Meatballs (and sauces)

zippychick

MsDee wrote: »

Hi everyone,

Thanks again -

I think the key here is the simmering to make it thicker - I'll give it another try tonight and see how I get on.

I also need to make some lemon buttercream icing, will have a little google but if I can't see anything great, I'll post another post. Thank you xxx

No need MsDee - there is a butter cream thread, so just add some lemon juice/zest to flavour it

MsDee

zippychick wrote: »

No need MsDee - there is a butter cream thread, so just add some lemon juice/zest to flavour it

Thanks Zip - how are you? Are you happy and is there any luck on the job search...

Dee xxx

zippychick

I'm grand Msdee - can't complain really:o

Still no joy.

I looked out my meatball sauce for you - however it is a slightly pricy recipe because of the ingredients needed, and it really is a faff to make but it makes the most DEVINE sauce one day you have time - clicky

flea72

i find passata makes a nicer base for a sauce, rather than tinned tomatoes

i think its just that its thicker, and has a richer, condensed flavour

hth F

eamon

My sauce is made from the following and with prepared meatballs (homemade) takes 12 mins in the pressure cooker.

1 x tin toms
1/2 tube tom puree
1x aubergine (chopped up)
4-8 ozs mushrooms (sliced up)
1 x small to medium courgette (sliced up)
Lots of mixed herbs

Give all the above a good stir (whole toms will be beaten up)

Add the meatballs.

Do not add any additional liquid. The veg will reduce down and release their goodiness. Close the lid add the weights bring to pressure and cook for 12 mins.

Serve with freshly cooked pasta or starch based alternative of your choice.

Enjoy

lor6126

hi, have found some pork meatballs in freezer, so defrosting in micro to cook for tea tonight.
I have a jar of dolmios tomato and veg sauce for bolognaise, do you think that would be ok with them?. Dont fancy a trip out to get tinned tomatoes etc.:)

ragz_2

There's no reason why not, the only person who knows if you'll like that is you, but I make pork meatballs in a tomato sauce sometimes. Though I'm not sure I'd want to defrost meatballs in the microwave, but that's up to you.

lor6126

ragz wrote: »

There's no reason why not, the only person who knows if you'll like that is you, but I make pork meatballs in a tomato sauce sometimes. Though I'm not sure I'd want to defrost meatballs in the microwave, but that's up to you.

hi, i wouldnt usually but pushed for time. They seem to be fine tho and are thouroughly defrosted.

Penelope_Penguin

lor6126 wrote: »

hi, have found some pork meatballs in freezer, so defrosting in micro to cook for tea tonight.

If I'm in a hurry, I add the frozen meatballs to the sauce and they defrost in no time

I'll add this to the exisitng thread to give you more ideas.

toozie_2

Hi
Please move this to a "meatball" thread, I just thought I had to share the best flung together recipe I have made for ages!
Went to Lidl today and bought 12 meatballs (British beef) reduced by 30%.
Sprayed large pan with Frylite and slowly fried the balls, then added 2 chopped onions (one red, one white only because they both needed using)
Drained any fat off (there wasn't much at all)
Added 2 value tins of toms, leftover red & green pepper and a mushroom! Swilled the tom tin out with hot water and 1 Oxo cube & added mixed herbs & black pepper.
Put the lid on the pan and simmered for 3/4 hour or so.
Added all the broken sphagetti at the bottom of the jar, and some more -also broken up.
By the time the sphagetti was cooked, the juice had reduced and thickened, added 1/2 small tub of Creme Freche (Lidl as well)
Stired until this was mixed in and hot.

Served with home made bread & rocket & toms from the garden (side salad)

The above served 4, just thought it was a really cheap meal, without too much hassle, and sooo sooo tasty!!:beer: