Between Swedish meatballs, Italian spaghetti and meatballs and Algerian meatballs with chickpeas (not to mention the pork-courgette meatballs I make for banh mi) we’re pretty well covered on the meatball front.
But this year’s World Cup cook-off is an opportunity to represent Germany with these solid, trustworthy königsberger klopse from Fern’s Food.
Spaghetti with meatballs is one of the girls’ favourite suppers. It’s a bit time-consuming for a weekday meal, so it doesn’t feature as often as they would like.
After trying various recipes, I’ve pretty much settled on the one in Nigella Eats. I like the simplicity of the tomato sauce, and cooking the meatballs directly in the sauce means one less pan to wash up afterwards.
We’ve been making banh mi sandwiches for a while now, and have eventually settled on a house version. It calls for little meatballs instead of grilled meat, doesn’t include paté, and features cabbage in the pickle instead of the usual daikon radish – works for us! Continue reading
Albondigas, tortilla and gazpacho are on the menu for our Spanish World Cup meal. I don’t remember where I got this albondigas recipe from – I have a vague memory of copying it from a magazine. At any rate, I’ve been making it for years. Continue reading
This Algerian recipe for m’touem b’marqa hamra (meatballs and chickpeas in garlicky red sauce) is awesome. Meatballs are a bit time consuming, but worth the effort for this dish. I found the recipe on The Teal Tadgine website, and followed it pretty much as written. It claims to serve four to six people, but if it had made more, the four of us would have eaten it. Continue reading
Ten More Bites 