Meatballs from the NTY: they were supposed to be ground lamb but that was prohibitively expensive so I used pork and beef instead. They are baked in a sort of north African spiced tomato sauce, and topped with feta and mint. I liked them although they weren't as tender as I might have liked. After reading the many reviews in the Times I see that a lot of people recommended making more sauce and I think they are right. Served with sauteed broccoli rabe and Israeli cous-cous with dried fruits and toasted buttered almonds. Carter was not a fan of the sauce.
I made this a couple of years ago and my notes are annoying terse.
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