Meatballs
Last Sunday evening, Jac made up a batch of meatballs using beef mince, garlic, onion and chopped carrot and celery. She panfried them until golden brown – they smelled absolutely mouth watering. You can see all the vegies in the raw meatballs pictured below.
For dinner the following night we had the meatballs with linguine in a rich tomato sauce. The meatballs reminded me of the Chinese meatballs Jac made recently for her brother’s birthday meal -but instead of crunchy water chestnuts, the crunch in these meatballs came from the carrot and celery. They were flavourful, meaty and a pleasure to eat.