According to Google, in 2008 meatballs come in at No 2, on their list of the fastest rising recipes for the UK. I couldn't help smiling when I saw this - I had no idea they were so popular.
In last weekends Times Magazine, Gordon Ramsay tells us, out of all the recipe requests he gets, meatballs is still the most popular.
I didn't have these as a child, I didn't feed these to my children, and it's very rare for me to even consider making them.
I've only ever made meatballs occasionally - Nigella's recipe, Jo Pratt's and now Gordon's. All of them went beautifully with pasta. I am forgetting, of course, that I have made lamb kofta meatballs to go with curry a few times.
The quantity of meat used in the original recipe was reduced, Gordon uses 500g each of beef and pork mince to feed 6 people. I used 250g each of beef and pork mince, this made 24 meatballs (enough for two people for two meals). I made the full quantity of tomato sauce though. We had half of the tomato sauce and meatballs for diiner and I froze the other half for a rainy day.
In last weekends Times Magazine, Gordon Ramsay tells us, out of all the recipe requests he gets, meatballs is still the most popular.
I didn't have these as a child, I didn't feed these to my children, and it's very rare for me to even consider making them.
I've only ever made meatballs occasionally - Nigella's recipe, Jo Pratt's and now Gordon's. All of them went beautifully with pasta. I am forgetting, of course, that I have made lamb kofta meatballs to go with curry a few times.
The quantity of meat used in the original recipe was reduced, Gordon uses 500g each of beef and pork mince to feed 6 people. I used 250g each of beef and pork mince, this made 24 meatballs (enough for two people for two meals). I made the full quantity of tomato sauce though. We had half of the tomato sauce and meatballs for diiner and I froze the other half for a rainy day.
Sage and parsley was used for the meatballs, if I was to make this again, I would perhaps use rosemary and parsley or thyme and parsley. I wasn't too sure about the sage and parsley combo.
