Post #51

thought i'd make meatballs again, but with a diff sauce. i felt like something more gutsy than a cosy homemade tomato sauce, so i started jotting down a few ingredients and food friends that might go well together. turned out to be a hell lot of chopping =.= for some reason i had a vision of all the complimenting elements (other than the meatballs) to be v finely chopped as i didnt want a thick sauce, so that the tiny pieces themselves would form part of the sauce. but it was so worth it! must have been one of the tastiest sauce i've made!

aside the chopping, this sauce took so long to cook, just because i kept taste testing, then adding this and that to achieve the right taste. hehe, that's why i can never write recipes with precise quantities of ingredients....


-Meatballs in pepperoni, red capsicum and lemon chilli sauce-

started the wok with onion and leek, then some pepperoni. let them caramelise a little before putting in some stock, then chilli, then pop the cameralised but half cooked meatballs back in the pan, add tomato paste, paprika, white wine, then lemon juice, capers, lemon zest and the usual salt, sugar and pepper. once you're happy that the meatballs are cooked, throw in the red capsicum and parsley and its done.

served with linguini or rice - YUM.