Re: [london.food] adventures in meatballs

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On 9/3/2006, "Simon Wistow" <simon@xxxxxxxxxx.xxx> wrote:

>To be honest - and in retrospect - I think the "al forno" was a mistake.
>Everything came out a bit dry and the meatballs were definitely less
>succulent than straight out of the pan. The taste was spot on.

Steaming might come up with a moister texture.  Nutmeg is the
all-important ingredient in Swedish-style meatballs.  Not sure about
Italian ones.

Next time you come home from Ikea with one of those enormous sacks of
meatballs, I would suggest my fave: Swedish Curry.  That's right, a
meatball curry.  Yum!

• [london.food] adventures in meatballs Simon Wistow 09:29 on 09 Mar 2006
  Last night, on the way home, I craved pasta with meatballs. Don't ask me
  • Re: [london.food] adventures in meatballs Rev Simon Rumble 09:49 on 09 Mar 2006
    Steaming might come up with a moister texture. Nutmeg is the
    • Simon Wistow 10:00 on 09 Mar 2006
      To be honest I quite like the cripsy bits round the outside of the fried
      • too deep to show
  • RE: [london.food] adventures in meatballs John Corcoran 09:53 on 09 Mar 2006
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