Meatballs in tomato sauce
Mar. 17th, 2021 08:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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cookbook_challengeToday I made another Nigella recipe, this time from the Swedish translation of Nigella Bites. I'm not including it here since you can find the English original on her site: Meatballs.
Changes: I had a 500g packet of minced beef in the freezer so used that instead of a pork & beef mix. (I might go with the recommended mix next time though. My meatballs turned out a little on the dry side.) Instead of parmesan I used emmenthal but doubled the amount. Since I'm a bit sensitive to the acidity of tomato-based recipes I used cream instead of milk in the sauce and ended up adding more of it at the end.
Verdict: When I tasted it at the end of cooking I was a bit dubious if it had been worth the effort. It still tasted to sharp and acidic to me. With the addition of pasta - glutenfree fusilli in my case - however the taste bloomed and turned round and rich. So almost certainly doing this again!
Changes: I had a 500g packet of minced beef in the freezer so used that instead of a pork & beef mix. (I might go with the recommended mix next time though. My meatballs turned out a little on the dry side.) Instead of parmesan I used emmenthal but doubled the amount. Since I'm a bit sensitive to the acidity of tomato-based recipes I used cream instead of milk in the sauce and ended up adding more of it at the end.
Verdict: When I tasted it at the end of cooking I was a bit dubious if it had been worth the effort. It still tasted to sharp and acidic to me. With the addition of pasta - glutenfree fusilli in my case - however the taste bloomed and turned round and rich. So almost certainly doing this again!
