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(27 Posts)
HokeyCokeyPigInAPokey Wed 07-Nov-12 11:42:02

I brought some yesterday because they were reduced my dh likes them.

What do i actually do with them, what do they go with, do they need a sauce?

I have never eaten them.

Please help me and stop my dh giving me the hmm look later!

HokeyCokeyPigInAPokey Wed 07-Nov-12 12:04:06

Does no one eat meatballs?!

HokeyCokeyPigInAPokey Wed 07-Nov-12 12:35:53

sad oh well, i tried....

SunnyUpNorth Wed 07-Nov-12 12:39:02

If you want to be very lazy just put them in a saucepan with a large jar of passata and maybe a few herbs and simmer them til cooked. Then serve with pasta and grated cheese.

To make them a bit more interesting brown them on the outside first in the pan, also add some diced onion and mushrooms. Once softened add the passata and some red wine and again simmer til cooked.

At the browning stage you could also add garlic, herbs, Worcester sauce etc. whatever flavourings you like.

If you ever fancy making them the Nigel skater recipe is really quick and easy. I use a mix of pork and beef mince rather than just pork and I leave out the anchovies as DH doesn't like them.

HauntedLittleLunatic Wed 07-Nov-12 12:40:17

Personally I.fry them in olive oil to seal
Remove from pan.
Fry an onion, celery stick, pepper, some mushrooms and garlic. Add a 2 tin of chopped tomatoes. Add meatballs back and simmer for 20-30mins.
Serve on spaghetti.

HokeyCokeyPigInAPokey Wed 07-Nov-12 15:02:05

Thank you both for your replies so relieved it was not the most boring thread ever with not one response

I have garlic, passata, onion and mushrooms in the cupboard so i'll attempt something.

I chuck them in the slowcooker with the passata, onions, herbs etc and serve with pasta and parmesan

kittyandthegoldenfontanelles Wed 07-Nov-12 20:14:45

Wouldn't they disintegrate in a slow cooker?

I make a passata and smother in mozzarella and parmesan then bake. Serve with green veg or salad or pasta or just on their own.

This is what my one year old had last night...yum.

I put them in for 3 or 4 hours on high, they do stay firm.

kittyandthegoldenfontanelles Wed 07-Nov-12 21:13:24

Gosh, that's great, whoknows. I'll try that. Are yours bought or homemade? Or do you not think it would make a difference?

Have you done them yet, hokey?

LadyStark Wed 07-Nov-12 21:16:23

I usually roast them in the oven with vine tomatoes, onions and mushrooms and chuck passata in the mix once everything has browned.

Although sometimes I buy Swedish meatballs and the gravy packets from Ikea and serve meatballs, gravy and mash. Mmm.

Bought, I suspect home made ones would fall apart. What I would say is that I am usually at home while they are on and I take the lid off for the last couple of hours to let the sauce thicken up, it can be a bit watery otherwise. Using drained tinned tomatoes might solve that though.

kittyandthegoldenfontanelles Wed 07-Nov-12 21:25:36

Ah yes, I agree. Mine are homemade and I don't think they'd stand up to that treatment! I do love my slow cooker though. Just switched off a Chenai that I've been ignoring since 4!

kittyandthegoldenfontanelles Wed 07-Nov-12 21:28:09

Chennai. Oops

Adding grated parmesan to the mix is supposed to help them bind better. I make them sometimes, but tend to fry those ones.

kittyandthegoldenfontanelles Wed 07-Nov-12 22:23:34

Good tip thanks. [Smile]

kittyandthegoldenfontanelles Wed 07-Nov-12 22:24:20

Er. smile ?

Wrigglebum Wed 07-Nov-12 22:42:23

They are delicious in a barbecue style sauce too with rice- onions, chopped tomatoes, a touch of chilli, Worcestershire sauce, brown sugar and malt vinegar. No idea of quantities, I just taste as I go smile.

Ooh, I do a similar barbecue sauce with chicken, never thought of trying it with meatballs, sounds nice!

FreddieMercurysBolero Wed 07-Nov-12 23:48:22

Jamie Oliver's meatballs made with crumbled cream crackers are fantastic, here. I always roast them in the oven, along with tomates, a red pepper, onion and a few garlic cloves. I sautee diced carrots and celery while they're roasting, then blend the tomatoes etc with the carrots and celery, add fresh basil and a slosh of red wine, then pour over meatballs to serve. Crackers make the meat go further toosmile

HokeyCokeyPigInAPokey Thu 08-Nov-12 07:19:59

Now i have some more ideas!

Yes i did them, i fried them in olive oil to seal with some onion and garlic. Added passata some more garlic and a bit of chilli powder (at dh's request)

Simmered and then added some pasta and mixed all together.

He liked it!

thanks for your help.

slowlygoingbonkers Thu 08-Nov-12 11:28:09

We use this sauce for meatballs sometimes. We just use normal meatballs. It's lovely with chips or mash.
We double the recipe up though as there isn't much with the quantity they give on the recipe.

sparrowfart Thu 08-Nov-12 18:09:34

They are also lovely with Hollandaise sauce, if beef meatballs.

HokeyCokeyPigInAPokey Thu 08-Nov-12 18:24:07

Really sparrow?

I love Hollandaise!

sparrowfart Thu 08-Nov-12 18:34:27

Sorry Pokey, I mean Bearnaise (the Tarragon one).

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