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Meatballs...

26 replies

HokeyCokeyPigInAPokey · 07/11/2012 11:42

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!

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HokeyCokeyPigInAPokey · 07/11/2012 12:04

Does no one eat meatballs?!

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HokeyCokeyPigInAPokey · 07/11/2012 12:35

Sad oh well, i tried....

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SunnyUpNorth · 07/11/2012 12:39

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.

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HauntedLittleLunatic · 07/11/2012 12:40

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.

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HokeyCokeyPigInAPokey · 07/11/2012 15:02

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.

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WhoKnowsWhereTheTimeGoes · 07/11/2012 15:03

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

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kittyandthegoldenfontanelles · 07/11/2012 20:14

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.

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WhoKnowsWhereTheTimeGoes · 07/11/2012 20:17

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

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kittyandthegoldenfontanelles · 07/11/2012 21:13

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?

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LadyStark · 07/11/2012 21:16

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.

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WhoKnowsWhereTheTimeGoes · 07/11/2012 21:18

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.

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kittyandthegoldenfontanelles · 07/11/2012 21:25

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!

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kittyandthegoldenfontanelles · 07/11/2012 21:28

Chennai. Oops

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WhoKnowsWhereTheTimeGoes · 07/11/2012 21:38

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

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kittyandthegoldenfontanelles · 07/11/2012 22:23

Good tip thanks. [Smile]

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kittyandthegoldenfontanelles · 07/11/2012 22:24

Er. Smile ?

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Wrigglebum · 07/11/2012 22:42

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.

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WhoKnowsWhereTheTimeGoes · 07/11/2012 23:23

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

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FreddieMercurysBolero · 07/11/2012 23:48

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 too:)

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HokeyCokeyPigInAPokey · 08/11/2012 07:19

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.

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slowlygoingbonkers · 08/11/2012 11:28

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.

www.food.com/recipe/cream-sauce-for-swedish-meatballs-97674

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sparrowfart · 08/11/2012 18:09

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

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HokeyCokeyPigInAPokey · 08/11/2012 18:24

Really sparrow?

I love Hollandaise!

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sparrowfart · 08/11/2012 18:34

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

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HokeyCokeyPigInAPokey · 08/11/2012 19:06

Hokey Wink

Oh Sad not so fussed on bearnaise!!

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