Meatballs (and sauces)

Meadows

krlyr wrote: »

I did this recipe a little while ago and it was very delicious. Very filling too - I halved the recipe as I was cooking for two, but we ate until we were stuffed (neither with that small appetites) and still had enough leftover for two lunches the next day - in fact, probably closer to dinner-sized portions again if I'd served with a whole jacket potato each.
http://www.itv.com/food/recipes/chunky-chilli-and-crispy-skinned-potatoes

That is a lot of food especially halved, not surprised you had enough for two more meals the next day (beans, tomatoes, tomato sauce, more tomatoes, onions, peppers, cream, meat, potatoes etc.). I think I would have gone without the potato and just added salad but even then it is a big meal.

trolleyrun

Tomato based sauce and spaghetti - Lady and the Tramp style

zippychick

ive merged this with our meatballs thread

Zip

aliasojo

Used to make turkey meatballs. The recipe was from an old Scottish Slimmers book.

Anyway, the sauce used tins of crushed tomatoes but I can't remember what else.

I must have to add something otherwise it will just taste like a tin of tomatoes...but what? :rotfl:

I have loads of spices/some herbs. No peppers left or mushrooms.:(

Help me please?

daisiegg

Um...garlic? I would always add onion to my tomato sauce but I know that is not completely authentic. Basil/oregano....rosemary might be nice with turkey meatballs...a pinch of sugar to take the acidity off the tomatoes...salt and pepper...???

aliasojo

Garlic! Of course! And basil.

Never added sugar, will try a bit of that.

Thank you!

Fruball

Stock cube and some cream if you have it (ok cream is not slimming but yummy in a tomato sauce!)

Worcester sauce

Herbs

Paprika

chopped or grated onion

Fruball

Red wine?

Balsamic vinegar...

liney

Back to work in a week, and I am planning some batch cooking to keep us going this half term.

Bolognaise to be turned into lasagna or chilli, shepherds pie and curry are on the list so far.

Meatballs and marinara sauce have been requested, but my meatballs always seem to come out abit dry/tough. They like the large ones at Frankie and Bennies that are almost like Faggots IFKWIM? Also, my tomato sauce never seems quite thick enough: do I just need to cook it for longer? I seem to get a watery seperation. Gosh I sound like a great cook!

Any advice or lovely meatball recipies please?

Edit: Also, can I actually make the lasagna up and freeze it? Do you soak the pasta sheets first? I normally just keep the bolognaise frozen, but this would save more time.

fairy3

Hi liney I found this link to the original recipe? http://www.alldishes.co.uk/click/index/537782/?site=italyum.com which has pictures and everything and includes the sauce.

Re the sauce yes the thickness comes from longer cooking to reduce liquid and concentrate the flavours.

I usually cook the lasagne (no soaking) and freeze and never had complaints.

And now I want meatballs.........

F x