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A few days ago, the Guardian had a piece announcing a stunning new way to cook meatballs. I was somewhat surprised that acclaimed, award winning, Rome-based writer on Italian food, Rachel Roddy had never heard of this."new method" which I have been using for about 40 years.

To be fair, she does acknowledge her lack of knowledge.
 

Quote

Now you have probably known this for years, but to me it was a little revelation.

The secret? Don't bother frying them, browning them or "sealing" them. Just poach them in the tomato sauce. They stay moister and more tender.

Anyway her piece reminded me that I haven't done them for a while. Mine differ from hers in that I use a 50:50 pork and beef mix and my tomato sauce also contained red wine and a chilli pepper. Finished with a sprinkling of grated grana padano.

As she says you can serve them with carb of choice. I often use pasta, but tonight went for rice. There are leftovers for lunch tomorrow, or maybe I'll freeze them for the future.

A few days ago, the Guardian had a piece announcing a stunning new way to cook meatballs. I was somewhat surprised that acclaimed, award winning, Rome-based writer on Italian food had never heard of this."new method" which I have been using for about 40 years.

To be fair, she does acknowledge her lack of knowledge.
 

Quote

Now you have probably known this for years, but to me it was a little revelation.

The secret? Don't bother frying them, browning them or "sealing" them. Just poach them in the tomato sauce. They stay moister and more tender.

Anyway her piece reminded me that I haven't done them for a while. Mine differ from hers in that I use a 50:50 pork and beef mix and my tomato sauce also contained red wine and a chilli pepper. Finished with a sprinkling of grated grana padano.

As she says you can serve them with carb of choice. I often use pasta, but tonight went for rice. There are leftovers for lunch tomorrow, or maybe I'll freeze them for the future.