook them first. Fry them off in a little oil drain and them on a paper towel. This seals them and stops them breaking up in the sauce.

tiamai_d

Thanks guys! Zippy, I did try finding the curry sauce thread but couldn't see it.

Rikki, that's what I'll do.

zippychick

tiamai_d wrote: »

Thanks guys! Zippy, I did try finding the curry sauce thread but couldn't see it.

Rikki, that's what I'll do.

Don't worry

This thread Squeaky wrote about searching is reaaaaaaaaly good - once you get the hang, there will be no stopping you

I searched but couldn't find anything

tiamai_d

My kids loved the meatballs in 4p asda curry sauce.

I browned off the meatballs first, drained them on paper while I fried some thinly sliced onions in a little oil, they may or may not have burnt slightly while I had to go rescue a small child lets call that caramelised. Then just added the sauce and meatballs and left it to simmer for about 20mins or so.

The sauce needs tarting up, but for the kids it was mild, interesting and best of all, meatballs!

MsDee

Hi everyone,

Dee again here. Hope everyone is enjoying the sun this beautiful weekend.

I was wondering whether anyone could help me make a great flavoured sauce for my meatballs and spaghetti.

I've got some tins of chopped toms in garlic, and some garlic cloves although the toms seem very runny, and I would like to serve the meatballs in a decent thickish sauce - any advice please.

Thanks as always in advance

Dee
xxx

Grimbal

A few ideas spring to mind:

1. boild your tomatoes for hours until flesh disintigrates down to thicken sauce.
2. use tomato puree to thicken the sauce
3. use cornflour to thicken the sauce
4. use a stick blender to chop tomatoes into pulp.

Personally, I would go for an amalgamation of a couple - I would fry the onions, garlic, add the tinned toms, some stock, tomato puree & then use a blender to pulp it down. I often add sugar to take the acidity away too

Liz
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