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.

Meatballs (before cooking)

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.

Linguine with meatballs

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